Sunday, September 29, 2013

Cinnamon Sugar Pumpkin Doughnuts and Muffins

Unless you've been avoiding Facebook, Pinterest, Instagram, walking down the sidewalk and talking to other people, you know that "Pumpkin Spice Season" is upon us. You can't turn the corner without seeing a PSL (or a pumpkin spice latte, if you want to be formal) in a death-grip or browse Facebook without seeing a love poem to some pumpkin spice. While I pretend to mock them, let's be real, I am one of them.

Smelling cinnamon coated apples basking in the warmth of my oven makes me giddy and apt to spread some baking joy. Hoarding canned pumpkin is a seasonal tradition and unearthing it again in July is always a shock. So yes, I roll my eyes at all the "#PSL" hype… but I partake is a more homemade fashion.

To any co-workers who are reading this post, yes, these are the baked goods I brought into the office! 

Cinnamon Sugar Pumpkin Doughnuts & Muffins
Adapted from King Arthur Flour

  • 1/2 cup vegetable or canola oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups canned pumpkin purée – not pie filling
  • 1/2 to 1 tsp salt (see note above)
  • 1 1/2 tsp baking powder (see note above)
  • 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 8 oz (1 3/4 cup + 2 tbsp) all-purpose flour

For the cinnamon-sugar topping:
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

  1. Preheat oven to 350 degree F.  Grease the muffin tins and doughnut pan with a little bit of butter and flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, eggs, sugar, pumpkin, salt, and baking powder on medium speed until the mixture is smooth.
  3. Lower the speed of the mixer and stir in the cinnamon, nutmeg, and ginger, as well as the flour until they are completely incorporated. Do NOT over mix - this can lead to a tough texture.
  4. If you're making doughnuts, fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well (a small cookie scoop works well here). 
  5. If you’re making muffins, fill each well about 3/4 full.
  6. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
  7. While the doughnuts/muffins bake, stir together the sugar and cinnamon in a small bowl until well mixed; set aside.
  8. Dip the warm doughnuts and muffins in the cinnamon-sugar topping. The muffins will keep in an airtight container at room temperature for 2 to 3 days and may need a cinnamon-sugar refresher before serving. 


Chung-Ah | Damn Delicious said...

I love this! Can I get a dozen for breakfast, please?!

Cate @ Chez CateyLou said...

We are on the same page - I made a very similar donut the other day! I just can't get enough pumpkin!! Your donuts and muffins look delicious!

Katherine Martin said...

Chung-Ah: If you bring the coffee, I'll bring the doughnuts!!

Cate: I can;t get enough pumpkin either! This last weekend I had pumpkin pancakes AND made a batch of pumpkin cranberry granola!


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