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

Ingredients:

• 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

Directions:

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. 

Yeasted Apple Cider Doughnuts

I just committed the cardinal sin for food bloggers - I forgot to take a picture of my food before it was inhaled by co-workers and housemates.  So, you are left with the tupperware remnants of the apple cider doughnuts I made.  For this being my first time frying dough (I do make onion rings from time to time, so I'm not a complete stranger to frying), I think they turned out quite well.  I was happy that I was able to find a recipe for yeasted apple cider doughnuts - most of the recipes out there are for cake doughnuts (a texture I am not too fond of).  I had the most trouble with keeping the oil at a consistent 360 degrees.  One second it would be at a perfect 360 degrees then shoot up to over 400 degrees and take forever to cool back down.  Next time I make doughnuts, I'll work harder for temperature regulation.

Apple Cider Doughnuts

Adapted from Coconut & Lime

Ingredients

• 2 1/4 teaspoons active dry yeast
• 3/4 cup milk, at room temperature
• 1/4 cup apple cider, at room temperature
• 1/4 cup warm apple cider (about 110 degrees)
• 3 1/4 cups flour
• 4 tablespoons butter, at room temperature
• 3 egg yolks
• 2 tablespoons sugar
• 1 teaspoons salt

apple cider frosting

• 3 cup confectioners' sugar
• 1/4 cup butter, at room temperature
• 1/3 cup apple cider

Cinnamon Sugar Topping:

• 1 cup granulated sugar
• 2 1/2 tablespoons ground cinnamon

vegetable oil for frying

Directions:

For the frosting:

1. Beat all ingredients together until a spreadable icing forms.

For the doughnuts:

1. In a small bowl, sprinkle the yeast over the warm cider in the bowl of a stand mixer or large mixing bowl. Let stand until foamy, about 5 minutes.
2. Add the flour, remaining cider, milk, butter, egg yolks, sugar, and salt until you have a soft, elastic dough that comes together easily into a ball.
3. Place the dough in a greased bowl and cover with a tea towel or plastic wrap. Let the dough rise until it has doubled in bulk, about 1 1/2 hours.
4. Flour a clean work surface. Place the dough on the surface and roll it out. Roll until it is about 1/2 thick. Cut out doughnut shapes.  With excess dough, reform into a ball and let it rest in the refrigerator until ready to roll out again.
5. Meanwhile, heat (to 360) about 3 inches of oil in a heavy pot. Fry the doughnuts flipping at least once to insure that they are golden brown on all sides, about 1.5 minutes. 
6. Drain on paper towel lined plates or baking pans. Repeat for remaining doughnuts. Frost cooled doughnuts if desired, then sprinkle with cinnamon sugar mixture. Eat the same day they are made.