Baked Cinnamon Pumpkin Doughnuts

Here's what you'll need:

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 + 2 tablespoons of all-purpose flour

You'll need a doughnut pan for this concoction; mini or regular size.

Instructions:

1. Beat the vegetable oil, eggs, granulated sugar, pumpkin puree, baking powder and spices together in a bowl until smooth.
2. Add 1 3/4 cups + 2 tablespoons into the bowl gradually, stirring until smooth.
3. Lightly grease your doughnut pan and fill the wells of the doughnut pans until about 3/4 full.
4. Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center of the doughnut comes out clean.
5. Remove the doughnuts from the oven and let cool for about 5 minutes. After cooling, loosen their edges and transfer them to a rack.

To glaze or not to glaze?

You can make a simple glaze for your pumpkin doughnuts by whisking together 1/4 cup of powdered sugar and a tablespoon of water. (You may need to add more or less of the two ingredients for the right consistency.) Transfer the glaze to a shallow dish and dip each of your doughnuts face down. (I recommend dipping the doughnuts 2-3 times, cooling for a few minutes in between each dip.)

Alternatively, you can brush the top of your doughnuts with unsalted melted butter and shake them in a plastic Ziploc bag with light brown sugar and cinnamon.

Snagged this bad boy from Flourish.