Everything Nice Doughnuts
Autumn is wonderful in New England. It means trips to the apple orchards and cider doughnuts with hot spiced cider. It means pumpkin pies and apple tarts and caramel apples and candy corn and sweet pears. This is a recipe for autumn.
I couldn't find my doughnut pan, so I baked them in mini-bundt pans. Either one would work. Be sure, however, to use canned pumpkin, not pumpkin pie filling. You only want the pumpkin goodness, nothing else!
Everything Nice Doughnuts
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
2 tsp allspice
2 tsp ginger (option)
1 egg, beaten
1 can pumpkin
1/3 cup apple cider
2 tablespoons oil
1/3 cup maple syrup (or apple butter)
1/3 cup honey
Topping:
1 tablespoon brown sugar
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
Mix together dry ingredients, except topping. In a separate bowl, mix wet ingredients. Slowly add wet ingredients to the dry mixture. Mix thoroughly. (Dough should be a somewhat offensive orange color.) Mix together the topping in a separate dish.
Spray pans (whether mini-bundt pans or doughnut pans) or rub lightly with oil. Sprinkle topping lightly in the greased pans before filling the pans half-way with dough (allow space for rising). Bake at 400 F for 7 - 9 minutes.
If necessary, clean out pans and recoat with oil and sugar mixture and bake the next round of doughnuts.
This recipe produces 15 good-sized doughnuts when made in bundt pans. In a doughnut pan, there would be even more. (Alternative: glaze with gingered sugar.)
I couldn't find my doughnut pan, so I baked them in mini-bundt pans. Either one would work. Be sure, however, to use canned pumpkin, not pumpkin pie filling. You only want the pumpkin goodness, nothing else!
Everything Nice Doughnuts
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
2 tsp allspice
2 tsp ginger (option)
1 egg, beaten
1 can pumpkin
1/3 cup apple cider
2 tablespoons oil
1/3 cup maple syrup (or apple butter)
1/3 cup honey
Topping:
1 tablespoon brown sugar
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
Mix together dry ingredients, except topping. In a separate bowl, mix wet ingredients. Slowly add wet ingredients to the dry mixture. Mix thoroughly. (Dough should be a somewhat offensive orange color.) Mix together the topping in a separate dish.
Spray pans (whether mini-bundt pans or doughnut pans) or rub lightly with oil. Sprinkle topping lightly in the greased pans before filling the pans half-way with dough (allow space for rising). Bake at 400 F for 7 - 9 minutes.
If necessary, clean out pans and recoat with oil and sugar mixture and bake the next round of doughnuts.
This recipe produces 15 good-sized doughnuts when made in bundt pans. In a doughnut pan, there would be even more. (Alternative: glaze with gingered sugar.)