Pumpkin Doughnuts

Does everything have to be pumpkinized in the Fall?
Warm, soft, and a taste that makes you feel like you are wearing a sweater on a crisp Autumn Day, pumpkin doughnuts will warm your soul. But does everything have to be hit with the pumpkin wand in the fall? Let's be honest, a little pumpkin goes a long way and by the end of fall, I'm pretty over the whole pumpkin-spice thing. Do we really need pumpkin spice pet shampoo? Pumpkin gum? Does your cat really need pumpkin flavored cat food? Probably not, but we'll let warm pumpkin doughnuts with a cold glass of milk through.
Ingredients
  • 1 1/2 cups pumpkin purée
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup of sugar
  • 1 1/2 tsp of pumpkin pie spice
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 cups + 2 TBSP of all-purpose flour

Pumpkin Pie Spice
  • 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger (double this, then just use 1 1/2 tsp for the recipe)
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​​    Preheat oven to 350 degrees
Directions
  1. Grease your doughnut pans (I like to spray them with baker's pam - it's like pam but with flour in it).
  2. Mix the stuff
    1. Mix together the pumpkin purée, oil, eggs, sugar, spices, salt, and baking powder.
    2. Keep mixing until it's nice and smooth.
    3. Mix in the flour until it's smooth and glossy.
  3. Take the mix and pour it into the doughnut wells until they are about 3/4 full (about 1/4 cup)
  4. Use your finger to clean off the pumpkin mix that spilled outside of the wells. 
  5. Eat the mix from off your finger, it's better than the doughnuts in some ways.
  6. Bake the doughnuts for 15 - 17 minutes or until they are no longer gooey in the middle of the ring.
  7. Let them cool for about 5 minutes, then pop them out.
  8. Sprinkle cinnamon sugar on them and enjoy!