Try to tell me that these don't look life changing...
Yes... life changing indeed.
My first thought was, I don't have this special pan for them... what about muffins, but as I read through the recipe, they specifically said, don't try this as muffins. Whelp, looks like a trip to Williams Sonoma might be in my future to pick up one of these...
As a side note, these are baked - not deep fried - so the recipe actually looks really easy! Start by pre-heating the oven to 350 degrees. 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
Put all these ingrediants into a large mixing bowl, and beat everything together until it's smooth.
Add 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur
Unbleached All-Purpose Flour, stirring just until smooth.
Lightly grease two standard doughnut pans, and fill the wells of the doughnut pans about 3/4 full. 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 using
self-rising flour, bake for the longer amount of time.
Remove the doughnuts from the oven, and after about 5
minutes, loosen their edges, and transfer them to a rack to cool.
While the doughnuts are still warm (but no longer fragile),
gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice
sugar, made by combining the aforementioned pumpkin pie spice (or substitute)
with granulated or extra-fine sugar.
You are welcome in advance. How AMAZING do these look?!
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