Fortunately for me, James (the aforementioned boyfriend) also enjoys pumpkin, and he tracked down a case of the elusive Southern Tier Pumking last week. What I'm about to write next is very important: Pumking is the best pumpkin beer I've ever had. If you can find it in your neck of the woods, buy it. Unlike most pumpkin beers that only taste like spices, Pumking actually tastes like pumpkin pie. It's incredible. Anyway, I decided that we needed a pumpkin food to pair with our pumpkin beer...so, here we are. These probably make more sense for breakfast, but life is too short to be sensible. Have a donut with your beer. Or beer with your breakfast...your choice.
1/2 cup canola oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin, not pumpkin pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon, heaping, ground nutmeg
1/4 teaspoon, heaping, ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
Melted butter (start by melting 1 stick, melt more if you need it)
Cinnamon and sugar mixed together, to taste. I like to go heavy on the cinnamon so these don't get overly sweet. I eyeballed it, and probably use about 1 part cinnamon to 5 parts sugar.
Note: I used the Wilton 6-Cavity Donut Panto make these donuts. Every donut recipe I've made has yielded more donuts in this pan than the recipe intended. For example, this recipe was supposed to make 12 donuts, and I got 18. If you find that you can get all this batter into 12 donut pan cavities, you may wish to increase the baking time to 15-18 minutes for best results. The recipe, as written below, is for 3 6-cavity donut pans, baked for 12 minutes each.
Preheat the oven to 350. Grease 3 6-cavity donut pans with non-stick spray.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth - some lumps will remain.
Using a scant 1/4 cup of batter for each, fill the donut cavities 3/4 full. Bake the donuts for 12-14 minutes, until a toothpick inserted into the donut comes out clean.
Remove the donuts from the oven, let cool in pans for 5 minutes, and then turn out onto a wire cooling rack. While the donuts are still warm, but no longer fragile, dip them in melted butter, allowing the excess to drip off, and gently toss in cinnamon sugar. Enjoy warm if you know what's good for you!
Source: Adapted from King Arthur Flour
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