Рецепт Baked Pumpkin Doughnuts...
The record has been broken...it stood since 1922...75 days without rain...we're now at 77 days without rain...nothing but sun and blue skies! We took advantage of the great weather and spent most of the weekend outdoors in this great city of ours...Seattle in the sun is hard to beat!
We hit the pumpkin patch and loaded up - it's been a great year for pumpkins - they are big and cheap! We drove into Seattle over the floating I-90 bridge - people out on bikes on the bridge, sailboats in the water, you'd think it was July! We walked around the city, did a little shopping, and ended up at a great restaurant for lunch...
Elephant and Castle is on 5th Avenue, it's like walking into an old English Pub and the food was great! Put it on your list of places to eat - dang good food.
After lunch we went to see Memphis (the musical) and loved it - my hands hurt from clapping and my face from smiling! It was a great day all the way around. And then we came home and I made these wonderful doughnuts...the perfect f all treat for a perfect fall day.
These doughnuts are orange in color, moist and cakey...they are rolled in cinnamon-sugar and make a great grab and go treat. I didn't have a doughnut baking pan, but the pan I had worked fine. If you don't have a doughnut pan you can use a muffin tin, they'll just need to bake a bit longer.
As good as these doughnuts are plain, we like them split in half with vanilla-bean ice cream in the middle...if there's a way to make something more fattening, I'm going to do it!
- Baked Pumpkin Doughnuts - Adapted From King Arthur Flour
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin puree (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons all-purpose flour
- Topping: 3 tablespoons cinnamon, 1/4 cup sugar
Preheat oven to 350 degrees. Lightly grease two doughnut pans or muffin tins. Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth. Add the flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15.
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 making muffins, bake for about 20 to 24 minutes. 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 the cinnamon-sugar. Do the same with the muffins. Cool completely and wrap airtight, store at room temperature for several days. Makes 12 doughnuts or 15 muffins.
Oh, if you want to add some chocolate sauce to your doughnut and ice cream, go ahead, I'm certainly not going to judge you!