1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1 1/2 tsp pumpkin pie spice*
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cups + 2 Tbl flour
* substituted 3/4 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ginger
Coating:
Cinnamon and sugar
Preheat the oven to 350. Lightly grease 2 standard doughnut pans. 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. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. Remove 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, gently shake them in a bag with the cinnamon sugar mixture. Cool completely, and wrap air tight; store at room temperature for several days.
12-16 doughnuts.
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