Baked Pumpkin Donuts

That's right! Baked Pumpkin Donuts!! These sweet things don't even come near a deep fryer.  So your going to need to get a doughnut pan, and if you don't have one you can make them into cupcakes.

Your going to need to be prepared to make these doughnuts a lot! Once you bring these into the office you'll be getting non-stop requests.

This recipe is from www.kingarthurflour.com.

If you don't want to hit the jump, here is the recipe:

Ingredients:

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulate 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 teaspoon salt

1 1/2 teaspoons baking powder

1 3/4 cups + 2 tablespoons All-Purpose Flour

Sugar Coating:

1 tablespoon cinnamon

1/2 cup sugar

Cream Cheese Glaze:

1/2 cup icing sugar

2 tablespoons cream cheese

2 teaspoons milk (feel free to add more if you want a thinner glaze)

Directions:

1. Preheat the oven to 350'F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Add the flour, stirring until just smooth
4. Fill the wells of the doughnut pans about 3/4 full; use a 1/4 cup of batter in each well. I found using a piping bag better in giving you a smooth doughnut top. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans)
5. Bake the doughnuts for 15 to 18 mins. If you are making muffins, they'll need to bake for 23 to 25 mins.
6. Remove the doughnuts from the oven, and after about 5 mins, loosen their edges, and transfer them to a rack to cool.
7. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
8. To make the cream cheese glaze: beat icing sugar, and cream cheese (at room temp) together and gradually add the milk. (add more if you want a thinner glaze). Then drizzle from a piping bag over each doughnut.