Just going to get right down to it. We love pumpkin in this house so I'm going to make pumpkin donuts in June. So here is an amazing recipe that I did not have to change for high altitude! Yahoo! Enjoy!
Ingredients:
2 cups flour
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon
Directions:
Preheat oven to 350 degrees. Spray 18 doughnut wells (I used a mini doughnut pan, which I don't recommend unless you have 5 hours to spare to make 20 trips to the oven.)
In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined. Add oil, eggs, pumpkin puree and vanilla extract and using a mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer or a whisk, until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full.
Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add a couple warm doughnuts to the bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container
