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Recipe adapted from Eatingwell.
Yield: 3.5 dozen donut holes
A tablespoon or two turbinado sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1 cup buttermilk
2/3 cup packed light brown sugar
1/2 cup pumpkin puree (I put in a couple tablespoons extra)
3 tablespoons canola oil
Powdered sugar for dusting (optional)
- Preheat oven to 400°F. Coat a mini muffin tin with cooking spray. Sprinkle a bit of turbinado sugar into each of the wells, just enough to have an even dusting.
- Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin, oil and lemon zest in another large bowl. Add the dry ingredients and stir until just combined.
- Spoon a heaping tablespoon of batter into each well.
- Bake the doughnuts until puffed and browned, about 10 minutes. Let cool in the pan for 3-4 minutes, or as long as you can stand it. Loosen the edges and invert the doughnuts onto a wire rack. (Optional: dump one on the floor, pick it up, plan to set it aside, and accidentally mix it back in with all the rest. Oops.)
- Here the recipe says to clean the pan, and re-cooking-spray-and-sugar it. There was still visible cooking oil in mine, so I just sprinkled in a little extra sugar, after running the bottom of the pan under cold water so the second batch wouldn't cook too quickly. Repeat steps 3-4 with the remaining batter. Dust with powdered sugar before serving, if you so desire. Serve the same day. (Or so they say. We have some leftover; I stored them in a plastic container with brown paper between the layers so they won't get soggy. I'll let you know how that goes.)