My husband makes these along with Apple/Spice ones in a specialty pan I bought on vacation in Maine (See below). I highly recommend the investment in this pan; these donuts are delicious! He made them (pictured above) yesterday as a treat for the ladies in the pottery studio I use weekly.
Preheat the oven to 350˚F.
1/2 cup melted butter
1 1/4 cups granulated sugar
1 1/2 cup canned pumpkin puree
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups plus 2 tablespoons Sprouted Spelt flour
3 tablespoons cinnamon-sugar for coating
Lightly grease two standard donut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
Beat together the butter, 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, so you’ll need to bake in two batches (unless you have two muffin pans).
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, they’ll need to bake for 23 to 25 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. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
Cool completely, and store (not wrapped tight) at room temperature for several days.
Yield: 12 doughnuts or 15 muffins.