1/2 cup vegetable oil
3 large eggs
3/4 cup honey
1 1/2 cups cooked pumpkin purée
3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Beat everything together until smooth.
Add 1 3/4 cups + 2 tablespoons All Purpose Flour stirring just until smooth
Spoon the batter into the pans
Lightly grease two standard donut pans
If you don’t have doughnut pans, you can bake these in a couple of standard muffin tins they just won’t be doughnuts.
Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well.
Bake the doughnuts
Bake the doughnuts for 15 to 18 minutes
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.
Shake the warm doughnuts in cinnamon-sugar
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar.
If you’ve made muffins, sprinkle their tops heavily with the spiced sugar of your choice.