Pumpkin Doughnuts

Ingredients

• 1 3/4 cup + 2 Tbsp all-purpose 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 canola 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

1. Heat the oven to 350 degrees. Butter 18 wells in doughnut pans, which is 3 6-hole pans; if you only have 2, bake the 3rd batch after the first 2 pans are finished. In a mixing bowl, whisk the flour with the cinnamon, baking powder, salt, nutmeg, and ginger for 20 seconds, then set the bowl aside.
2. In a separate large mixing bowl, whisk the granulated sugar with the brown sugar until evenly mixed, using your fingertips to pinch apart any brown sugar clumps as needed. Add the canola oil, then the eggs, pumpkin puree, and vanilla extract, and blend with an electric hand mixer until the mixture is smooth and even. Tip in the dry ingredients and mix with the electric mixer until everything is combined.
3. Spoon or pipe the batter into the doughnut wells, filling each about 3/4 full, which is a scant 1/4 cup in each. Bake until a toothpick poked into the center comes out clean, 13 – 16 minutes. Let the doughnuts cool slightly.
4. Meanwhile, add 1 1/4 tsp cinnamon and 1/3 cup sugar to a large resealable bag, then shake until evenly combined. Put 1 warm doughnut in the bag at a time, seal it, and shake to coat it in the sugar mixture. Move each doughnut to a wire rack to cool completely. Keep them in an airtight container.