Thanksgiving is all about the turkey dinner with all the trimmings, but there are more meals in the day than just supper—or supper and lunch combined, depending on when and how much you eat. Breakfast is the most important meal of the day, after all, and it’s crucial to fill your body with nutrients so you can handle the stresses that family, travel and meal preparation bring.
In addition to the traditional fruit, milk, eggs and bacon, serve something festive for Thanksgiving breakfast and put your taste buds in the autumn mood. This easy-to-make recipe for baked, non-fried pumpkin cake doughnuts from KingArthurFlour.com is not only healthy if you use the brand’s gluten-free flour, but perfect for on-the-go breakfasts as you pack up the car to head to Grandma’s house.
1/2 cup vegetable oil
3 large eggs
1 to 1-1/2 cups of granulated sugar
1-1/2 cups of canned pumpkin puree
1-1/2 teaspoons of pumpkin pie spice
1-1/2 teaspoons of salt
1-1/2 teaspoons of baking powder
3 tablespoons of cinnamon-sugar for the coating
1-3/4 cups + 2 tablespoons of unbleached all-purpose flour (can be substituted with unbleached self-rising flour or gluten-free flour)
If you don’t have pumpkin pie spice, you can also mix your own using 3/4 teaspoon ground cinnamon with 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.
After you’ve gathered your ingredients, preheat the oven to 350 degrees Fahrenheit. The recipe yields 12 doughnuts, so use two standard six-trough doughnut pans, lightly greasing them and setting them aside.
Whip out your mixer and beat together the eggs, sugar, pumpkin purée, spices, salt and baking powder. When the concoction is smooth, carefully blend in the flour, being careful not to over-mix.
Scoop the mixture and pour it into the pans, allotting enough per trough so each one is 3/4 full; that should equate to being about 1/4 cup. If you have any batter left over, set it aside and return to it once you’ve baked your first batch.
Bake each round of doughnuts until a poked toothpick tester comes out clean; this should be about 15-18 minutes. Once firm, let the pans sit outside the oven for a couple minutes before you wedge them out and onto a cooling rack. As they’re cooling, dust the tops with cinnamon-sugar.
You can store the pumpkin doughnuts for a couple days if you don’t eat them all immediately.
If you’d prefer to serve muffins for breakfast instead of doughnuts, you can tweak the recipe slightly.
Instead of a doughnut pan, use a standard muffin pan, also lightly greased. Fill each muffin well 3/4 full of batter, and bake the tray for 23-25 minutes. This will yield about 15 muffins, so you may need to use multiple pans or the same pan multiple times.
Whether you make muffins or doughnuts for you and your family, these pumpkin-flavored treats are sure to be a hit.
This article is presented by Perkins Motors in Colorado Springs, Colorado.