Pumpkin Oatmeal (adapted from Aarti Sequeira)
1 (14-ounce) can pumpkin puree (the unseasoned kind)
2 cups water
2 cups unsweetened almond milk, or water
2 tablespoons raisins (golden or regular)
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
2 cups steel cut oatmeal
1/4 cup pepitas (pumpkin seeds), optional
Honey or maple sugar, for serving
In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 20 minutes. Stir often.
Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they’re fragrant and a gentle golden brown, about 10 minutes.
Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, and pepitas to sprinkle on top.
Pumpkin Cake Donuts (adapted from King Arthur Flour)
1/2 cup vegetable oil
3 large eggs
1 to 1 1/2 cups granulated sugar*
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour**
*See “tips,” below, for a lower-sugar option.
**See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
3 tablespoons cinnamon-sugar
Preheat the oven to 350°F. Lightly grease two standard doughnut 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 oil, 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.
TIPS FROM KING ARTHUR FLOUR BAKERS
We’ve baked these doughnuts cutting the sugar back to just 1 cup; and while they were slightly less tender, we found them just as delicious.
Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
Don’t wrap leftover doughnuts tightly in plastic; they’ll become soggy. If you’re not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you’ll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that’s not fastened shut. Add cinnamon-sugar coating just before serving.
Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour called for in your recipe; no additional ingredients needed.