These moist pumpkin doughnuts, with hints of spice throughout, are quick and simple to make. Leftover doughnuts can be kept in an airtight container for up to 3 days. Although this has yet to be put to the test, because these doughnuts tend to disappear rather abruptly.
YIELD: 12 DOUGHNUTS • COOK TIME: 15–18 MINUTES
PINEAPPLE HEAD AND CINNAMON-SUGAR MIXTURE
1½ tsp (4 g) ground cinnamon
1½ tsp (7 g) Dizzy Pig Pineapple Head seasoning
½ cup (96 g) sugar
CAKE
3 large eggs
1½ cups (288 g) sugar
1 tsp ground cinnamon
1½ tsp (8 g) salt
1 tbsp (14 g) Dizzy Pig Pineapple Head seasoning
1½ tsp (6 g) baking powder
1½ cups (355 ml) Libby’s pure pumpkin purée
½ cup (120 ml) vegetable oil
1¾ cups plus 2 tbsp (235 g) unbleached all-purpose flour
Preheat your smoker to 350°F (177°C), indirect heat.
To make the sugar mixture, combine the cinnamon, Pineapple Head seasoning and sugar in a gallon-size (3.8-L) ziplock bag.
To make the cake, in a large bowl, beat the eggs and sugar together, until thoroughly mixed. Add the cinnamon, salt, Pineapple Head seasoning and baking powder and mix thoroughly. Add the pumpkin purée and vegetable oil, and mix until smooth. Slowly add the flour and mix until smooth.
Fill the pan indentations (doughnut or doughnut hole–shaped) three-fourths of the way up the sides. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Let cool 5 to 10 minutes. Remove from the baking pan and add to the bag with the Pineapple Head and cinnamon-sugar mixture, tossing to coat.