Baked Pumpkin Donuts

{note} You will need a donut pan for this recipe, or you could make muffins

Donuts

• 1/2 cup vegetable oil
• 3 large eggs
• 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 all purpose flour

Coating

• 3 tablespoons cinnamon-sugar

Directions

1) 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.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) 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).

6) 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.

7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

8) 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.

9) Cool completely, and wrap airtight; store at room temperature for several days.

Yield: 12 standard or 24 mini doughnuts (or 15 muffins) {original recipe from: http://www.kingarthurflour.com/shop/PrintRecipe?RID=4281&radio=1}

Tortilla Pie

1 lb. ground beef or turkey
1 yellow or white onion, chopped
1 can black beans, drained and rinsed
1 can whole kernel corn, drained (or about 1.5 cups frozen, thawed)
1 cup cherry tomatoes, halved (optional)
1 1/2 cups salsa, divided
1 cup shredded cheese
1-2 Tbsp taco seasoning mix (see below)
6 corn tortillas

On the stove over medium-high heat, cook the meat with 1-2 Tbsp of taco seasoning. When it's close to being done, add the onion and cook until onion is soft and translucent, about 3-5 minutes. Drain off any excess grease.

In a large bowl make filling mixture: Combine meat and onions, corn, beans, tomatoes, and 1 cup salsa. Place 3 tortillas in the bottom and part way up the sides of a 9-inch glass pie plate. Then add the filling mixture. Place 3 more tortillas over the filling. Spread 1/2 cup salsa over the tortillas. Top with 1 cup cheese.

Cover with foil and bake at 350 for 60 minutes or until thoroughly heated. Serve with sour cream and sliced green onions if desired. Makes 4-6 servings.

Note: Cooked, shredded chicken can be used instead of ground beef, or meat can simply be omitted for a vegetarian option.

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Taco Seasoning:

1 Tbsp chili powder
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano