Fall is in the air! We were still enjoying unseasonably warm temperatures when the cooler weather hit us full force last week greeting us Friday morning with a light dusting of snow. Thankfully, it was just enough snow to laugh about. The grass and trees were coated but the streets were quite clear.
For me, fall triggers the urge to start baking with pumpkin and there was a recipe calling my name...Pumpkin Cake Doughnuts. It's a doughnut and it's pumpkin. They HAD to be good!
The recipe is from King Arthur Flour. You can follow the link directly to the recipe. While I don't use King Arthur Flour (it's a bit pricey for me), I'm certainly willing to use their recipes.
I also don't own standard size doughnut pans, but I do have a couple mini doughnut pans. A decorating bag made quick work of filling the pans (it was SO messy using just a spoon).
The recipe makes about 12 standard sized doughnuts. I wound up with 48 mini pumpkin cake doughnuts.
These were a huge hit. The Boy kept coming back for more until I finally had to tell him "no". I let him pack a couple doughnuts in his lunchbox.
|Freshly baked doughnuts in the front, finished doughnuts coated in cinnamon sugar in the back.|
I'll have to try the Cider Doughnut recipe next.