Pumpkin Donuts

We are a family who enjoys a good donut in the morning. In our area there is a donut trailer that sells donuts at several fairs and events. This is a summer time treat this family enjoys indulging in.

A few years ago they started selling pumpkin flavored donuts at activities in the early fall. These are by FAR my favorite. I’m not a hard core pumpkin nut, but these hit my taste buds just right. This year our county fair even happened during my birthday, so logically, what better to have for a birthday breakfast?

It could have only better if someone had chucked a few candles in there for me!

The problem with these little delightful delicacies is after the first week in October they are gone. This leaves months of waiting until the return. Such a problem.

I have been on the hunt for a donut pan for a while. Finally I found one shortly after Christmas. A nice little 6 well pan, even textured so the little breakfast confections pop out easily. I snatched it up. This was much to the delight of Emma. She loves donuts second only to her chickens. Seriously, she’s a donut nut.

After surfing Pinterest for a tad bit, we found a recipe to try that we had all the ingredients for. Lo and behold, it was pumpkin. Score! They were quite tasty and it’s a good thing the recipe made nearly 3 dozen so we were able to share our bounty with a select few. With no more delay, here’s our pumpkin donut recipe!

Pumpkin Donuts

• 3 1/2 cups All Purpose Flour
• 1 cup packed Brown Sugar
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 1/2 teaspoons Cinnamon (I poured a little heavy)
• 1 teaspoon Nutmeg (I may have added a touch more)
• 1 teaspoon Allspice

Mix all the dry ingredients together in a large bowl until blended. In a separate bowl combine the wet ingredients.

• 1 cup Canola Oil
• 2 eggs
• 1 teaspoon Vanilla
• 1 15oz can Pumpkin Puree
• 1 cup Milk

Pour the combined wet ingredients in to the dry ingredients. Mix until well combined. Frankly at this point in time I could have just eaten the batter. But anyways, I suppose baking them is important.

Preheat the oven to 350 degrees. Grease the donut pan. This is important and must be done every batch to insure they pop right out with out tearing. You can be all fancy and place your batter in a pastry bag to fill the donut wells. OR a regular teaspoon used carefully works fabulously . Fill the wells half full and bake for 10-12 minutes. A toothpick should come out clean when inserted.

Patiently waiting for them to bake.

Remove from pan immediately and place on cooling racks. Once cool enough to handle dip the top of the donuts in melted butter (this will take approximately half a stick), then in to a cinnamon/sugar mixture (1 cup Sugar/4 tablespoons Cinnamon).

Finished product!

These are good hot or cold, with milk or coffee. Who are we kidding, these are pumpkin donuts. Pretty sure they’re always good!

So after you’ve read this recipe and you’re thinking wow, these sound great but I don’t have a donut pan…don’t worry. These can be baked in muffin tins as well. Pumpkin donut muffins! I personally haven’t tried it this way, but have seen many notations on donut recipes that they are easily baked as muffins. While you don’t get the classic donut shape, you still get all the flavor. I would bake a few minutes longer, then top with the cinnamon sugar mixture and enjoy!