Friday, September 30, 2011

Pumpkin Donuts


Is anyone worried about a pumpkin overload on this website??

No, that would be silly.

Hopefully everyone reading this has a cute little donut pan. I will wait here until you go get one to finish reading this post....

Now we're ready! I totally lucked out and found a donut pan along with a ton of other great steals at this huge thrift store RIGHT across from my apartment complex. I can't tell you how many stellar finds I have acquired through thrifting in the D.C. area. It has simply never been so good. Sifting through 99% crap to find that 1% of treasure is quite a task but one I'm willing to take on at least once a week. For a small fee, I can take you on this ultimate thrift trip of at least 5 big stores. Who's coming?

Back to donuts.

I've been obsessed with them since I was a little girl. Dad's fault! And I have had a few "pumpkin" donuts in my day. But never ones that brought true satisfaction. However, on a whim and with a bit of extra pumpkin left over from the previous post, I whipped these little delights up for a Sunday morning breakfast.

Airy and light, with just the right amount of chewiness that only donuts have and that spicy pumpkin flavor.... mm! Good to go.

Yeah, I've been going nuts baking and eating pumpkin treats the last few weeks. A few friends, my sister and I are running Disney's Wine and Dine Half Marathon tomorrow here in Orlando. Wouldn't want to get too skinny! Wish us luck! And don't fret - I have at least two more pumpkin recipes to share with you in the following posts.

Now go try these! QUICK!


True Love.



Pumpkin Donuts
makes 24 minis
1 c all purpose flour
1/4 c sugar
1 tsp baking powder
dash of nutmeg, ground cloves, ginger
1/2 tsp cinnamon
1/2 tsp salt
1/2 c milk
1/4 c canned pumpkin
1 egg
1/2 tsp vanilla

- Preheat oven to 325 and mix dry ingredients in a medium sized bowl. Add wet ingredients and stir to incorporate. Pour into buttered donut pan and bake for 8-10 minutes or until donut springs back and looks done. Cool in pan. Lift out with a little TLC. Do the around the sides with a knife, and under the four corners to gently lift up and out of the pan. Serve with cream cheese frosting. (See previous recipe for those instructions!)

7 comments:

  1. aah that's new to me. Well, I love pumkins or any kind of squash actually but I only have those in savory dishes . Never did I try as a sweet treat. This looks so delicate and cute!

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  2. As usual, these look absolutely amazing. Do you think they would be at ALL possible in any other pan shape? Perhaps a jury-rigged muffin pan? And can I sign up for the thrift store tour??

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  3. Your donuts look so cute and nice. I love them.

    We like thrift stores, too, and we'd jump at the chance to go thrifting with you! You should put together a thrift shop tour of the DC Area, sort of like a guided tour Abroad or something. I have found great things at Salvation Army stores and Goodwill though you're right, most of the stuff is junk. I also really like estate sales.

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  4. I really like baked donuts because deep frying scares me (I once started a bad fire and never tried it since). I am just itching to try something pumpkin flavoured this year, this might be a great start.
    *kisses* HH

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  5. Pumpkin and doughnuts in one place is like a jackpot! Now, I need a doughnut pan. Immediately.

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  6. Bev, I would TOTALLY try a rigged muffin pan. I feel like it might produce an edible and even outstanding result even if not in that perfectly round/spherical shape :D

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