I know my dear readers….you might be tiring of all things pumpkin….even though you know I am having a thing with Fall/Autumn/pumpkin/squash this year. I am having a great time with comfort recipes, so please bear with me for yet another pumpkin recipe…altho, I cannot tell a lie and so I can’t promise that this is the last. 😉
Today, I want to talk Donuts!
Some of you readers, I know, worked with me in Kansas City and Seattle and so you are going to be familiar with what I am about to discuss. However, I am sure other readers can relate because I am almost positive you’all did the same thing if you worked in offices or anywhere for that matter.
What I am talking about is “Fridays”! Fridays were special for several reasons. One, it was almost the week-end and two, we were allowed to wear jeans and shirts to support our respective sports teams and three...and most importantly….someone always brought in donuts!
Yep! The Kansas City folk catered to and loved LaMar’s Donuts and it didn’t take long for word to spread early on a Friday morning that LaMar’s Donuts were on the third floor, and many times in the Boeing office where I worked.
OK….I admit that I would bring in LaMar’s Donuts…sometimes…OK, a lot! 😉
When I transferred to Seattle, the tradition continued, only it was Krispy Kreme Doughnuts.
OK….I was the culprit in that gig too…although I can not take credit for Donut Fridays….that was in place long before I ever came on the scene. I confess….I just perpetuated it. (As you can see by the above ads, these two donut/doughnut shops are thinking like me with pumpkin…or perhaps I am thinking like them!)
And you know I NEVER ate any of these confections….
OK, I did eat one…or two… or three. But a girl has to have one indulgence doesn’t she? I will say, and truthfully so, that in the later years, I refrained from the sweet donuts….reluctantly!
I believe I stated in a previous post that I had not eaten donuts in all the 6 years we have lived in Florida and that is the truth.
Until now….I found this recipe for pumpkin donuts and well, they really are not like a donut because they are baked. They are more like a cupcake with a hole in the center. That doesn’t count as a real donut does it? I didn’t think so.
Because it is Friday, and if you like pumpkin….and I certainly do, you must try these donuts. You can leave them plain or you can frost them with chocolate or maple or vanilla or even cream cheese frosting, because they are baked in the oven.
Yeah! that’s right…that makes them guilt free! Not!! But that is OK. I say indulge once in a while and enjoy the Fall/Autumn comfort foods. And pumpkin goes with everything!
Have a great Friday, my dear readers and below is the handy dandy printable Pumpkin Donut Recipe! I call them Friday Pumpkin donuts but you can certainly make and eat them any day of the week!
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 eggs
- ¾ cup brown sugar
- ¼ cup canola oil
- ¾ cup pumpkin puree
- ½ cup milk
- 2 teaspoons pure vanilla
- Preheat the oven to 350 degrees
- In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. In another medium mixing bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree, milk and vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth.
- Spray a 6-cup doughnut pan with nonstick cooking spray or lightly grease with butter
- Scoop the pumpkin batter into the doughnut pan and bake for about 20-25 minutes until the tops are a golden color ...you can use a toothpick to see if they are done.
- Remove from oven and allow to cool in the pan for about 5 minutes. Loosen the sides with a knife or thin spatula to allow for ease in removing
- Gently place the doughnuts on a cooling rack and allow to cool for about 10 minutes
- At this point you can frost if desired.
- A quick frosting or glaze can be made with 2 tablespoons butter, 4 tablespoons cocoa powder, mixed well over low heat. Add about 6 tablespoons of milk and enough powdered sugar to desired spreading consistency. You should make the frosting pretty thin if you want a dipping glaze, but then thick is good too. 🙂
- Top with chocolate chips, pecans, walnuts or whatever your little heart desires.