I love Autumn. I really think it is my favorite season (although I probably say that about every season, especially when the season is in it’s prime). But I’ve gone so far as to suggest naming our first child “Autumn” or “August,” after this wonderful time of year. Both names were quickly rejected by the husband, who I suppose should get some say in the matter.
Anywho, one of the best parts of Autumn is all of the wonderful fresh flavors. I think I went into a bit of a baking frenzy last fall, whipping up all of the apple and pumpkin treats I could imagine. This year, I have a bit less time to spare, so I’ve been a little less creative in the baking department. But I did stumble upon this pumpkin spice doughnut recipe the other day, and I knew I had to try it.
Let me back up a bit. A few weeks ago, I was wandering around Target (a.k.a. the magical land of impulse purchases), when I spotted a doughnut maker on sale. I knew I had to get it, as Eric and I are kind of obsessed with donuts and coming up with the perfect doughnut recipe. The beautiful baking tool has just been sitting in our apartment for a few weeks, until I found this recipe I really wanted to try.
The doughnuts were kind of cheater doughtnuts, as they came from a pumpkin quick bread mix, but that doesn’t lessen their awesomeness. If anything, they were more excellent because they were so easy to make.
Pumpkin Spice Doughnuts
recipe from Doughing Rogue
for the doughnuts:
-one box pumpkin quick bread mix (I used Pillsbury)
-1/2 cup canola oil
-1 cup water
for the glaze:
-1/2 cup powdered sugar
-2 tablespoons milk
-2 teaspoons pumpkin pie spice (I made my own with cinnamon, nutmeg, and allspice)
Prepare your doughnut pan (or awesome doughnut making machine) with cooking spray.
Whisk together the canola oil, water, and eggs. Stir in pumpkin bread mix.
Spoon batter into doughnut maker, and bake 5-6 minutes (if you are using a real pan, consult the original recipe for baking times).
While the doughnuts bake, whisk together your glaze ingredients in a shallow bowl.
Once the doughnuts are ready, cool on a wire rack for a few minutes. Then dip them one at a time into the glaze. Enjoy!
We’ve been eating these for dessert over the last few days. And I’ve found that you can refrigerate your batter for several days, which makes it easy to bake just a few doughnuts at a time! Try it for yourself. Try it for the love of Autumn.