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pumpkin donut recipe

Somehow Monday has a way of sneaking up on me and on Sunday afternoons, I’m all “Crap! I don’t have a Handmade Monday post!” Most of the time, I’ll just skip over it and act like y’all won’t notice. Yesterday, however, after my Sunday afternoon realization of the lack of a scheduled Handmade Monday post…I thought, “Hmmm. I saw this delicious recipe the other day. Maybe Lizzy will want to share it with my sweet readers.”
So I asked.
and she said yes.
It sounds like I just proposed to Lizzy with a diamond ring, but I didn’t ((I DID put a ring pop in the blogger meet up swag bag, but that’s neither here nor there)). I just asked her to share this delicious Pumpkin Donut Recipe with y’all. 
It’s a beautiful friendship in the making, y’all…someone who is funny, creative, AND who will work with this mess of a blogger on last minute projects. I met her Saturday evening at our local Blogger meet up and she was a HOOT. Isn’t it fun when you meet someone with the same sense of humor? Yes. Yes, it’s fun, y’all. I’ll stop blabbing. Here’s LIZZY from the Lizzy Pancakes blog, sharing a delicious recipe. 

First of all, you’re welcome.

Now that we’ve got that out of the way, I’m going to share the one and only pumpkin recipe of the Fall that you’re going to get from me.  I love pumpkin, I do.  But I love moderation more than I love pumpkin.  I think we can all agree that Pinterest has been overwhelming us in that department.What is really great about these donuts, besides the fact that they’re are fantastic with a cup of coffee on cool Fall mornings, is that the batter can be saved.  Most people don’t want 18 donuts at a time.  (For the life of me, I can’t figure out why.)  You can refrigerate it up to a week and bake 2 or 3 every day.  

Enough chit chat.  Let’s get down to this recipe.

INGREDIENTSspecial tools: a donut pan1/2 cup vegetable oil3 large eggs1 1/2 cups granulated sugar1 1/2 cups pumpkin purée (canned pumpkin)1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger1 1/2 teaspoons salt1 1/2 teaspoons baking powderAdd 1 3/4 cups + 2 tablespoons all purpose flourandhalf a stick of butter, meltedsugar and cinnamon for coating

DIRECTIONSmakes 18 donutsBeat all ingredients from the vegetable oil to the baking powder together until smooth.  Add in the flour and mix until just smooth.  Not too much.Fill your donut pan wells too the top, but no higher.  A lot of recipes will tell you not to fill them all the way, but this is how you get the puffy look.Bake them at 350 for about 12-14 minutes.  Once they’re done, let them sit for a couple minutes then take them out of the pan and transfer to a wire rack.  Once slightly cooler, dip one side in melted butter, use a knife to scrape excess off, and let sit for one addition minute.  Then dip in them in your cinnamon sugar.Easy peasy.

I’m sure you’re overloaded on pumpkin.  I’m sure you’ve just had it up to here with everything made from that big, orange gourd.  But I need you to make these.  You won’t regret it.  I promise.

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