Fall smells so good I wish I could eat it. Anyone else feel that way? Seriously. If leaves tasted even half as good as they smell, I would throw them in a salad or soup or maybe just snack on them straight from the ground… if only…
Aside from the smells of fall, there are also the tastes. Of course, no discussion of fall would be complete without mentioning the quintessential pumpkin.
Pumpkin! Pumpkin! Pumpkin! A friend once told me she didn’t like the taste of pumpkin. Needless to say, we aren’t friends anymore. I’m joking. Seriously though…
1C AP flour
1C whole wheat flour
1/4 tsp salt
2tsp pumpkin pie spice
1 1/2tsp baking powder
1/4 baking soda
1C pumpkin puree
1/4C butter at room temperature
1/2C brown sugar
1 recipe cinnamon glaze (optional)
Preheat oven to 375. Lightly grease a 6-donut donut pan with non-stick spray (alternatively you could use a muffin tin). In a bowl combine flours, salt, spice, baking powder, and baking soda. In another bowl combine pumpkin, eggs, milk, butter, and brown sugar. Stir to combine. Combine wet and dry ingredients, mixing until ingredients are just combined. Avoid the over-mixing temptation- Don’t do it!
Spoon batter into gallon-size ziplock bag. Snip off one corner and ‘pipe’ batter into donut pan. If you aren’t really keen on piping with ziplock bags (although I strongly urge you to try it), you could just use a spoon to scoop it into the donut pan. This is a lot more difficult and a lot less fun… but some people are a lot more difficult and a lot less fun… and who am I to judge?
Bake donuts at 375 for 7-8 minutes until cooked toothpick comes out clean. Makes about 12 donuts.
3/4C powdered sugar
Combine cinnamon, nutmeg, and powdered sugar in a bowl. Whisk in 1T milk. If its too thin, add powdered sugar. If its too thick, add a few drops of milk. Dip cooled donuts into glaze to coat.
Note: These donuts don’t keep very well. Best to eat them the day you make them. What to do with 12 donuts? Share 🙂