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Saturday, September 8, 2012

Pumpkin Donuts to celebrate the "cool" front!

Good Morning.

Yesterday is was 106* here in Longhorn Country. Today? High of 90*. yesss

I was up at 7 this morning (because I went to bed at 10pm, party animal over here...) and as I was getting caught up on all things Pinteresting, I saw a pin for Pumpkin Donuts. Not guna lie, I feel like I am not ready for pumpkin donuts. Yes, I am ready for a bit of cooler weather, but I am not ready to give up my weekends at the pool... so it can't be Fall yet....so it can't be time for pumpkin.

It's been awhile since I made donuts and I have to say, this recipe called to me. make meeee, mmaakkee meee!!  So I did.



They're awesome. For real life.

But what else do you expect from a King Arthur Flour recipe? Big fan of the King and all his baking products, btw. I need to share this recipe for those of you who are ready for pumpkin, and also those who maybe need a little something to whip up and contribute to a Longhorn football game watch-party? Or Tailgate? Seriously, donuts at a tailgate... genius. You're welcome.

Instagram Picture

Pumpkin Donuts

-you need a donut pan, if you hadn't thought about that yet....

1/2 cup veg oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 + 2 tbs All Purpose Flour (please measure correctly!)

Preheat oven to 350*
Combine all ingredients and spoon into buttered donut pan(s). Bake for 15 mins, cool on a cooling rake for 5-7mins. If you'd like, when they're warm but no longer fragile (after cooling time) shake them one at a time in a bag of a cinnamon/sugar or pie spice/sugar mixture. YUM.