Fall is my favorite season. It’s the time for cool weather, looking forward to the upcoming holidays and pumpkin-flavored foods.
Last week, I tried making a pumpkin-flavored hot chocolate. It was not good. More than half of it went down the drain. It was a big disappointment and my faith in pumpkin wavered. I began to wonder if pumpkin ravioli and pumpkin chocolate chip cookies were really all that I remembered them to be.
Then, came the doughnuts. The doughnuts that renewed my faith.
Are you questioning your faith? If so, you should make this recipe for pumpkin spice doughnuts. It’s easy. It’s delicious. It’s magical — they somehow disappeared.
While the recipe is for “petite” doughnuts, I only had a regular-sized doughnut pan. Contrary to popular belief, fried doughnuts are not superior to baked doughnuts.
There’s less guilt with baked doughnuts. As long as you don’t see them getting basted with melted butter and then dunked in cinnamon sugar.
A while ago, I was craving the apple-spiced cinnamon sugar doughnuts from the Union Square Farmer’s Market. These doughnuts could kick their butt.
Man, it took a lot of willpower to stop after one bite to take this last picture.