Real talk – don’t tell your husband you’re thinking about making pumpkin donuts unless you actually make pumpkin donuts within the next 15 minutes. Otherwise you’ll get distracted by football, the donuts will never make an appearance, and you’ll have to hear, “You know what sounds really good? Pumpkin donuts,” for the rest of the day.
I’ll be honest – I thought these were more like pumpkin bread in donut formation than actual donuts. However, his recipe made 12 pumpkin donuts and they were gone in 2 days sooooooooo I’m gonna have to go with nailed it.
I wasn’t about to go buy butter olive oil for one recipe so I melted 1/3 cup of butter and called it good. I also used the equivalent of pumpkin pie spice for all the spices (1/2 tsp cinnamon = 1/2 tsp pumpkin pie spice, etc.). And when it came to the cinnamon sugar coating, I couldn’t bring myself to dunk the donuts in butter since they already had 1/3 cup of melted butter in them. So I sprinkled the tops with cinnamon sugar before baking them. I’m pretty sure they’d also be amazing drizzled with maple syrup.
Original recipe from Eat. Drink. Love.