Thanksgiving Breakfast: Pumpkin Donuts

So I know this title is bringing us all back to 2014, but it's so worth it. I promise.

Back in September, I decided to make pumpkin donuts for a ladies' brunch we were having in the neighborhood. My "Sunday Morning" Pinterest board, aka breakfast/brunch, is full of recipes, only maybe a handful that I've actually gotten around to trying. So, since it was the beginning of the Fall season, I thought I'd give anything pumpkin a recipe. Since then I've made them one or two more times, finding that I've used different recipes almost every time.

I decided I'd bring them to a Thanksgiving breakfast we've been going to for a few years now in my parents' neighborhood. The night before though was an interesting use of trial and error, to say the least. I followed a recipe for a blog, however it only made 12 donuts, and I needed at least 18-24. Doubling the recipe didn't work, and I wasn't a big fan of how the blog combined all of the ingredients. So, I went with another recipe that I thought was better and made much more sense. 

I ordered my Wilton Nonstick 6-Cavity Donut Pan from Amazon for less than $8, and it was such a great (and yummy) investment!

Yield: 18 donuts 

Temperature of Oven: 350
Baking Time: 15-18 minutes

Ingredients: 
1/2 Cup Vegetable Oil
3 eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1 1/2 teaspoons pumpkin spice (I made my own, and I've included that mix below)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups (+2 tablespoons) all-purpose flour

Pumpkin Spice: 
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

 Directions: 
1. Combine all ingredients in a mixing bowl except the flour. Beat ingredients until smooth. I use my Kitchen Aid with the baker's attachment.
2. Add in the flour slowly while mixing. Mix until just smooth.
3. Lightly grease the donut pan (if you have two, that's even better. It will make the process go a lot faster).
4. Fill the wells about 3/4 full
5. Bake for about 15-18 minutes, or until your tester is clear. (Just stick a fork or toothpick in it, and if it comes out dry/clear, then it's ready)
6. Let them sit for about 5 minutes and then empty onto a cooling rack.

Now, I've done this a few times now, and usually toss the donuts in a gallon ziploc bag of ground cinnamon and sugar. I usually just eye the amount I put in there, but for ingredient sake, here's my guess! Place in a ziploc bag, put a donut in there, zip it up and toss it around
2 tablespoons of sugar
1 tablespoon of ground cinnamon

This recipe never gets old, and it's definitely going to become a staple in this house during the Fall! Enjoy! 

Fall is Here!

So, technically not for a few more days, but the weather and temperature outside is telling me otherwise. I am so excited, I am a huge lover of all things Fall: sweaters, jeans with boots, leaves (though our new neighborhood probably won't have any aside from the 50+ year old trees surrounding the edge of the neighborhood which will definitely be absolutely gorgeous), pumpkins (and most things that have pumpkin in them or in the name).

I also am a huge lover of all things Pinterest. Surprise, surprise. I realized that I have a board for Christmas and another one for Holidays in general, but I don't have one just for Fall. So that happened this morning. Decorations, fall recipes, you name it, it will be on there. I found these super cute leaf placemats and coasters from Bed Bath and Beyond that I haven't yet ordered, but they're in my "save for later" cart, which I can bet will be ordered within the next week. Perfect timing for when we return from our second-to-last wedding of the year.

We've finally started updating our home - the accent chair I've been dying to have? - finally here! Our guestrooms - two out of three rooms are "done" (for the time being). We only need to put the headboard together that we've had for, oh, almost a month for the second guestroom. I can't wait to take more pictures and post these updates. It's been a long time!!