Yesterday I couldn’t believe almost half of October was already gone and I had not baked something with pumpkin in it!  Instead of making the usual pumpkin muffin, I decided to try my second attempt at baking donuts, PSL donuts to be exact!  (Pumpkin Spiced Latte)  I used a can of pumpkin puree to save time and modified a recipe to include more ‘spices’ such as cinnamon, nutmeg, and vanilla.  For the glaze I created a coffee icing and topped it with some cinnamon or chopped pecans.  I always wondered how people were able to form perfectly round donuts.  Even with a donut baking pan, I found that the first time I tried baking donuts they turned out lump-y.  Luckily I stumbled upon the key tip on Pinterest = piping bags!  I used my plastic piping tool and it did wonders in producing a perfectly formed donut.  This recipe is definitely a keeper for next year’s fall baking. :)  Only thing was that the icing melted a bit overnight, so I would recommend decorating the donuts the day you are sharing these delicious goodies with others!

Recipe (12 donuts)

Pumpkin Donuts
2 cups all purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla
2 eggs
1/2 cup milk
1/4 cup unsalted butter, at room temperature