Pumpkin Spice Donuts


As it is now, I’m in bleach-stained sweats with damp hair, staring slightly guiltily at a pile of dirty dishes crusted with orange icing and cinnamon sugar, and ignoring my math homework, hoping that maybe neglecting it will make me simultaneously understand why I need to learn how to factor polynomials, and make them go far, far away.

It’s overcast out, and I’d really like to snuggle up with some cozy food since somehow, a hungry thief managed to eat all the good Halloween candy… said thief will remain nameless… and watch some TV.

I’ve been getting scary into TV lately.

My brother turned me onto AMC’s The Walking Dead, a show about zombies and a ridiculously hot coma cop who reunites with his family after he wakes up alone in a thrashed hospital. But I have some issues with this show already, and I’m only on episode 4.

Why are these zombies so freaking intelligent? I mean, what’s the point of living anyways if being a zombie ain’t so bad? Sure, they walk kinda slow and the whole blood/sores/wounds thing is moderately disgusting but they’re no less dirty than the living humans (no showers, ew) and their food never spoils, unlike human food, which is pretty much now limited to fruitcake, Twinkies, and other processed goodies that last until the apocalypse.

I thought zombies were supposed to be really stupid and inactive and slow? On Walking Dead, these zombies can climb, run, walk, crawl, pick up rocks and beat in glass doors, and otherwise do humanly things except while moaning and drooling a lot.

I’d rather not live in a society where the zombies are like, so smart. It’s kind of annoying.

I’m also excited that the new season of Top Chef: Texas was on a couple nights ago! I need to curl up with some chips and get watching ASAP because I was beginning to go through Padma withdrawls. Sigh.

And if you’re new here, you won’t know (and probably shouldn’t know) that I’m unhealthily obsessed with America’s Next Top Model and The Real Housewives of Beverly Hills. It’s bad, real bad, but not as awful as shows like Hoarders and American Idol. Sheesh, don’t judge me too hard.

So to combat my long list of DVR’d shows, I made some Pumpkin Spice Donuts to help through the whole vegging-out & snuggling-up part of today. I’m pretty sure I’m going to eat like, the entire batch, but my intentions of sharing were here, they just disappeared with my motivation to do anything today.

Pumpkin Spice Donuts *adapted from Karly’s Pumpkin Donuts recipe from Buns in my Oven 

1/4 cup butter, softened
1/4 cup milk
2 eggs
Splash of vanilla extract
1/2 cup canned pumpkin puree (NOT pie mix)
1/2 cup light brown sugar, packed
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger and ground nutmeg
1/8 tsp ground cloves and pumpkin pie spice, if desired
Quick Orange Icing if desired (recipe & ingredients follow)
Cinnamon Sugar if desired (1/4 cup butter, melted; plus 1 cup white sugar to 1 Tbsp cinnamon, mixed)

1. Preheat oven to 375 degrees F. Lightly grease donut pans (I made large and small donuts) and set aside.
2. In a large bowl, beat together the butter, milk, eggs, splash of vanilla, brown sugar, and pumpkin until blended, about 1 minute. In another medium bowl, whisk together the flour, baking soda and powder, salt, and spices until combined; gradually add flour mixture, about 1 cup at a time, to the pumpkin mixture, beating well after each addition, until a soft batter has formed.
3. Carefully spoon batter into an ziploc baggy or piping bag, seal out the air, and snip off the corner of the baggy. Pipe batter evenly into greased donut cavities, about 2/3 full.
4. Bake approx. 5 minutes (for small donuts) and 7 minutes (for larger donuts) until donuts are golden brown and set in the center. Cool in pans for about 5 minutes, then carefully pop out onto wire racks to cool a little longer.
**5. If rolling in cinnamon sugar, while the donuts are still warm, coat each donut into melted butter, then roll donut in the cinnamon sugar mixture. Place on wire rack to set for a minute.

Quick Orange Icing

2 cups powdered sugar
1/3 cup milk
1 tsp orange extract (can substitute for vanilla; I just liked the freshness the orange added)

1. In a medium saucepan, heat the above ingredients together on low heat, stirring with a whisk constantly to avoid boiling or burning. Coat still warm donuts in mixture, turning completely to cover, and use a fork to remove from glaze and return to wire racks so glaze can harden, about 10-15 minutes.

Store any leftover donuts in a paper bag or small box to keep fresh.

I’m pretty sure in the time it takes to watch all my shows, these donuts will have been a distant memory of today’s doings… I’ll let my family take care of the mess and let them guess how good they were based on my donut-bloated stomach and the cinnamon sugar crumbs collecting around my mouth.

Thanks for stopping by, and stay tuned for a new video ASAP featuring a unique and delicious way to use those leftover Butterfinger candy bars… if you have any left (which be both a blessing and a curse).

xo, Hayley

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