September 30, 2015

Pumpkin Donuts

This morning was like any ordinary day, messy. Kids in pajamas till nap time, sheets stripped because the baby spit up, mom hasn't showered till dinner time, breaking up what seems like a million know. In attempts to prevent my children's brains from turning to mush by watching PBS for the umpteenth hour, we made a fort. And after begging them to be nice to each to other, it happened, one of those sweet moments you want to remember always. 

While feeding Natalie from the couch, I quietly listened to them in the fort:

N: Sissy, do you know I love you.
E: Yay
N: Sissy, do you know mommy and daddy love you?
E: Yay

And I'm reminded that despite the mess and chaos I think we're all going to turn out okay, and if not there's always pumpkin donuts.

Adapted from
Serves 12

2 cups all-purpose flour
1⁄2 cup packed brown sugar
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons pumpkin pie spice
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
1 cup pumpkin puree
2 eggs
1⁄4 cup milk
1⁄4 cup butter softened
1 1⁄2 cups confectioners' sugar
1⁄4 cup butter melted
2 tablespoons water
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F 
2. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
3. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
4. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

*To make cinnamon sugar donuts, melt 1/4 cup butter and mix together 1/2 cup white sugar with 1 tablespoon cinnamon. When donuts are done baking, dip them in the melted butter, then the cinnamon-sugar mixture.

No comments :

Post a Comment