Tis The Season

No, not that season. But let's face it, that one is coming quickly too! No, I'm talking about the season of all things pumpkin! It is every where, and on every table. And ours is no exception. From my Pumpkin Fluff to Thanksgiving Day when my we look forward to my mom's pumpkin pie, it's one of the things I love most about autumn. And now I'm bringing to our, and your, breakfast table!

Does your Thanksgiving holiday include a house full of guests? Do you plan ahead what you're going to feed them? Do you concentrate on the huge holiday meal, and then not sweat the other meals over that weekend? Perhaps you would love treating them to something special the day after too, maybe before some of them descend upon the stores for Black Friday. In fact, these would be a great make ahead and then "grab and go" with a cup of coffee for all of that shopping!

If you don't have a doughnut pan for baking them in the oven, might I suggest you go out and buy one right now! Or add it to your wish list for Christmas, because it makes having fresh, homemade doughnuts so incredibly easy! And much less messy than trying to fry batch after batch.

A simple cake doughnut with a simple glaze, but full of pumpkin flavor, these are the perfect fall breakfast or brunch dish. Not to mention the house smells amazing while they are baking, which will only remind your guests what an amazing hostess you are!

Glazed Pumpkin Doughnuts

2 c. flour

1/2 c. packed brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. pumpkin pie spice (see note below)

1/2 tsp. salt

1/4 tsp. baking soda

1 c. pumpkin puree

2 eggs

1/4 c. milk

1/4 c. butter, room temperature

Glaze:

1 1/4 c. powdered sugar

3 TBS milk

Preheat oven to 325. Combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Stir well. Add pumpkin egg, milk and butter, Beat with an electric mixer on low until well combined. Lightly coat doughnut pan with cooking spray. Spoon batter into pan, filling each hole about 1/2 way. Bake for 8-10 minutes until doughnuts spring back when touched. Allow to cool slightly in pan, and then remove to wire rack to finish cooling. Combine powdered sugar and milk in bowl. Dip each doughnut in pan and return to wire rack to set.

*NOTE* You can either pie pre-mixed pumpkin pie spice, or make your own. 

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

This will give you 2 tsp. pumpkin pie spice.

Shared on The Country Cook Nov. 15, 2013