Last year for Halloween, I made fun jack-o-lantern cookies, based on jack-o-lanterns that we had actually carved at our house. And the year before, I made jack-o-lantern cupcakes with a spiderweb frosting. But this year, I didn't have time to make anything elaborate! I was, however, able to whip up a quick batch of baked pumpkin doughnuts on Halloween Day!
I've been meaning to use these doughnut pans that my friend Reggie gave me for Christmas a while back, but never had a chance until now! For the doughnut batter, I found a great recipe at Kirbie's Cravings, and they were a breeze to make! You basically just combine all the wet ingredients, and then add the dry ingredients, and then you're done!
After filling the doughnut pans 3/4 full, I baked them for 15 minutes and they were done.
After they cooled for a bit, they went for a quick dip in a cinnamon and sugar mixture.
And then, they were ready to be eaten!
They turned out really moist and flavorful, had great texture, and were full of pumpkin flavor.
I shared a few with my neighbor Cindy, and I just love the picture that she posted on Instagram!
I had enough batter to make some mini doughnuts as well, using this pan (also from Reggie - thanks Reggie!)
One thing to note is that these doughnuts are best eaten the day they are made. I ate some the next day and they were quite soggy. But it wasn't anything that a quick dip in cinnamon sugar couldn't fix! :) Perhaps next time I'll store them unadorned and then dip them in cinnamon sugar until right before serving.
One last note, I also used the same batter to test out baking them in muffin tins, topped with a brown sugar and cinnamon crust before baking, and these still tasted great the next day!
Enjoy!
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