"Between the optimist and the pessimist, the difference is droll. The optimist sees the doughnut; the pessimist the hole."-Oscar Wilde
In all of my sweet treat making adventures, I have always flirted with the idea of making homemade doughnuts. Who doesn't love a fresh, hot doughnut, right? However, the idea of a giant vat of hot oil has always been pretty intimidating. So, I was thrilled to try this baked doughnut recipe which is slightly healthier than a Krispy Kreme run, perfect for fall and a great way to use up any leftover canned pumpkin from Thanksgiving.
The recipe is significantly easier than traditional fried doughnuts. I opted to use mini doughnut pans which means you can reduce the bake time to about 8-10 minutes instead of 15-18 minutes for regular sized doughnuts . The cinnamon sugar coating is by far the best part. Take about 3 tablespoons and coat the doughnuts (when they have completely cooled) by gently shaking the doughnuts in a bag with the sugar mixture.
image source: SD
-SD
