baked pumpkin donuts

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 donuts on Halloween Day!

I've been meaning to use these donut pans that my friend Reggie gave me for Christmas a while back, but never had a chance until now!  For the donut 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 donut 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 donut as well, using this pan (also from Reggie - thanks Reggie!)

One thing to note is that these donuts 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!