Ok, it hasn’t been that long since we last met here…. But boy has a ton happened.
Anne smacked her head and then got married…. At least, that’s what I would assume with all that gauze wrapped around her head.
Jennifer is engaged. I bet she’s thanking her lucky stars she’s been working out, too, otherwise her left hand would be left immobile with the size of that rock. Holy moly.
Once Upon a Time, Gossip Girl, and How I Met Your Mother are back on for my viewing pleasure.
I may have watched some of season 3 of Downton Abbey even though it doesn’t play in the states until January. What can I say… I’ve got people (sly wink*).
I’m sure somebody must have had a baby… they’ve been popping out everywhere….
I’ve busted out the sweaters and everything cozy.
I’ve drank at least my weight in triple, grande, 2-pump, no whip, soy pumpkin spice lattes… There isn’t another situation I can think of where I feel more high-maintenance than when I order that drink.
AND! I made my very first gluten-free donuts! Spicy Pumpkin Donuts at that.
I made these donuts on Friday night. Saturday morning they were all gone. No, no, I’m not that big of a pig. Josh is.
We shared them. Of all the many baked goods I’ve given to my friends at my workout studio, these ranked up there on the top of the list. So many praise and accolades…. I think there is even talk of a statue being made in my honor.
Crazy what a little donut can do.
P.S. I kid about the statue… it’s only a trophy (wink*)
Spicy Pumpkin Donuts
Adapted from King Arthur Flour
Yield: Approximately 18 donuts
For the Donuts:
- ½ cup canola oil
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups canned pumpkin puree
- 1 ½ tsp. pumpkin pie spice
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- 1 ½ tsp. salt
- 1 ½ tsp. baking powder
- 1 ¾ cups GF All-purpose flour
Preheat the oven to 350 degrees.
In a large bowl, whisk together the oil and eggs. Add the sugar, pumpkin puree, spices, salt and baking powder. Whisk together until thoroughly combined.
Add in the GF flour. Stir only until smooth.
Lightly grease your donut pan(s). Either spoon the batter into the pans or use a pastry bag to pipe in the batter, until ¾ the way full.
Place the donut pans in the center rack and bake for 16-17 minutes.
Let the donuts cool for 2 minutes in the pan then transfer them to a cooling rack.
For the Topping:
- 4 tbsp. butter, melted
- ½ cup sugar
- 1 tbsp. cinnamon
- 1 tbsp. pumpkin pie spice
Wait until the donuts are cool enough to handle.
Pour the melted butter into a small bowl. In a medium bowl, add the sugar and spices (and everything nice).
Working with one donut at a time, dip the donuts into the butter, shake off the excess butter, place into the sugar and spice mixture, toss and sprinkle with the mixture until completely covered.
Once all the donuts have gone through this process, feel free to dip the donuts back into the sugar and spice mixture for some extra goodness…. I did.