Saturday, September 28, 2013

The First Saturday Of Autumn 2013/Recipe For Mini Baked Pumpkin Cake Doughnuts

Good Morning, Dear Sisters!
On my way home from Pittsburg this morning I noticed the beauty of God's creation all around me. Far overhead a vulture with his wings spread wide circled, glided, and rode the unseen air currents above me, the prairie grasses, their heads heavy with seed, waved in one, continuous, unending billow like waves on a large body of water, sumac blazed fiery red along the roadways, and thick, black clouds overtook the sky.
Soon after I got home it began to rain heavy and it's still raining now. The wind is gently blowing and I hear the occasional thud of a walnut as it drops from the tree outside our backdoor and hits the roof above me. All these things signal that autumn has arrived and that winter is just around the corner, and it leaves me thinking of the warm, cozy evenings to come. I'm so glad that the cooler weather has arrived! With it my senses have come alive!
I just lit a candle in the kitchen and am going over my menu for company supper tonight...nothing fancy, but very fallish...chili dogs, chips, apples, popcorn, and apple cider. I was hoping for a bonfire tonight, but with the rain now, I doubt that that happens. Oh, well! :)
As a last minute afterthought I decided to make another fall family baked pumpkin cake doughnuts. I know I've posted these before, but, it's been a while, so, with the autumn season fresh on everyone's mind, I thought I'd share again. They're so yummy and so easy to make!
Enjoy your Saturday and I will talk to you again soon!
All My Love,
Mini Baked Pumpkin Cake Doughnuts
MINI BAKED PUMPKIN CAKE DOUGHNUTS 1/2 cup canola or vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 15-oz. can of pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups + 2 Tablespoons unbleached flour


2 1/2 tablespoons sugar
1/2 tablespoon ground cinnamon

Preheat oven to 350 degrees. Spray mini doughnut pans with pan spray. Beat together oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full. Bake doughnuts for about 8 to 10 minutes or until done. Remove from oven and let cool slightly before transferring them to a cooling rack. While doughnuts are still warm, gently shake them in a bag with cinnamon-sugar coating. Cool completely and wrap airtight; store at room temperature for several days. Makes approximately 3 1/2 dozen. 

One Thousand Gifts - #301 - the stars in the heavens, #305 - pears!, #306 fall rains - so beautiful!

1 comment:

  1. It sounds like you've had a wonderful day and evening. I had to go to events, but I'm glad to be home now.
    Harvest Lane Cottage


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