While walking through the halls at work the other day, I noticed a woman who had her arms full with boxes and stacks of papers. She was trying to pull the one arm-balancing maneuver; you know, the one where you think you’re the hulk and that you’re strong enough to hold everything with one arm and that you’ll still manage to open the door with the other arm (note: this move is most often used when trying to carry groceries in from the car). Anyway, she seemed to be struggling with said maneuver, and I quickly went to hold the door for her. She gave me a relieved smile and said, “Thank you.” What I didn’t expect was what she said next….
“Would you like a doughnut?”
What? A doughnut? She wasn’t carrying pink boxes around. . . I was not expecting an offer for doughnuts. I was completely caught off guard.
This lady must have been a doughnut ninja; she knew the importance of hiding the good stuff, especially when roaming through the halls of an office. But back to the fact that she had offered me a doughnut. I don’t know why, but I paused. I took a moment to actually consider whether to accept the doughnut.
Me, taking a minute to decide about eating a doughnut? I must have woken up with a fever that morning. Oh no, it was just a case of the “I’m trying to eat less sweets.” (Don’t worry, I’ve since recovered). I politely smiled and said, “No thank you.” She gave me an all-knowing look that radiated a sense of wow, she’s going to regret that response. Well you-doughnut-ninja-mind-reader-you, you were right. I did regret turning down the doughnut. And so, here I am, trying to make up for that. I give to you, baked pumpkin spice doughnuts rolled in cinnamon sugar (recipe from Cooking Classy).
If you haven’t noticed from my past posts, I love, love, love baking doughnuts. Baking verse frying results in easier clean-up, less mess, and more consistent results. I also love the fact that I have both mini and regular size doughnut pans; so, naturally I made both.
Okay, real talk: this batter is packed with all the flavors you crave during fall, such as cinnamon, nutmeg, ginger, and, of course, pumpkin. The fact that the dough isn’t overly sweet balances perfectly with the fact that you are going to roll these bad boys in cinnamon sugar as soon as they come out of the oven. Beware of tasting the batter before you bake these. . . you might not be able to put down your spoon.