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Pumpkin Cake Doughnuts
I have been on a bit of a doughnut kick lately (see my Frosted Chocolate Cake Doughnuts), so I decided to continue the fun and bake up a batch of baked pumpkin cake doughnuts. Since they are not deep fried, these doughnuts are (a little) healthier and have more of a cupcake-like texture rather than a traditional doughnut texture. The result is very moist and chewy due to the pumpkin in the batter, along with lots of spiciness from pumpkin pie spice and cloves. For this recipe, you’ll need
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Frosted Chocolate Cake Doughnuts
It’s a tradition every year for me to cook a special dinner for my husband on his birthday, August 28th. This year he mentioned he’d like some homemade chocolate donuts, reminiscent of the irresistible ‘donut shop style’ doughnuts he enjoyed as a kid. This was my first attempt at making *real* doughnuts and I wanted them to be as authentic as possible, so I decided to deep fry them to get that deliciously rich, crispy crust.