Whenever I think of fall, I usually associate it with pumpkins, falling leaves, apple picking, halloween, turkeys, Thanksgiving, pumpkin pie, sweaters and oh yeah Starbucks Pumpkin Spice Lattes. Yum! Fun. Something I have been getting into lately is baked donuts. Don’t get me wrong! I LOVE fried donuts, the way they make them in bakeries, but my waist does not agree with my current LOVE of these beauties. So to combat my ever long battle with my mid waist I have created this baked version.
There is no YEAST involved so no worries ladies and gents! We are good to go at digging in on these, I’ve been spotting eating as many as 2 (I really mean 3…or 4) of these in one sitting. You can also use fresh pumpkin instead of canned pumpkin if you have it on hand. Just pop the pumpkin in the oven for about 25-35 minutes in a 350 degree oven and then peel and mash up to use in this recipe. I haven’t tried it that way but would love to see how it turns out for you guys. Then again if you are craving this recipe in the off season where there isn’t any fresh pumpkins available you can always go for what I used in this recipe, canned pumpkins.