I know the week is not over yet, but in my books it was a success. You know why? I MADE doughnuts! That's right! I made doughnuts and it wasn't my first time at the rodeo - back in 2012, I made a bangin' batch with maple syrup bourbon glaze! So, because it's Fall and my Instagram and Facebook are blowing up with pumpkins, I thought why not bring back this recipe and make a few tweaks to give it a new flavor. Best part - it takes no more than 30 minutes to do! So try it - nothing pairs better with #TGIT than a pumpkin spice doughnut with cinnamon sugar. Oh yea - you need this!
- ½ cup plus 2 tblsp butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup almond milk
- 1 teaspoon bourbon vanilla extract
- ½ cup salted butter, melted
- 2 teaspoon ground cinnamon
- ½ cup sugar
Sift together flour, baking powder, salt and pumpkin pie spice.
Add to the butter and sugar mixture.
Blend in the almond milk and vanilla extract and mix together thoroughly.
Fill greased doughnut tins 2/3 full.
Bake at 350 degrees for 15 minutes or until doughnuts are golden brown.
While the doughnuts are busy rising, melt salted butter in a shallow bowl and combine the sugar and cinnamon in another shallow bowl.
Dip both sides of a doughnut in the butter first and then the cinnamon-sugar to coat.
Return to the cooling rack and repeat with the rest of the doughnuts.