Alright, alright, alright. Here’s the recipe for those pumpkin
homewreckers donuts. I just have to say this: If you are short on friends, make these donuts. People flock to them. It’s science.
CAUTION: The scent and look of these will trap you and you will be seduced. I was. I ate a good portion of these before they even made it to the dipping phase. Please don’t count the donuts in the pictures. I’m really ashamed.
First, you need to get yourself one of these. stat.
For Donuts: (recipe from blueeyedbakers)
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
Combine dry ingredients in a bowl. Set aside. In a separate bowl, or bowl with an attached mixer, combine the wet ingredients and mix well. Slowly add dry ingredients and stir until just combined.
Put the batter in a pastry bag. You might think this takes more time, but it will actually save you time and stress to pipe the batter into the donut pan. Pipe batter into greased pan and bake at 350 degrees for 7 minutes. Remove from pan and let cool for a few minutes before dipping.
For cinnamon sugar coating:
1 stick of melted butter1 ½ cups sugar
2 tablespoons cinnamon
-combine cinnamon and sugar in bowl. In a separate bowl, melt butter. Dip donuts in melted butter and then roll in cinnamon sugar mixture.
For chocolate coating:
8 ounces of white or milk chocolate
1 teaspoon vegetable oil
-melt chocolate and then stir in vegetable oil. Dip top half of donut in chocolate and then put on cooling rack to set.
TRY NOT TO EAT THEM ALL AT ONCE.