I have not made donuts for entirely too long. I bought a donut pan eons ago (or about a year) and have only used it once, to make these wonderful banana bread donuts that we really, really loved. And then I forgot all about the donut pan as it sat in the cupboard and never got used. It's sad really.
Because we've been missing out on amazing baked donuts for all these months now and I have only myself to blame. I guess I always make muffins instead. Muffins are fast and it's so much easier to fill the pan. Plus they're perfectly fine without a glaze or icing or sugar coating them. Whereas I think donuts are just a little sad if they're plain. Who wants a plain donut without any glaze or anything?
Actually that's a big lie. I quite like plain old-fashioned donuts. But I'm pretty sure I'm in the minority there. Also, I don't know if I've ever ordered a plain donut anywhere, because there's always the option of chocolate. If chocolate is available you know that's what I'm choosing. So yeah, I'll stick with my original statement and say that plain donuts are a little sad.
Long story short — I don't ever make donuts because they take a little longer. But these baked pumpkin spice donuts are making me change my thinking. Because they are not difficult to make. They don't take very long. The pan isn't that difficult to fill. And glazing (or sugaring! I tried both) really didn't take very long. So there's no excuse not to make some amazing donuts next time you're craving one.
These don't even have chocolate, and I loved them. They do have pumpkin though, which is a pretty close second to chocolate in the list of things I love. Plus, a maple glaze is always a good idea. Or cinnamon sugar. They were both amazing.
Even better, if you want just a small sweet treat — this batter works great as donut holes too —just use a mini muffin tin and you have cute little two-bite donuts. Because then you don't have to stop at one, right?
For the Donuts:
For the Maple Glaze:
For the Cinnamon Sugar:
Cuisinart Stainless Steel Mixing Bowls