I spent the day wandering around in William Sonoma and Kitchen Kaboodle. The minute I walk into any kitchen store, I get overwhelmed with excitement. Especially William Sonoma. In the Fall/Winter months, William Sonoma always has hot apple cider brewing and some sort of yummy treat baking. The minute I walk into their store my senses get overwhelmed with the smell of spices and freshly baked treats. I immediately make my way through the store trying to find that pot of hot apple cider (sometimes I may become a monster and push anyone who gets in my way). You can’t walk around the store without sipping on a warm (sometimes extremely hot) cinnamon spice, apple cider. It’s delightful.  Ideas run wildly through my head; what could I bake, when I have my dream home, I want this, and I want that, oh my look how cool that is, there really is such a thing, I could bake and cook all day, oh if only I could have this, etc. My mind is racing and my body gets filled with excitement and joy. I become “high” off of kitchen items and cook books and I can’t help but giggle out of excitement when I see something, anything, some what exciting.

That little story of my day today, was the reason why I decided to bake pumpkin doughnuts. I couldn’t help myself. I had to. And it was a dangerous idea. One taste of the batter and I was a goner, good bye self control. Can you imagine how it was once I tasted the warm, spiced pumpkin doughnuts? I couldn’t wait to let them cool. I immediately grabbed one out of the pan, tossing it back and forth in my hands to cool it off. Took one bite and I was hooked for good. The spices of cinnamon, nutmeg, and ginger fill your mouth with a tornado of flavor. Add that with the softness of the doughnut and the burst of pumpkin, along with the maple cinnamon glaze – oh god, i’m starting to drool.  I had to try another to see if the taste was really THAT good. Oh and it was. Now I was craving the taste to always be in my mouth, and I caught myself reaching for another. What was I doing?? I was out of control. But wait, I had to taste them WITH the glaze. After that, I gave up on life. I immediately thought, “i’ll be living off of these now”. They are addictive, that’s why they are dangerous. I thought I had some self control but after about 8 of them, I realized I need to work on some things. Now i’m full and working on the second batch. I don’t want anymore. I’m full, stuffed, filled with pumpkin goodness and slightly sick from a sugar high along with a lovely food baby. Trying not to regret my binge of doughnuts. I can smell them right now, they smell divine. No more for me though. No!

(And yes, I did take a bite out of the doughnut in the top picture. I had a great excuse to try another one. “The picture would look so much better with a bite mark taken out of the doughnut.” and then “now I can’t have a doughnut with a bite mark, I must finish it.” Yeah, I’m bad… )

Okay enough, I must stop talking about them. Here is the recipe for you to enjoy! Mmmmmm, yum

INGREDIENTS:  (All ingredients are organic)  Makes about 20 doughnuts 

1 cup sorghum flour

1 cup potato starch

1/2 cup almond flour

1 cup coconut sugar

1 1/2 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon blend of nutmeg, allspice, cardamom

3 eggs

1/2 cup coconut oil (melted)

15 oz pumpkin (I get mine in a cardboard container instead of a can)

2 teaspoons vanilla extract

FOR GLAZE:

1 cup powdered sugar

2 tablespoon maple syrup

1/4 – 1/2 cup non dairy milk (I used coconut)

1/2 – 1 teaspoon cinnamon

DIRECTIONS: 

1) Preheat the oven to 350 degrees. Lightly oil a 6-doughnut pan. In a large mixing bowl, mix together all the dry ingredients. In a separate small bowl whisk together the wet ingredients. Add the wet pumpkin mixture into the dry mixture. Beat well for two minutes. The batter should be smooth and slightly sticky.

2) Put batter in the fridge for about 10 minutes. I find it makes it easier to spread. However this is optional. Spoon the batter into the doughnut mold, filling almost to the top – about 3/4 full. Smooth the tops.

3) Bake in the center of the oven for 15 minutes, until firm but slightly springy to the touch. When the doughnuts are cool enough to handle loosen the sides with a knife and remove them from the pan onto a cooling rack.

GLAZE:

1) Mix all the glaze ingredients until smooth. Try to add a little bit of your non dairy milk at a time until you reach your desired consistency. I liked mine slightly thick but thin enough to run off the whisk.

ASSEMBLY: 

1) Drop the bottom of your doughnut into the glaze, using a fork gently lift it out and place it top side down on the cooling rack. The bottom of the doughnuts will become your top, because they look the best. Let the glaze harden, then enjoy! Or like me, eat them when ever.