This month I was visiting an old friend – Lisa from Sweet as Sugar Cookies. Last time her and I crossed recipe paths, I discovered one of my new favorite quick breads – Meyer Lemon Cranberry Bread so when I received my assignment, I decided to dive into the pumpkin archives and finally play with her recipe for Pumpkin Chai Donut Muffins. I decided to play with it and do my own spin on it and, when I went to pull out the ingredients for her top secret chai blend, I learned that my spice cabinet was fresh out of white pepper AND ground ginger. Can I say how miffed I was? Well, after thinking for a hot minute, I knew Lisa would not mind if I pinky swore to try it again with the chai blend next time I make these. However, for this go-round, it was going to have to be my tried and true pumpkin pie spice to the rescue. Also – one other oops – I accidentally added an extra egg so to counter, I added an additional 1/3 cup of flour but it still turned out moist and delicious. However, I made sure that the recipe reflected the true ratio – no need to follow in my clumsy footsteps.
I baked these lovelies in my not used enough donut pans (and, for any extra batter, they were regulated to muffin pans) and decided to do a pumpkin spice glaze to finish. Forget the big chain doughnuts – these quick and easy Pumpkin Spice Donuts are so much better.
On to the recipe:
Gather the ingredients
I love these donut pans – we’ll just call these rustic, okay?
Making the glaze
Letting them cool for a spell
Now – all I need is a steaming hot coffee to go with
[mpprecipe-recipe:307]
