The best Father's Day gift my husband ever received was a Babycakes mini-doughnut maker. A gift for the whole family! And whenever my nieces and nephews (there are twenty-eight grandkids on my side of the family, with one on the way as of this post) come for a visit, they beg Aunt Becca to get out the doughnut maker. It's all you need to be the most popular aunt in town!
I've discovered that you can pretty much use any muffin recipe for the doughnut-maker--but some are more delectable than others. Pumpkin doughnuts are my favorite so far. (In fact, I'm going to try to post nothing but pumpkin recipes this month. Because there's no better flavor in October and November, as far as I'm concerned).
This recipe makes about 36 mini pumpkin doughnuts, and they are delightful with a cinnamon-sugar topping, but I'm betting they might be even better with cream cheese frosting . . . which I will try next time I whip up a batch. One-and-a-half cups of pumpkin puree is the whole can (the regular-sized can, not the giant Thanksgiving one), so that makes it easy to make these in a hurry.
|It only takes about four minutes to cook these sweet babies!|
|Miss Mollie, my favorite helper!|
|Welcome, October! Don't mind if I do . . .|