Although this was my first time making them, I’m beginning to think that these warm and spicy pumpkin doughnuts are going to become a fall tradition around here. Filled with cinnamon, ginger, nutmeg, cloves, and even a hint of cardamom, these doughnuts will warm your soul on a crisp autumn morning.
Have you ever made doughnuts from scratch? The closest I had ever come to making doughnuts was back in my college days when I learned how to make faux doughnuts (fauxnuts?) by poking holes in refrigerated biscuit dough rounds and frying them up in a skillet. They were pretty good if you dipped them in sugar and ate them warm, but not quite the real thing. Ok, not even close.
I have memories of the real thing, though. You see, my mom made homemade doughnuts for us once. They were yeast-raised doughnuts, the kind which are lightly glazed or sugar-crusted on the outside, but only slightly sweet and impossibly soft and fluffy on the inside. Though I was small, and the recollection is a bit fuzzy, I know in my heart that they were the best doughnuts I’ve ever tasted. While the “hot now” sign at Krispy-Kreme may make your heart flutter, I’m telling you that nothing compares to a doughnut fried up in your own kitchen. My mom only made doughnuts once that I can recall, but that one memory fills me with so much warmth, I know that I have to make doughnuts from scratch one day for my own children. Yes, food memories are powerful. Continue reading →