I’ve been searching for quite some time for the perfect pumpkin donut. Last Fall I was determined to find it…I didn’t.
This Fall (it’s really not feeling like it) I said, “Enough is enough.” I mean, no one enjoys a muffin better than me! I love my donut baking pans. But, honestly, baked donuts are really muffins baked in the shape of a donut.
Oh! I’ll eat them, and I’ll enjoy them! But, I’ve eaten enough donuts in my life to know a real donut when I find it!
Well, I found it. I didn’t create the recipe, but I am so glad that I found the recipe. Most of the pumpkin donut recipes I have tried were a little too cakey and a little too dense. Not this one!
The Baker Chick shares her Pumpkin Sour Cream Donuts and, oh, my! They are delicious!
The only change I made was to put a little orange food coloring in my glaze. I also warmed my glaze before dipping my donuts.
I had to do this, because it brings some very good memories to mind when I see that beautiful orange-colored glaze.
My children went to Hyles-Anderson College in northwest Indiana and I would love to visit them in the Fall. One of our favorite stops was the County Line Orchard!
County Line is famous for their Apple Cinnamon and their Pumpkin Donuts. If you are ever in the vicinity of Hobart, Indiana – stop by! And, you better bring me some donuts!
The Baker Chick really gives us a great recipe and one that is user friendly even for someone that has not made donuts before. Chilling the dough makes the rolling and cutting out so much easier!
It takes just about a minute for each side to get cooked to perfection. My donut holes took just a little longer, but not too much.
I think the next time, and there will be a next time, I will make mine just a little thicker. Other than that, this is a donut that will not be limited to any season!
Go to The Baker Chick and fry up some donuts now! Don’t wait! I promise they are worth it!