Trick or Treat Yo’Selfto these PUMPKIN SPICE DOUGHNUTS today! I was inspired after seeing @wolfiesmom’ drool worthy post the other day and it got me thinking. The next question may seem random at first but keep reading and you’ll quickly understand.

If I could grant you one cullinary wish what would it be? Mine would be to cook along side Valerie Bertinelli as we make her famous love cake while piling up a 10 layer lasagna and sipping on a glass of Bertinelli Estate wine. Not that I’ve given this much thought ;) What would your Cullinary wish be? OH.MY.GOURD! Don’t be shy, I know you have one. I had to get one last pun in. Okay, I’m done - full recipe below :)

Pumpkin Spice Doughnuts

Serving: 12 Doughnuts

INGREDIENTS

Pumpkin Spice Doughnut batter:

2 cups all-purpose flour
1/2 cup dark brown sugar
1 1/2 teaspoons baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup pumpkin puree
2 large eggs
1/4 cup 2% milk
1/4 cup unsalted butter, melted and cooled

Sugar – Pumpkin Spice Coating:

1 cup sugar
1 teaspoon pumpkin spice
In a separate bowl: 1/4 stick unsalted butter

INSTRUCTIONS

Preheat oven to 325 degrees F.
Spray a doughnut pan with cooking spray.
In a large bowl, add flour, brown sugar, baking powder, pumpkin spice, salt and baking soda and stir to combine.
Add the pumpkin puree, eggs, milk, and unsalted butter. Stir to combine; do not over mix. Scoop the batter into a large zip lock bag and cut the corner squeeze and fill each doughnut mold with batter and bake 8-11 minutes.
To make Sugar – Pumpkin Spice Coating:In a small mixing bowl, add sugar and pumpkin spice until combined. Melt butter in the microwave and using a pastry brush, brush cooled donuts with butter and toss in the sugar - pumpkin spice mixture until coated.
These Pumpkin Spice donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.