prep time: 35 minutes (& 3 hours to chill)
cook time: 3 minutes a batch
cleanup time: 10 minutes
time spent procrastibaking: 4 hours-ish.
hey there, procrastibakers. happy february!
today in massachusetts, we’re experiencing yet another major snowstorm (along with most of the rest of america– yay snowmageddon!), which i, for one, appreciate. snowstorms are a wonderful opportunity to stay home and snuggle up, throw on some comfy sweats, and put on some old favorite movies (ahhh, kelly clarkson!).
okay, correction: unemployed snowdays are fun. the soul-crushing inability to acquire gainful employment stings a little less as the snow begins to fall and covers everything in clean white purity. you’re not home alone today, because the rest of the world is snowed in with you. and if you can manage to send in a few job applications while the world is snowy and sleepy, well, you’re ahead of the game, aren’t you?
since i still haven’t heard back from mcdonalds about being their next fry technician (thank you, higher education), i think some pre-job training might edge me ahead of the throngs of competition. and so, i present to you the snowday treat: pumpkin doughnuts. fried to a golden perfection, dipped in spicy sugar– they may not be baked, but they’re helping me avoid the 8+ inches of snow in the driveway, and that’s procrastibaking enough for me. let’s go!
- large mixing bowl
- large frying pan
- vegetable oil (for frying)
- 2 tablespoons of butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 tablespoon nutmeg
- 1/2 cup canned pumpkin
- 1/3 cup coconut milk (you can use almond milk or skim or whole or whatever you’ve got)
- 1 egg, 1 extra egg yolk
- 1 tablespoon almond extract
- 2 cups all-purpose flour
tada! little homemade doughnuts!
recipe adapted from better homes & gardens special interest publication “christmas baking” – 2010