Pumpkin Spice Doughnuts

The squirrels have been MIA all summer on the decks, but this week they are back in full force knocking on the door asking when I'm going to put their feeder out! The hummingbirds are fewer and fewer these days, we've had a few nights in the 40's already.

It's a good time to put out some fall color. Mums can take the frosty mornings and the best thing is once you plant them they return year after year!

via Pinterest

Mother Nature does a great job of decorating for us, all we need to do is add the pumpkins on the porch! But the best part of Autumn is the pumpkin pie, hot chocolate, candy corn and pulling out our sweaters and jeans and scarves! It's hard to explain that to someone from Florida! 

Last week's rain was so nice, we got an inch and a half here on Granny Mountain. Over the winter and spring we'll play catch up from this summer's drought. It's amazing how fast the trees and grass respond to the smallest amount of rain. This is the perfect time to get out and work in your yard and garden, the cool mornings feel great! I love the smell of leaves, it's hard to reproduce that in a spray or  a candle... 

I'm sorry Glade ;-)

But if you want to have that spicy, sweet fragrance in your home~ here are 3 simple recipes for simmering on the stove. An old-fashioned way to celebrate fall, start by saving your orange and apple peels. Just freeze them and you are set for any of the following recipes! 

Recipe #1:Cinnamon sticks, Apple peels, Orange rinds, Whole cloves

Recipe #2:5 bay leaves, 1 tablespoon whole cloves, 2 sticks cinnamon

Recipe #3 A few drops vanilla, Orange peels

Bring a small saucepan of water to a boil, add the ingredients and boil for a couple of minutes. Turn down to a simmer and add water as needed.

Don't forget to pick up some apple cider to go along with your pumpkin doughnuts... you are going to bake some of these, aren't you? Just in case, here's the recipe...

Pumpkin Spice Doughnuts PRINT RECIPE
adapted from Bon Appetit Magazine October 2004

Doughnuts:
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ easpoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
½ c buttermilk
1 cup canned pumpkin puree
Canola oil (for deep-frying)
Spiced Sugar:
1 c sugar
4 tsp cinnamon
3 tsp nutmeg

1.Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill for at least 3 hours, or overnight.
2.Combine the ingredients for the spiced sugar in a medium bowl. Set aside.
3.Sprinkle 2 rimmed baking sheets lightly with flour. Press out ½ of dough on a well floured surface to 1/2- to 2/3-inch thickness. Using a round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
4.Using a small round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
5.Line a few wire racks with paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 370°F to 380°F. Fry doughnut holes in batches until golden brown, turning once about 1-2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts in batches, keeping enough space for the doughnuts to move around, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. While the doughnuts are still slightly warm, toss them in the spiced sugar. Let cool before serving.