'Tis the season to enjoy pumpkin in its many forms. There's cake, bread, cookies, and pie, of course. But don't count doughnuts out as a worthy pumpkin vector.
I first had pumpkin doughnuts (and their squash counterparts) in Maine, a fitting spot considering the state claims itself to be the birthplace of the doughnut. Legend has it that Maine sea captain Hanson Gregory put the hole in the doughnut so to speak. Variations on the story abound, but my favorite version has Captain Gregory impaling the fried pieces of dough on his ship's steering wheel for easier snack access.
After making some fantastic Potato Doughnuts for the column last year, I couldn't help but wonder if the same sort of recipe would work with mashed pumpkin in place of mashed potato. Does it work? Yes, oh, yes. This recipe makes an incredibly moist cake doughnut that's ideal for the season (or as long as you have canned pumpkin on hand). These doughnuts make a terrific fall breakfast (or if you want to go totally crazy you can make them into a pie).
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About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.