It still remains to be seen if I’m ever going to make doughnuts.  I put off making them for years in our last house because I couldn’t take the lingering scent of oil in the house for days.  I figured I would wait until we moved in here because we now have a vent that actually vents outside the house.  Well, into the garage for now, but it’s a start.  (It’s on the “99% complete” list.)  But we’ve been here for almost 8 months and still no doughnuts.  It’s kind of sad because I really crave them sometimes and basically refuse to buy them because I know I could just make them myself.

These cinnamon sugar pumpkin muffins are kind of a compromise.  The recipe is actually for baked pumpkin doughnuts and if you have a doughnut pan, have at it – I don’t.  So I made them in mini muffin pans with the anxious hope that they would turn out like little poppable baked doughnuts.  They were really more like muffins.  And not that there’s anything wrong with that [insert brushing-away-the-guilt Jerry Seinfeld voice here] because they actually were the best baked goodie I’ve made in a while…heck, they’re dipped in cinnamon sugar when they are still warm from the oven, but I digress.  The pumpkin flavor here isn’t overwhelming or cloying like it can be in some recipes and served with some hot coffee, they are pretty much the best October breakfast or afternoon snack ever.  The doughnuts will come, I’m sure of it, but for now I have these muffins.