Pumpkin Cinnamon Apple Donuts

The beautiful fall flavors of pumpkin, cinnamon, and apples coming together into a wonderful cake doughnut perfect for the season! 

Alright, I've been getting far too behind at life. But when you think about it, how could I not? The last month...actually just the last two weeks. I mean, how on earth could I not get behind when our office manager gets fired in a big way, me and the boyfriend call it quits, our office had a board meeting....in which we had to smooth over all the byproducts of the office manager's mess, I catered a wedding, and then a breakfast, and went out of town for three days, and to top it all off my car is in the shop. Life. Is. Awesome. 

Actually life really is good. I can't complain. I mean, let's just look at that list the other way: I have a job, I have been loved, I have a semi-successful blogging life, I get to travel, I have good food and I have a car. Honestly, that pretty well puts me about the top of the ladder as far as I can see. I have a nice little life, even if it is a bit full. 

I have been promising wedding catering posts. I have been promising posts about my recent trip (and that is going to be one AMAZING post!). I have two other posts that I still haven't gotten to, but since every one of those sentences started with "I have" I'm just going to go ahead and say it means I have a lot to be thankful for! 

These little doughnuts are coming from the breakfast I did last week. They are chock full of yummy apples, and pumpkin and cinnamon and nutmeg, or in other words, chock full of YUM! I took a large parcel of them with us on the road trip. It was so hard not to eat them all in one sitting! I hope you like them too! 

Pumpkin Apple Cinnamon Cake Donuts

1-1/4 cups all-purpose flour
1 cup white sugar
½ teaspoon Vietnamese cinnamon
½ teaspoon freshly ground nutmeg
½ teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 eggs, lightly beaten
1/2 cup canned pumpkin puree
1/4 cup vegetable oil
1 cup peeled, cored and chopped apple

1 cup powdered sugar
2 teaspoons Vietnamese cinnamon
apple cider or water

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 doughnut molds.

In a large bowl, sift together flour, sugar, cinnamon, nutmeg, ginger, baking soda and salt. In a separate bowl, mix together egg, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into doughnut molds filling roughly half full.

Bake for roughly ten minutes, or until a toothpick inserted comes out clean. Allow to cool, and decorate accordingly.

To make the apple cinnamon glaze mix powdered sugar and cinnamon together in a bowl. Add cider or water until you reach the desired consistency. Dip each doughnut in and allow glaze to set.