Pumpkin Cake Doughnuts
My hope was to recreate donuts like those made with King Arther Flour's baked pumpkin spice doughnut mix, which were really good. It went wrong. I adapted a recipe by King Arthur Flour, halved the recipe, replaced sugar with coconut sugar. They were supposed to be "With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day." My result was, yes moist, but dense, gooey, and not so flavorful. Coconut sugar could have been a part of troubles but not caused all of them, I believe. The donuts were still edible. I coated one with cinnamon sugar and the other with boiled apple cider glaze. Cinnamon sugar got a vote from J. If we recognized they were really not donuts but something else, the something wasn't too terrible. I am trying to be positive.
