Enjoy hot, fresh Glazed Pumpkin Donuts at home with this simple baked recipe!

So, pumpkin.

Are we ready for pumpkin yet?

Some of you aren’t. I know this because people post pumpkin recipes on Facebook and then there are haters who leave all the comments like, “IT’S STILL SUMMER!!” or “HALLOWEEN ISN’T FOR TWO MONTHS!!” all passionate and super offended.

It’s always weird to me the things that people decide to be passionate about. Like hating pumpkin recipes on Facebook if it’s too early. That’s such a random passion, isn’t it? Like, the people who do that who are single, I kind of wonder if while filling out a Match.com profile, under the Dislikes column they write, “People sharing Pumpkin recipes on Facebook when it’s technically still Summer”.

Because honestly, it would be super awkward if your date showed up and wanted to get Pumpkin Spice Lattes and it was only September. I wonder if that would be a deal breaker. Or maybe if he was super hot, you’d be willing to overlook it?

I say life is too short. Let it go. Let there be pumpkin in the Summer. There are worse things in life. Like spiders and paper cuts and the cotton in the top of medicine bottles. THOSE are really worth your hatred.

In the world of baking, there are certain things I try to avoid, namely working with yeast and deep frying. So if you share my baking phobias, and you are looking at these donuts thinking, “no way,” I am here to tell you YES WAY.

These Glazed Pumpkin Donuts are BAKED, friends! And better yet, they bake up super quickly, so no waiting around for infinity for breakfast. I don’t know about you, but I hate breakfast recipes that require hours of rising and baking and rolling. Good grief, no one wants to wake up and wait three hours to eat. Except maybe aliens, but I don’t think they eat food. At least, not from what I’ve seen on TV.

You’ll need THIS handy dandy donut pan for this recipe. I know that some of you are all, “Ugh, the last thing I need is another pan taking up room in my cabinet,” but you’re in luck! This pan isn’t the last thing you need, but the first thing you need, so there you go.

Also, it’s small and compact. You won’t even notice it hanging around!

These Glazed Pumpkin Donuts are every bit as amazing as they look. Lazy Saturday breakfast, perhaps?

These are the perfect Fall (or late Summer) breakfast! Enjoy!!

So, I know that most of you are probably caramel apple people.

But I mentioned during Caramel Apple Week that I am more of a Candy Apple person, but I’d never made them myself, which is sort of a shame but honestly I’m fearful of recipes requiring a thermometer.

Involving thermometers just seems kind of sciencey, which everyone knows I am allergic to, along with sweat, nature, the color orange, and television shows that are supposed to teach me stuff.

Anyways — I decided to get over the whole thermometer thing and give Candy Apples a try.  I love them, but refuse to go to the Fair (I’m also allergic to livestock and carnies), so I really needed to get a handle on the situation.

What can be better than Candy Apples whenever you want?

Most of the recipes I found online involved melting Jolly Ranchers or Red Hots, which wasn’t what I was looking for.  After combining a few recipes and adding a few changes of my own (and burning my hand with melted candy….not a good thing), I came up with a perfect and fool proof recipe.

And by fool proof, I mean that not only can you not mess these up, but you should not permit fools to eat them.

That would just be a shameful waste.

Here’s a cute little video I made to show you just how easy they are! You can do it!!

[donotprint]You can purchase Candy Apple Sticks HERE

You can purchase Cinnamon Oil HERE

You can purchase a candy thermometer HERE

The coating on these is perfect — not too thick or hard to bite into, with just the right amount of cinnamon.

I hope you love them!!

Enjoy and have a happy Monday!![/donotprint]