I read many a pumpkin donut recipe last week before I realized that I have neither a pumpkin shaped baking pan, nor the ability to fry things. I don’t know why, but frying is not in my repertoire. Actually, I do know – its because I grew up during the “fat is bad” years and I have a tendency to burn myself. I leave the frying to Dave. I do have a cake pop maker though, so I started looking for pumpkin cake pops. I used this recipe from the cake pop maker website. They were even better the next day, which is something I love in a breakfast recipe.
The best part was that I made these at the same time as my famous pumpkin cake, which I was taking to the teachers for their conference meal. So I used all the same ingredients and managed to use a whole can of pumpkin since both recipes called for less than a can. Multi-tasking!
I served these with scrambled eggs. Everyone loved them, and I was happy because Luke likes to talk about how he doesn’t like pumpkin.
How do you like my new mug? I bought it as a present to myself after 1 year of Fancy Breakfast Fridays. I am still working on the year in review, but as Dave said, “there were enough duds that you don’t need to do 52 FBFs exactly a year later.”