The wind this week took the rest of the leaves off our big tree and the rooftops this morning were white with frost. Gone are the days of cardigans, and ballet flats, and late evenings. Winter is here.

Jimmy and I braved our hallway closet this week, pulled out our winter coats, and played a game I like to call: revisiting last winter through pocket contents. Our findings this year included:

4 tubes of chapstick

1 yellow sticker with the word "alcohol" printed in black

1 Trader Joe's receipt for a $3.99 bottle of wine

1 crumpled napkin with a stick-figure drawing of me and Jimmy

1 sticky note that simply reads "nice parking moron"

I'm not sure what this says about our winter last year other than it was probably cold, we drank a lot of cheap booze, and if you decided to have parked poorly near our car we, at one point, might have considered leaving you a note.

pumpkin spiced donuts

If you don't have a mini donut pan, have no fear. These bake up quite nicely as muffins too, just leave them in the oven for a little longer.

for the donuts:

1 3/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon pumpkin pie spice

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

for coating:

1/2 cup butter, melted

2/3 cup sugar

1-2 tablespoons cinnamon (or more depending on cinnamon love level)

Preheat oven to 350 F. Butter a mini donut pan (or muffin pan if you decide to go that route) and set aside.

In a bowl, whisk together the flour, baking powder, salt, and spices and set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or in just another bowl) whisk together the oil, brown sugar, egg, vanilla, pumpkin, and milk until well combined. Slowly add the flour mixture and stir until just combined, taking care to not over-mix.

Using a pastry bag or plastic bag, fill each donut cup with the batter. The cups should be fairly full but not overflowing. Bake for 10 minutes or until the donuts spring back when pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.

While donuts are cooling, melt butter and combine sugar and cinnamon. Dip desired number of donuts in melted butter, then coat in cinnamon-sugar mixture. Serve immediately.

Donuts can keep in an airtight container for a day or so. Don't coat with the topping until ready to serve.

Adapted slightly from this recipe here