Baking is very popular among students and teachers.

“I really like baking, it’s a very relaxing hobby for me,” said Alexandra Norris, sophomore. “I ‘ve helped my grandma make donuts multiple times. It’s always a lot of fun.”

As we are now in the peak of the fall season, changes can cause anxiety in people. Baking relieves stress and boredom. “The rhythm that comes with kneading, mixing, measuring, shaping, and decorating is a healthy way to relieve your stress,” said Little Rae’s Bakery.

“Baking is one of the best ways to destress. Decorating is probably my favorite step; it’s so much fun.” said Noel Word, junior.

Ingredients 

• 2 cups all-purpose flour

• 2 teaspoons pumpkin pie spice 

• 2 teaspoons baking powder 

• 1 teaspoon kosher salt 

• One 15-ounce can pumpkin puree 

• 1 1/2 cups sugar

• 1/3 cup vegetable oil 

• 4 tablespoons (1/2 stick) unsalted butter, melted 

• 1 teaspoon vanilla extract 

• 3 large eggs 

Toppings 

• 3/4 cup sugar

• 2 teaspoons ground cinnamon 

• 3 tablespoons unsalted butter, melted 

   

Baking Instructions 

1. Preheat the oven to 350 degrees F
2. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl
3. Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth
4. Add the flour mixture to the pumpkin mixture and beat until just combined
5. Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger
6. Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack
7. Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature