While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Pumpkin and cranberry really say holiday in these moist, spiced-filled doughnuts. They are so good…try not to eat them all in one sitting. —Carolyn Cope, Allston, Maryland
Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.
A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, especially good toasted regular or under the broiler with a little cheddar sprinkled over.
