I doubt many of you have heard of Marty Mann, but millions have benefited from her actions. Marty Mann (as Sally Brown put it) ‘was a brilliant educator, visionary organizer, and an effective catalyst who grasped that public understanding and acceptance were essential prerequisites…” Marty Mann is known as the first lady of Alcoholics Anonymous, an organization and support group founded in 1935. Beyond being a member, Marty fought to help those around her (and beyond) who were struggling with alcoholism. What set Marty apart from other members and addiction activists was her delivery. Marty would interweave complex facts about the disease with stories about her experiences with alcoholism. She made the disease real, she was not judgmental, and she was approachable – not to mention well-versed on the topic. When Marty joined AA in 1939 there were 2,000 members. As of January 1, 2013 there are 1.3 million U.S. members (2013 data). Since Marty’s days illicit drug use has also skyrocketed – in 2012 it was estimated there were 12.9 illicit drug users in the U.S (Drugwarfacts.org). It is such a problem, among multiple populations, that the U.S. is dedicating millions of research dollars. As of 2005, the US Government had spent over $1.2 billion in drug and alcohol research. Over the past several years the portrait of an alcoholic or drug addict has evolved to include younger and younger populations (drugfreeworld.org) and mom next door (alcoholicsoccormom.com). Drug and alcohol abuse has entered the suburbs thought to be as a result of stress levels. When I think of AA/NA, two things pop into my brain:
- Fish are friends, not food
- The plate of donuts and coffee members munch on in the movie portrayal of AA/NA meetings.
Let’s redo the donut tray. Let’s have something seasonal, baked instead of fried and absolutely delicious.
These Pumpkin Donuts are it. Super easy and a big hit with donut lovers everywhere.
Baked Pumpkin Donuts
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 3 tablespoons egg substitute
- 298 grams granulated sugar
- 12 ounces pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 227 grams all-purpose flour
- 3 tablespoons cinnamon-sugar mix
- Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
- Cool completely, and wrap airtight; store at room temperature for several days.