Made this recipe this past weekend. I don't have doughnut pans so I used my mini-loaf pans instead... I love any reason to use those pans, but this was fantastic! The recipe posted here will fill three of the pans three quarters full. I topped the loafs with a topping made of two tablespoons granulated sugar combined with three quarters teaspoon of pumpkin pie spice. Loafs took 45 minutes to bake and were a huge hit! Thanks KAF for a great versatile fall pumpkin recipe! And thanks for sharing your pan choice here - we all learn from one another's experiences, and now I know I can turn this into a quick bread! PJH

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