Anya Levykh, aka Food Girl Friday, did a round up of all things' spring eating for Eat Magazine, including the Italian Doughnuts now on the menu at JOEY Restaraunts. Read more here.

JOEY Restaurants' Executive Chef Chris Mills was recently on Urban Rush making pumpkin spice doughnuts and the new Triple Threat specialty coffee. You can watch the full clip here.

And if you are interested in making them at home. Here is the recipe:

Wet Ingredients

1 cup Pumpkin puree

½ cup Buttermilk

1/3 cup Sugar

2 each Eggs

¼ cup Brown sugar

¼ cup Butter, melted

Dry Ingredients

1 ½ cups Flour, all purpose

1 tbs. Baking powder

1 tbs Pumpkin spice (4 cin. 4 clove, 2 all, 2 nut meg)

1 tsp. Salt

½ t Baking soda

Method:

Combine wet ingredients in a stainless steel bowl

Sift dry ingredients.

Add wet to the dry ingredients and mixing as little as possible. Until there are no lumps.

Refrigerate for up to 12 hours.

To fry – use a home deep fryer or prepare a stove top pot of oil heated to 350F using a deep-fry or candy thermometer to measure the temperature. Gently drop marble size pieces of the dough into the fryer being careful not to splash hot oil. The doughnuts take about 2½ minutes. You can turn them using a slotted spoon or chopsticks. Once cooked transfer them to a paper towel lined plate or tray to drain. Verify that the center of dough is cooked through and adjust timing accordingly.

Once the doughnuts have a chance to cool – toss them in the cinnamon sugar to coat and serve with a coffee cup of the dulce de leche, Enjoy!

Cinnamon Sugar

1 cup Sugar

1 tbs. Cinnamon, ground

Combine the ingredients and reserve for the doughnuts.

Coffee Dulce de Leche

1½ cups Cream

¾ cup Brown sugar

¼ cup Butter

¼ t Vanilla Extract

4 g Instant coffee, mixed with just enough water to dissolve

Method:

Reduce cream, brown sugar and butter in a heavy bottomed saucepan by 1/3rd.

Allow the sauce to cool then add the vanilla and instant coffee

Reserve until the doughnuts are done.