And hello again to you too! I have been a busy bee lately, unfortunately not doing what I love, but here I am. Up at 6am with a sad five year old, and the next thing I know I am piping my batter into the doughnut pan. Thanksgiving is upon us and who would I be if I didn’t take full advantage of my passion for pumpkin?!
I have been trying to make a great tasting doughnut that isn’t too unhealthy and that a glaze will set on. Pumpkin is very oily, which is why it can be a great substitute for oil! BUT, if you plan on baking the doughnuts, you need to make sure you use the right ratio of pumpkin to everything else 😉 Otherwise you will have one hell of a time trying to dust or ice your delicious breakfast (or anytime) treat!
For this recipe I baked my doughnuts and made sure to watch them very closely in the oven so they did not bake too long and end up dry and just plain old icky!
Here is what you will need…
1/2 C. Unsalted Butter, melted
3 Large Eggs
1 tsp. Vanilla Extract
1/2 C. Light Brown Sugar, packed
1/2 C. Granulated Sugar
1 1/2 C. Pumpkin puree
1 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Nutmeg
1/2 tsp. Salt
1 1/2 tsp. Baking Powder
1 3/4 C. All Purpose Flour
1 C. Powdered Sugar
1 tsp. Vanilla Extract
1 1/2 Tbsp. + 1/2 tsp. Milk
Here was my process…
Preheat oven to 350 degrees F, and grease doughnut pan(s).
In stand up mixer beat together melted butter ( slightly cooled ), eggs, and vanilla until well blended.
Add sugars, pumpkin, cinnamon, ginger, nutmeg and salt. Mix until combined well.
Remove bowl from stand up mixer and fold in baking powder and all-purpose flour. Do not over mix the dough.
Transfer dough from bowl into pastry bag. (If you do not have a pastry bag use a gallon size zip-lock bag and cut the corner off). Pipe the dough into the doughnut pan and smooth tops if necessary.
Bake at 350 degrees F for 15 – 17 minutes.
While doughnuts are baking prepare glaze. In a small bowl combine powdered sugar, vanilla and milk together and mix until very smooth. If you feel like the glaze is too thick add 1/4 tsp. of milk at a time until you reach the desired consistency.
Allow to cool for two minutes before transferring to a wire rack to cool completely.
Once cooled, glaze your little heart out! Take each doughnut and dip the top in the glaze. Allow the excess glaze to drip off before returning it to the rack.
These are a greatly delicious treat to enjoy with coffee or milk or with bacon! I am one proud mama today!
Hello bakers! Well, my world has been a little upside down, so I needed to take a minute and get used to things. Unfortunately, I am not a stress baker! I choose to read and cry and drink a little wine. I just can’t help it. But I am back with a brand new computer and some fun baking inspiration. I am loving muffins that can be cupcakes, and vice versa. I wanted a little bit of sweet in my muffin, but I also wanted a little less sweet in my cupcake. So, Cupins! I don’t really like that name and the other option was Muffcakes, and…. that just wasn’t working for me either… for obvious reasons!
As much as I love chocolate, it is just too hot for such a heavy treat. But fresh lemon is the very essence of summer. It is crisp, fresh, refreshing and genuinely tasty. Everything about a lemon makes me smile. The fact that you can put it in your water, or in your cookies or in your pasta sauce just makes me love it that much more. I made a simple lemon glaze to delicately drizzle over my muffins/ cupcakes, but they are great without.
So, what you will need…
1 3/4 C. All-Purpose Flour, sifted
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 Tbsp. Grated Lemon Zest
2 Large Eggs
1/2 C. Nonfat Milk
3/4 C. Granulated Sugar
6 Tbsp. Unsalted Butter, Softened
1/2 C. Fresh Lemon juice
1/2 C. Confectioners Sugar
Here was my process…
Preheat oven to 450 degrees F. and line a muffin pan with muffin liners. This recipe makes 12 regular size muffins.
In a medium-sized bowl, sift together flour, baking powder, baking soda, salt and add lemon zest. Set aside.
In another bowl whisk eggs until blended.
Add sugar, butter, and 1/4 C. Lemon juice to the egg mixture.
Slowly add the milk and stir with a wooden spoon until smooth.
Add the dry ingredients to the egg mixture and stir until just combined.
Spoon the batter equally into prepared muffin tins.
Bake at 400 degrees F. for 12 minutes. Let cool completely before glazing.
To make the glaze take the remaining lemon juice and the confectioners sugar and combine in a bowl, stirring until smooth. Drizzle glaze over each muffin. Let set, and enjoy!
This is a super delicious, and refreshing little treat. You can have it for breakfast with a cup of tea and some blueberry yogurt, or for dessert with a scoop of frozen yogurt. These also stand well on their own. Plus you don’t have to worry about feeling gross and full, just happy and satisfied.
This is my own take on the Pumpkin Muffin. I am not a fan of pumpkin pie because of its texture, but I love the flavor. This is a muffin that tastes like a spiced pumpkin pie, and the glaze adds a cupcake feel that is just plain fun! The glaze is optional of course, but my muffins are less sweet than usual so the glaze adds the perfect amount of sweetness.You can heat them up and enjoy with vanilla frozen yogurt for dessert, with a cup of coffee for breakfast, or just in the mid afternoon for a nice snack. No matter when and where they are always delicious.
Here was my process…
I like to roast my own sugar pumpkin to bake with. But a can of pumpkin can be so much easier! If you are roasting the pumpkin set the oven to 350 degrees. Split the pumpkin and scoop the “guts” out. (Roasting the seeds to put on the muffins is always great). Place split, seeded pumpkin cut side down on baking sheet, cover with foil and cook for 90 minutes.Remove pulp of pumpkin and then puree in a blender. You will need about 2 cups of pumpkin puree. If you are using a can, you will need one 15 ounce can of pumpkin puree.
Next I mixed the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and allspice and a pinch of salt. In a separate bowl I blended the pumpkin puree, eggs and veggie oil until well blended. Then mix the puree in with the dry mixture until a smooth batter forms.
Once mixed spoon into prepared muffin pans. I personally love to use parchment paper liners. They look great and it is more interesting than the regular cupcake liners.
Bake at 350 degrees for 18 minutes.
While they are in the oven you can start on your glaze. Its simple. Just take 1 cup of powdered sugar, 1 tablespoon vanilla extract and 1 teaspoon of cinnamon. Mix it until it is smooth and just like that, you have your glaze.
Once the muffins have mostly cooled, drizzle glaze over muffins. You don’t need much, and there is no right way to glaze these awesome little bites of heaven.
So, you will need…
1 small sugar pumpkin or 1 15 oz can of pumpkin puree
3 cups flour (I use half all-purpose and half whole wheat)