Pumpkin Spice Doughnuts

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!

pd

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

Vanilla Glaze:

  • 1 C. Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1 1/2 Tbsp. + 1/2 tsp.  Milk

Here was my process…

  1. Preheat oven to 350 degrees F, and grease doughnut pan(s).
  2. In stand up mixer beat together melted butter ( slightly cooled ), eggs, and vanilla until well blended.
  3. Add sugars, pumpkin, cinnamon, ginger, nutmeg and salt. Mix until combined well.
  4. Remove bowl from stand up mixer and fold in baking powder and all-purpose flour. Do not over mix the dough.
  5. 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.
  6. Bake at 350 degrees F for 15 – 17 minutes.
  7. 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.
  8. Allow to cool for two minutes before transferring to a wire rack to cool completely.
  9. 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!

Please enjoy, and as always…..

Happy Baking!

Advertisements

Pumpkin Spice Cookies

Hello my little  bakers! So, I was trying to come up with a “healthy” version of a pumpkin cookies, and as it turns out, a “healthy” pumpkin cookie is a muffin! SO, back to test kitchen with some delicious Pumpkin Spice cookies! You need butter to make these cookies the way I want them! Believe me, these cookies melt in your mouth, and it is so worth it to run that extra mile once you taste these! I’m going to run five today!

Anyway, these cookies have all the taste of a spiced pumpkin pie, but with a light and airy body. They literally melt away as you take a bite! They are easily made into cookie sandwiches, and they taste amazing both ways. If you want a crisper cookie try cooking them for 20 minutes or so, checking the bottoms after 15 minutes to make sure they don’t burn.

So, you will need…

  • 2 C. Butter, softened
  • 2 C. Sugar
  • 2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 2 eggs
  • 2 tsp. Vanilla
  • 15 oz. Pumpkin puree
  • 4 C. All Purpose flour

Frosting

  • 1/2 C. Butter
  • 1/2 C. Brown Sugar
  • 1/4 C. Milk
  • 1 tsp Vanilla
  • 2 1/4 C. Powdered Sugar
  • 3 Tbs. Heavy Cream
  • 1 tsp cinnamon

Here was my process…

  1. Set the oven to 350 Degrees F.
  2. Beat butter in a large bowl for 30 to 45 seconds until fluffy.
  3. Add sugar, baking soda, baking, powder, salt, cinnamon and nutmeg and mix well. (You can use a hand blender, a stand up mixer or a good old-fashioned wooden spoon.)
  4. Add eggs and vanilla and beat until combined.
  5. Add pumpkin, mix until well combined.
  6. Add flour gradually and use a wooden spoon to mix the flour in until well combined.
  7. On a parchment lined baking sheet, use a pastry bag to pipe out cookie onto sheet. They should be about 1 1/2 inches wide and 2 inches apart so they don’t spread out into one another.

 

  1. For the Frosting, in a saucepan heat up the butter and brown sugar until smooth and melted.
  2. Stir in milk and vanilla.
  3. Beat in powdered sugar  and cinnamon until smooth.
  4. Add  Heavy Cream to cut the sweetness
  5. Let cookies cool completely before attempting to frost them, unless you want to try one immediately!

If these cookies don’t put a smile on your face, you might just be dead! Please try and enjoy!

Happy Baking!