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 ūüėČ 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!

Dusted Pumpkin Cake Doughnuts

Hello! It has been far too long and I miss this greatly! I have not given up baking at all. SO….many life changes since I left, I am now living¬†on¬†beautiful Bainbridge Island in Washington, I have fallen¬†deeply in love with my best friend and we are living a very happy life.¬†It is about time!¬†September in Washington is a little on the cool side and my favorite season, the Holliday Season, is upon us yet again! I have so many ideas and so much time to perfect them! Today, I present you with Pumpkin Cake Doughnuts! Baked not fried, and so delicious! Even kids like them… well the food adventurous ones at least.

This doughnut is as moist as a cake and the cinnamon sugar-coating makes for the perfect combination of textures! The actual doughnut is moist without being dense, and let me tell you, eighteen doughnuts seem to vanish quite quickly around here. I’m not sure if it is my guy or the five-year old, haha, lets just blame them. ūüėČ What can I say, they are hard not to eat!

20130916_171332_resized_2

Here is what you will need…

Doughnuts

  • 1/2 C. Vegetable Oil
  • 3 large Eggs
  • 1 1/2 C. Pumpkin Puree, I like to roast my own pumpkin…. but feel free to use canned pumpkin!
  • 1 1/2 C. Granulated Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 2 C. All Purpose flour + 1 Tbsp…. tricky I know!


Coating
1/2 C. Sugar
2 tsp. Cinnamon

Here was my process…

    1. Preheat oven to 350 degrees F and grease doughnut pan.
    2. Take a large mixing bowl with the pumpkin puree and beat eggs in one at a time until smooth. You know how I love my wooden spoons, so for this recipe I used none other than my trusty wooden spoon!
    3. Then add sugar, salt, cinnamon and nutmeg until everything is incorporated.
    4. In a separate bowl sift flour and once sifted add baking powder. ( *Make sure to add 1 Tbsp. of Flour to the 2 C.)
    5. Slowly combine the dry ingredients with the pumpkin mixture and mix until sooth, it really shouldn’t take that long.
    6. Once combined, spoon (with a regular kitchen spoon) batter into prepared doughnut pan.
    7. Bake for 15 minutes, let cool slightly on a cooling rack before coating.
    8. Once doughnuts have cooled take each doughnut and dip face down into sugar and cinnamon. It is best to place a cookie sheet under the cooling rack to catch the excess coating that falls from the doughnuts. If it is humid this might be difficult!

 

20130916_171322_resized_1

Enjoy with friends at the park, or at home with the family…. or sneak them with your afternoon coffee for a little extra pick-me-up!

Happy Baking!

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!

Pumpkin Pie Spice Muffins with Cinnamon-Vanilla Glaze

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.

Image

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)
  • 1 1/2 cups white and brown sugar mixture
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 eggs
    • Cinnamon Glaze:
    • 1 cup confectioners’ sugar
    • 1 tsp ground cinnamon
    • 1 Tbsp vanilla extract
    • 1 Tbsp milk¬†

Happy Baking!