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!

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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!

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Sweet and Spicy Cornbread

It is just starting to get a little bit warm around here, and so I have been cooking with fresh ingredients and loving every minute of it. I wanted to make some spicy spring chili with cornbread, but it just felt to boring! I love Cornbread and all, but geeze… it is really just a dull, dull bread. That can get very dry and tasteless if done wrong! Of course I am just not one of those people 😉

For Easter, the Easter Bunny (aka my mom!!!, yes, still…) brought me a guacamole basket filled with avocados, limes, tomatillos, Habanero peppers, chili peppers and jalapenos! We could only put so much in the guac, and then I made chicken tacos with some of them… they are damn spicy! So, I figured, why not Pump Up the Volume ( yes, I just went there) and pull a Christian Slater on this cornbread!

Sweet with honey (and love) and spicy with chilis! That would definitely be something to write about.

So, you will need…

  • 1 1/4 C. All-Purpose flour
  • 3/4 C.  Corn Meal
  • 1/4 C. sugar
  • 2 tsp Baking Powder
  • 1 tsp salt
  • 1 C. Milk
  • 1/4 C. Canola Oil
  • 2 Egg Whites, beaten (NOT WHOLE EGGS)
  • 2 fresh jalapenos diced
  • honey to drizzle over uncooked cornbread before baking, hence the sweet and spicy… just saying!

Here was my process…

  1. Preheat the oven to 400 degrees F and grease preferred method of baking pan, dish, skillet, etc.
  2. In a  large bowl combine flour, corn meal, sugar, baking powder and salt. Mix lightly, just until everything is combined.
  3. Add Milk, Canola Oil and beaten egg whites. Mix well.
  4. Add jalapeno, diced, chopped however you like them!
  5. Spoon batter into prepared baking pan.
  6. Drizzle honey over each piece. The honey will sink into the cornbread and create a delicious crust.
  7. Bake for 20-22 minutes!

 

These are best served fresh, and don’t be afraid to add a bit more spice!

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.

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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!