Pumpkin Spice Baked Doughnuts

My daughter Lindsay is visiting and we have been taste testing all things pumpkin spice. Have you noticed all the products in the stores? Pumpkin Spice Cheerios, Pumpkin Spice Lindor Truffles, Pumpkin Spice Kisses, Pumpkin Spice Ghirardelli Squares, Pumpkin Spice Oreos, Pumpkin Spice Oatmeal, Pumpkin Spice Life Cereal, Pumpkin Spice Jell-O Pudding, Pumpkin Spice Granola Bars. No, we did not eat all of that. Lindsay did make Pumpkin Spice Baked Doughnuts, and we did eat them, yummy!

Pumpkin Spice Baked Doughnuts.jpg

Pumpkin Spice Doughnut Batter:
1 box yellow cake mix
2 tsp cinnamon
1/8 tsp clove
1/8 tsp allspice
1/8 tsp nutmeg
1 cup pumpkin puree
2 eggs
3 Tbl melted butter

Preheat oven to 350°. In large bowl, combine cake mix, cinnamon, clove, allspice, and nutmeg. Add pumpkin, eggs and melted butter; mix until well combined. Set aside, make streusel.

Streusel:
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbl melted butter

In separate bowl, stir together brown sugar, flour, cinnamon, nutmeg, and melted butter.
Spoon batter into doughnut baking pan, filling each ring halfway. Sprinkle streusel over batter in each doughnut ring. Bake for 10 minutes.

 

More Pumpkin Goodness:

Pumpkin Oatmeal Cookie Crust Pie 2

Pumpkin Pie Cupcakes 1

 

 

 

 

 

Pumpkin Milk Chocolate Blondies

Pumpkin Coffee Cake

Pumpkin Cupcakes with Chocolate Buttercream

Pumpkin Pie Granola

Pumpkin Pie Cake

Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Chocolate Swirl Pumpkin Pie

Pumpkin Sweet Rolls

Pumpkin Pie Cake

Apple Pumpkin Pecan Cake

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Harvest Apple Pie

Here’s another pie! Can you ever have enough pie? I think not. This one is filled with apples, cranberries, raisins, walnuts, brown sugar, and cinnamon. Fall time all wrapped in a flaky pastry!

Harvest Apple Pie

Harvest Apple Pie 1 Harvest Apple Pie 2 Harvest Apple Pie 3 Harvest Apple Pie 4

4 granny smith apples, peeled, cored, and sliced
zest of 1 orange
1½ cups fresh cranberries
1 cup raisins
1/2  cup chopped walnuts
1/3 cup flour
3/4 cup brown sugar
1½ tsp cinnamon
1/2 tsp nutmeg
2 Tbl butter, cut in chunks
Pie Pastry for double crust pie

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry for bottom crust. In large bowl, stir together apples, orange zest, cranberries, raisins, and walnuts. Add flour, brown sugar, cinnamon, and nutmeg. Toss gently until all is well coated. Pour into prepared pie plate, dot with chunks of butter, roll out pastry for top crust, cover and crimp. Sprinkle liberally with sugar. Bake for 45-50 minutes or until apples are tender. Serve warm with vanilla or cinnamon ice cream!

One Year Ago: Pumpkin Cupcakes w/Chocolate Buttercream Pumpkin Cupcakes with Chocolate Buttercream

Two Years Ago: Fresh Cranberry Cake w/Caramel Sauce Fresh Cranberry Cake with Caramel Sauce

Three Years Ago: Favorite Stuffing for Thanksgiving Favorite Stuffing for Thanksgiving

Pumpkin Milk Chocolate Blondies

One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

Pumpkin Milk Chocolate Blondies

Pumpkin Milk Chocolate Blondies 2

1/2 cup butter, room temp
1/2 cup unsweetened applesauce, room temp
1 Tbl oil
1¼ cups sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 (11.5oz) bag milk chocolate chips, divided

Preheat oven to 350°. Line 9″x13″ baking pan with foil, leaving overhang on each end. Spray with non-stick spray.

In large bowl with electric mixer, cream butter, applesauce, oil, and sugar. Add egg, vanilla, and pumpkin; mix well. Add Flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; mix just until combined. Stir in milk chocolate chips, reserving 1/2 cup. Spread batter evenly in prepared pan. Sprinkle reserved milk chocolate chips evenly over top of batter, gently press down a bit. Bake 30 minutes. Cool completely. Lift blondies out of pan using foil to grab onto as handles. Place on cutting board, peel foil away from blondies and cut into 24 squares. Using applesauce instead of all butter reduces the calories per blondie from 225 to 190, so have another!

One Year Ago: Cinnamon Topped Pumpkin Bread Cinnamon Topped Pumpkin Bread

Two Years Ago: Pumpkin Apple Streusel Muffins Pumpkin Apple Streusel Muffins

Three Years Ago: Butterscotch Mixed Nut Bars Butterscotch Mixed Nut Bars

Spiced Pecan Cookies

I am all for loading a cookie with pecans, vanilla, and pumpkin pie spice. Perfect cookie on a fall day, plus your kitchen will smell wonderful. Bake some and have a nibble!

Spiced Pecan Cookies

1/2 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 Tbl vanilla
2 Tbl cream or half-and-half
2 cups flour
1 Tbl pumpkin pie spice
2 tsp corn starch
1 tsp baking soda
pinch salt
2 cups pecan halves

Cream butter, sugar, and brown sugar with electric mixer. Add egg, vanilla, and cream; mix well. Add flour, pumpkin pie spice, corn starch, baking soda, and salt. Mix just until combined. Mix in pecans, the mixer will break them up a bit but leave large chunks (you can chop them if you want smaller pieces).

Original recipe at averiecooks.com says to scoop into balls and refrigerate at this point, click on link if you want to go that route. I am a rebel, not really, just wanted a cookie faster, and baked them immediately. Scoop onto silpat lined or sprayed baking sheet. I baked them at 375° for 8-9 minutes, don’t let them brown if you want a soft cookie. I smashed mine with the spatula as they came from the oven. Let cool.

One Year Ago: Pineapple Coconut Coffee Cake Pineapple Coconut Coffee Cake

Two Years Ago: Sweet Bread Rolls Sweet Bread Dinner Rolls

Three Years Ago: Apple Raisin Pecan Muffins Apple Raisin Pecan Muffins

Spiced Pumpkin Chocolate Chip Scones

We live in the Northwest, so days in the fall without rain are precious and appreciated. As of today, we have had 10 straight days without rain, I am loving it! (I know I just jinxed it) I do realize that the rain is why it is so green and gorgeous here, but some days it feels a little dreary. I am sitting in my kitchen right now, looking out at a fairly bright (rain free) fall afternoon with trees dressed in their beautiful fall colors, and there are pumpkin chocolate chip scones in the oven! All is right here in my little part of the world. ;o)

Spiced Pumpkin Chocolate Chip Scones

Spiced Pumpkin Chocolate Chip Scones 2   Spiced Pumpkin Chocolate Chip Scones 3

2¾ cups flour
1/3 cup sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup cold butter
1 cup mini chocolate chips
2/3 cup canned pumpkin
2 large eggs

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Cut in butter just until mixture is crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in chocolate chips. In another bowl, whisk together pumpkin and eggs till smooth. Add pumpkin/egg to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with silpat; if you don’t have silpat, just use it without greasing it. Sprinkle a bit of flour atop silpat or pan. Turn out dough onto pan, and divide it in half. Round each half into a 5″-6″ circle. The circles should be about 3/4″-1″ thick. Brush each circle with milk, and sprinkle with sparkling sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them. For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425°.

Bake for 22 to 25 minutes, or until golden brown and toothpick inserted into center of one comes out clean, with no wet crumbs. If you pull one of the scones away from others, edges should look baked through, not wet or doughy. Serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in microwave, if desired. Makes 12 scones. Recipe from kingarthurflour.com.

One Year Ago: Sweet Honey Butter Rolls Sweet Honey Butter Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Coffee Cake

Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!

Pumpkin Coffee Cake

Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt

Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts

Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.

One Year Ago: Apple Berry Pie Apple Berry Pie

Two Years Ago: Pumpkin Pancakes Pumpkin Pancakes