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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Pumpkin Oatmeal Cookie Crust Pie

Mixing two favorites, pumpkin pie and chewy oatmeal cookies. Yum!

Pumpkin Oatmeal Cookie Crust Pie

        Pumpkin Oatmeal Cookie Crust Pie 1          Pumpkin Oatmeal Cookie Crust Pie 2

Oatmeal Cookie Crust:
1/3 cup sugar
1/3 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1/3 cup cold butter, cut in chunks
1 egg

Pumpkin Filling:
1 (15oz) can pumpkin
1 (14oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 400°. In large bowl, stir together sugar, brown sugar, flour, oats, cinnamon, cloves, ginger, and salt. Cut butter into dry mixture, until crumbly. In small bowl, whisk egg. Add egg to oat mixture and stir just until comes together, but still a bit crumbly. Measure out 1/2 cup of crust mixture, set aside. Press remaining crust mixture into a well sprayed 9″ deep dish, 9½”, or 10″ pie plate, covering bottom and up sides. Lay foil inside with pie weights, rice or beans to keep the pie shell shape during baking. Bake 12 minutes.

While shell is baking, mix filling. In large bowl, whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt.

Remove pie shell from oven and with hot pad, press down on weights (rice or beans) to help reshape the shell if shape has changed a little during baking. Let crust sit 5 minutes. Gently remove foil with weights from inside of oatmeal shell. Pour pumpkin filling mixture into shell. Return to oven and bake 15 minutes at 400°. Reduce heat to 350° and bake 15 minutes. Remove pie from oven, evenly sprinkle reserved oatmeal cookie mixture over top of pumpkin filling. Return to oven for 15 more minutes. Watch pie during baking, at some point you will need to cover edge with pie shell ring or ring of foil to prevent from getting too brown. Cool completely for filling to set up and slice cleanly. Serve with sweetened whipped cream.

More Pies…

Harvest Apple Pie   Double Coconut Cream Pie   Eggnog Cream Pie   Chocolate Swirl Pumpkin Pie

Chocolate Fudge Pie   Apple Pumpkin Crostata   Chocolate Orange Cream Pie   Macadamia Nut Pie

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

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

   Cinnamon Rolls_3  Orange Cream Cheese Sweet Rolls II

   Blackberry Sweet Rolls  Fresh Strawberry Cinnamon Rolls

   Oreo Sweet Rolls  Peanut Butter Chocolate Chip Sweet Rolls

   Pumpkin Sweet Rolls Piña Colada Sweet Rolls 1

   Apple Butter Cinnamon Chip Sweet Rolls  Maple Pecan Cinnamon Rolls 2

   Carrot Cake Sweet Rolls_4  Mini Lemon Rolls

Chocolate Chocolate Chip Cinnamon Rolls 1  Strawberry Danish Rolls

One Year Ago: Cinnamon Oatmeal Brownies Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

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

HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

Chocolate Swirl Pumpkin Pie

Happy Thanksgiving! ♥

Chocolate Swirl Pumpkin Pie

Cocoa Ritz Crumb Crust:
1¹⁄3 cups finely crushed Ritz crackers
1/4 cup sugar
1 Tbl unsweetened cocoa
5 Tbl butter, melted

Preheat oven to 375°. Stir together Ritz cracker crumbs, sugar, and cocoa. Stir in melted butter. Press into bottom and up sides of a 9″ deep dish pie plate. Bake for 6-7 minutes. Set on cooling rack. Turn oven down to 350°.

Chocolate Pumpkin Swirl Filling:
3 oz dark chocolate (I used 1/2 cup dark chocolate chips)
4 eggs, beaten
3/4 cup sugar
1 Tbl cornstarch
2 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1 (15 oz) can pumpkin puree
1/2 cup heavy cream

Melt chocolate slowly in microwave, set aside to cool. Whisk eggs, sugar, cornstarch, cinnamon, cloves, and salt. Whisk in pumpkin and cream. Scoop 1 cup of pumpkin filling and mix into melted chocolate. Pour the pumpkin filling into the crust, then drop chocolate/pumpkin mixture by scoopfuls gently onto pumpkin filling. With butter knife, swirl the chocolate mixture to create desired affect. Bake about 45 minutes, until pumpkin custard is set. Original filling recipe found at cooking.com.

One Year Ago: Easy Pumpkin Spice Cookies Easy Pumpkin Spice Cookies

Two Years Ago: Oatmeal Butterscotch Cranberry Cookies Oatmeal Butterscotch Cranberry Cookies

Pumpkin Pie Cake

Here is another option for Thanksgiving dessert…or anytime! The original recipe is from keyingredient.com. I made one addition to the recipe, Biscoff cookies, how could that go wrong? Yum!

Pumpkin Pie Cake

Cake Base:
1 yellow cake mix, minus 1 cup
10 Biscoff Cookies, crushed
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350°. Mix cake mix (minus the 1 cup, put in bowl and set aside for topping) and crushed cookies. Add butter and mix. Add egg and mix well. Press in bottom of a sprayed 9″x13″ pan. Mix together the pumpkin filling.

Pumpkin Filling:
1 (15 oz) can pumpkin
3 eggs
1/4 cup sugar
1/2 cup brown sugar
2/3 cup milk
1½ tsp cinnamon

Whisk together pumpkin, eggs, sugar, brown sugar, milk, and cinnamon. Spread over base in pan. Mix together topping.

Topping:
1 cup of cake mix
6 Biscoff cookies, crushed
1/4 cup butter, softened

Stir together the 1 cup cake mix and cookie crumbs. Add butter and mix with a fork until crumbly. Sprinkle over pumpkin filling. Bake for 50-55 minutes. Serve with whipped cream or ice cream.

One Year Ago: Pumpkin Gingersnap Truffles Pumpkin Gingersnap Truffles

Two Years Ago: Triple Chocolate Hazelnut Pie Triple Chocolate Hazelnut Pie

Pumpkin Cupcakes with Chocolate Buttercream

What if someone doesn’t like Pumpkin Pie, what do you make for Thanksgiving dessert? Pumpkin Cupcakes with Chocolate Buttercream of course. What if everyone likes Pumpkin Pie? Serve Pumpkin Pie AND Pumpkin Cupcakes with Chocolate Buttercream!

Pumpkin Cupcakes with Chocolate Buttercream

Pumpkin Cupcakes with Chocolate Buttercream 2

Pumpkin Cupcakes:
1 (15 oz) can pumpkin
1 cup oil
3 eggs
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
½ tsp allspice
½ tsp salt

Preheat oven to 350°. Line cupcake cups with cupcake liners (makes 24). Beat together pumpkin, oil, eggs, sugar, and brown sugar. Stir in flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed. Scoop batter into prepared cupcake cups. Bake 18-20 minutes or until top center is set. Cool completely before frosting.

Chocolate Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/4 cup unsweetened cocoa
6-8 Tbl milk

Whip butter with electric mixer for about 5 minutes until light in color. Add powdered sugar, cocoa, and milk until perfect piping consistency. Pipe onto completely cooled cupcakes, add sprinkles.

One Year Ago: Fresh Cranberry Cake with Caramel Sauce Fresh Cranberry Cake with Caramel Sauce

Two Years Ago: Crispy Crunchy Peanut Butter Brownies Krispie Crunchy Peanut Butter Brownies

Apple Pumpkin Crostata

You know me, if I have a little something sitting in my fridge or pantry the wheels start turning. Things don’t always turn out for the best, but you have to keep experimenting. I declare this a taste delight! This recipe comes from a little bit of pumpkin sitting in my fridge, add pastry and apple, and cross your fingers! It worked! So you say, Kristen, I don’t have just a quarter cup of pumpkin in my fridge, I would have to open a whole can. Well, here are some ideas to use up the rest of that pumpkin, click here: For the Love of Pumpkin.

Apple Pumpkin Crostata

Apple Pumpkin Crostata 2

Pastry:
2/3 cup flour
2 tsp sugar
1/4 tsp salt
1/4 cup cold butter
2-3 Tbl ice water

Stir together flour, sugar, and salt. Cut in butter until crumbly. Stir in one tablespoon of water at a time with a fork until dough just barely comes together. Make into a disk (handling as little as possible), wrap in plastic, and refrigerate for at least 20  minutes.

Apple Pumpkin Filling:
1/4 cup pumpkin
1/4 cup sugar
3 Tbl flour
1/2 tsp cinnamon
1/8 tsp allspice
1 large apple, peeled, cored, cut into small pieces

Preheat oven to 450°. Stir together pumpkin, sugar, flour, cinnamon, and allspice. Fold in apple. Roll out pastry on floured surface to an 11″ diameter circle. Transfer to silpat or parchment lined baking sheet. Gently spread filling in center of pastry leaving 1½”-2″ border around outside. Fold border up over filling pleating and pinching pleats gently together as you go around the circle. Sprinkle with chopped walnuts, cinnamon/sugar, and sparkling sugar if desired.

Apple Pumpkin Crostata 3

Bake at 450° for 10 minutes, turn down oven to 400° and continue baking for 10-15 minutes more. Remove when golden brown and apples are tender.

One Year Ago: Cheesy Herb Loaf Cheesy Herb Loaf 2

Two Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

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