Pumped about Pumpkin

It really has been all about pumpkin in the EDBS house lately!! Between pumpkin muffins, donut holes, and french toast, I have been using this fall favorite in most of my recipes!

This week is no exception!!! On Monday night for class I  made Mini Pumpkin Spice Donuts with a Maple Glaze! I got really excited about donut making and soooo last Thursday I went and bought myself a mini donut pan… OMG best thing ever.. mini donuts are the cutest thing ever.. and they are small so basically guilt free.. right? I adapted the recipe from Kristin’s recipe… and it got rave reviews!

Pumpkin Spice Donuts

130 grams (~1 cup) all purpose flour (I used white whole wheat)

1 teaspoon baking powder

1/4 teaspoon baking soda

75 grams (2/3 cup minus 1 Tablespoon) granulated sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 Tablespoons cold butter

1/4 cup buttermilk

1/4 cup pumpkin

1/2 teaspoon vanilla extract

1 Tablespoon pure maple syrup

1 egg

Preheat oven to 350 degrees. Sift flour, baking powder and baking soda into a large bowl, then stir in sugar, cinnamon and salt. Add butter and, using your fingers, work it into the dry ingredients until it reaches the texture of coarse sand. In a separate bowl, whisk together buttermilk, yogurt, extract, syrup and egg. Add to dry ingredients and mix together until just combined. Do not overmix. Transfer batter into a ziplock bag, cut off one of the corners, and pipe batter into a non-stick sprayed doughnut pan. Bake for 8-10 minutes, or until batter has set and is springy when touched. Immediately remove to a cooling rack. Dip warm doughnuts into maple glaze and allow to cool.

Maple Glaze

1/2 cup, maybe more, powdered sugar

3 Tablespoons, maybe more, pure maple syrup

Add maple syrup to 1/4 cup powdered sugar and stir until smooth. Continue to add powdered sugar until desired consistency is reached. Add more syrup if glaze gets too thick. Dip doughnut tops into glaze.

These were so yummy and the perfect quick breakfast or snack… because they are baked… and I used whole wheat flour… so they are healthy?

Tonight for our double class tomorrow I made Pumpkin Snickerdoodles!!!! Yea they exist… and they are the BOMB

Pumpin Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Preheat oven to 400 degrees Fahrenheit.

In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

These were delicious! I think everyone will enjoy them tomorrow! soft, chewy with a hint of pumpkin! Perrrrrfection!

mmmkay its time to do readings before bed time!! nighty night!!



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