Pumpkin Spiced Baked Donuts

Fresh from the oven

I couldn't wait to try it 

Rainy Saturdays are perfect days for baking

Sorry folks, but it is starting to feel a lot like fall! With all the hype about Starbuck's Pumpkin Spice Latte- aka PSL, I figured it was as good a time as any to start with some pumpkin baking. You do need a donut pan to make these donuts, otherwise I am sure you could make muffins with the same batter.

I haven't made donuts since I made these chocolate glazed ones a while back. For those of you who follow me on pinterest I have a whole board dedicated to donuts and they all look so good! This recipe was inspired by Eat Drink Love  and modified.

Ingredients:

• 
  
• 1 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. allspice; 1/8 tsp. ground cloves or 1 tsp pumpkin spice
• 1/3 cup canola oil 
• 1/2 cup light brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk

Cinnamon Sugar coating 

• 1-2 T butter
• 1/2 cup sugar
• 2 tsp ground cinnamon

I love cinnamon sugar, I used to always eat it on pancakes or French toast. Add lemon..delicious!

1. Preheat oven to 350 degrees F.  If your donut pan isn't non-stick make sure to grease with butter (I hate non-stick spray but that is just my personal preference. If you like it feel free to use it)
2. In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
3. In a separate, larger bowl, stir together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients in with the wet ingredients and mix until just combined, being careful not to overmix.
4. Put the batter into a ziplock bag or a piping bag. Then pipe the batter into each cavity of the pan. Bake for about 10-15 minutes or until a toothpick inserted comes out clean. Cool about 10 minutes before removing from the pan. 
5. If you want to do a cinnamon sugar coating, melt the butter. In a separate bowl, stir together sugar and  cinnamon. Dip each donut into the butter until completely coated and then dip into the cinnamon and sugar. Repeat with each doughnut.

Delicious baking project for a rainy fall day.. enjoy!!!

Pumpkin Pie Smoothie

I had to post this smoothie recipe as it is so delicious. This photo is from yesterday. Today I had the exact same thing but decided to use a big bubble tea straw- purchasable at any Asian food store. They are great for thick smoothies.

I have made a lot of smoothies in my day, and this one is among the best I've ever had.

I got the idea from the Oh She Glows Cookbook. Angela's recipe calls for molasses, and maple syrup, but I left all that out as it was sweet enough on tis own. The original recipe calls for pure pumpkin but I accidentally bought pumpkin pie filling.. it definitely makes it more of an indulgence.

Ingredients:
- 1 cup vanilla almond milk or milk of choice
- 2 tablespoons large flake oats
- 1/3 cup pure pumpkin or pumpkin pie filling (if you are careless at the grocery store like I am!)
- 1/2 frozen banana
- pinch cinnamon
- pinch pumpkin pie spice
- 1 tablespoon vanilla whey powder (optional)
- 6 ice cubes

Blend everything except the ice in Nutri-bullet or blender. Add in ice and blend some more. Enjoy!!