Dairy Free Baked Pumpkin Doughnuts

You made it through Thanksgiving!!  Congrats!  Before you jump into the mountain of leftovers in the refrigerator you'll want something for breakfast. 

My suggestion... PUMPKIN DOUGHNUTS! These are easy to make, delicious, and believe it or not much lighter than having a piece of pie for breakfast (not that you would).

I made two trays of and froze the rest of the batter for future doughnuts.

Dairy Free Baked Pumpkin Doughnuts:
(adapted from King Arthur Flour)

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
3 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
 
Coating Options:
3 tablespoons cinnamon-sugar
Coconut


Directions:


Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, use a standard muffin tin; they just won't be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the the doughnut pans about 3/4 full.  I use about 2 1/2 scoops per doughnut.

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

I made my doughnuts two different ways.  One batch I tossed in cinnamon sugar. 

The other batch I used coconut.  Believe it or not, it was delicious.  All I did for the coconut doughnuts was put some coconut flakes on top of the doughnut batter once it was in the pan.  I stirred it around a little bit to make sure the coconut flakes would stick to the doughnuts.

Pumpkin Walnut Crisp

The pumpkin bug has bit me again!  I found this recipe on Pinterest and since it was super easy to make I decided to give it a shot.

I made this for Mr. T's work potluck last week and forgot to take an after picture.  I wanted to make sure I got the recipe out there before Thanksgiving was upon us.  I'll be making this again on Thanksgiving and i'll try to get a better picture then.

Pumpkin Walnut Crisp:
(Adapted from Rachel Schultz)

15 ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1 package yellow cake mix
1 cup chopped walnuts
1 cup butter, melted


Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, sugar, vanilla, cinnamon, nutmeg, and pumpkin pie spice.

Pour the batter into a 9×13 baking dish and sprinkle the cake mix over the pumpkin mixture.  Arrange walnuts on top of the cake mix.

Pour the butter evenly over pecans, making sure all of the cake mix is moistened.

Bake for 70-80 minutes, or until golden brown and allow to fully cool before serving.

Oatmeal Pumpkin Chocolate Chip Cookies

Fall = Pumpkin! I was in the fall spirit (even though it's still 90 degrees outside) and decided to make some awesome pumpkin oatmeal chocolate chip cookies.  It has to be the most homey cookie ever.

I like to make a big batch of these cookies and freeze the dough.  You never know when you're going to need a pumpkin oatmeal chocolate chip cookie... and you need to be prepared.

Oatmeal Pumpkin Chocolate Chip Cookies:

Ingredients:
1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2  teaspoon sal
3  cups quick or old fashioned oats
1  cup chocolate chips
1 can pumpkin, not pie filling

Preparation:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt; mix well.

Add oats, chocolate chips, and pumpkin.  Mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.

Pumpkin Pecan Sticky Rolls

Since it's October and I'm obsessed with Fall and pumpkin stuff I decided to finally get around to making some pumpkin pecan cinnamon rolls.  I've only been talking about this for a couple of years.

















I will admit that I am no expert in yeast breads or cinnamon roll dough but I ended up using WAY more flour than this recipe called for.  My dough was really sticky and I had a horrible time getting it to a workable point.  I didn't use bread flour like the original recipe did so that could be it... or it could be user error.

Pumpkin Pecan Sticky Rolls:
(adapted from The Girl Who Ate Everything)

1/3 cup milk
2 tablespoons butter
1/2 cup of canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 1/2 cups flour
1/2 cup whole wheat flour *you can use all white flour, but I had both so I used both

Filling:
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
1/2 cup chopped pecans

Topping:
1/2 cup chopped pecans
4 tablespoons butter
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar

In small saucepan, heat the milk and 2 tablespoons butter just until warm and the butter is almost melted. In the bowl of a mixer, combine the pumpkin, sugar, nutmeg, pumpkin pie spice, ground ginger, and salt. Add the milk mixture and beat with a mixer until everything is well mixed. Beat in the egg and yeast.

Add half of the flours to the pumpkin mixture and beat on low for 5 minutes, scraping the sides of bowl. Add the remaining flour and mix thoroughly.  This is a very soft dough.

Turn the dough out into lightly greased bowl, cover and let it rise in warm place until doubled, for about 1 hour. Punch the dough down and turn it out onto floured surface. Knead it for  about a minute or until it forms a smooth dough.

Roll the dough into 12x10 inch rectangle and brush the surface of the dough with melted butter.

In small bowl combine the brown sugar and cinnamon. Sprinkle the dough with the brown sugar mixture followed by the chopped pecans.

















Beginning with long side of the dough, roll the dough up like a jellyroll. Pinch the seam to seal it up. Using a sharp knife, cut the roll into twelve 1- inch slices.

In a small saucepan melt the butter and then add the pumpkin pie spice, brown sugar, and pecans and stir well.  Pour the sugar mixture into the bottom of a well greased 11x17-inch baking pan. 

















Place the rolls, cut side up, in the pan, on top of the sugar mixture. Cover and let the dough rise until it has nearly doubled, for about 30 to 45 minutes.

Bake the rolls at 350 degrees for about 15-20 minutes or until golden. Let cool for about 10 to 15 minutes and turn the rolls out to allow the gooey sugar mixture to run down the sides of the cinnamon rolls.

Pumpkin Cheesecake

I made pumpkin cheesecake to go with our Christmas Dinner this year.  I used my basic cheesecake recipe, added some pumpkin puree and spices, and let it go.

Remember with cheesecake, cooking it low and slow is the best way to make sure it comes out perfect.  Also, if you don't want the top of the cake cracking make sure you put a water bath in the oven while it bakes.

Pumpkin Cheesecake:

3 pounds of cream cheese
3 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons flour
2 tablespoons corn starch
2 tablespoons pumpkin pie spice
1 teaspoon nutmeg
1 teaspoon ground ginger
1 can of pumpkin puree, not pumpkin pie mix

Crust:
gingersnap crumbs
melted butter

I don't know exactly how many cookies I used but I filled my small food processor 3 times to make the crumbs.  Just guestimate and make sure that you have enough to make a crust.  Bake at 300 degrees for a couple of minutes.

To make the cake:

In a mixer mix the cream cheese and sugar together.  Add the cornstarch, flour, vanilla, and spices,  Mix together again.

Add the eggs one at a time and then pumpkin puree and mix one last time.  Pour into the prepared crust and bake for roughly 2 hours or until the cake is slightly golden on top and set all the way through.

Pumpkin Cake Mix Cookies

Cake mix cookies have been seen all over the place.  A quick google search will give you a million different recipes.  I decided to make some the other night, because I could.

Pumpkin Cake Mix Cookies:

1 can of pumpkin
1 box of yellow cake mix
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice

Preheat oven to 350.  Mix everything together.  Spoon batter onto a cookie sheet and bake for 15-25 minutes.

Pumpkin Bread

I love fall.  It give me the green light to make as many pumpkin baked goods as possible.  I love it.  One of my favorite things to make is pumpkin bread.  It's good by itself, as french toast, in bread pudding, or any other way.  It also freezes great.

Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)

3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk


Preheat the oven to 350 degrees.  Spray 2-3 loaf pans with a nonstick spray.  (I say 2-3 because I got 3 loaves out of the batter but the book says 2).  In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  Set aside.


In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars.  Mix on medium until everything has combined well.  Add the eggs and oil and mix well, scraping down the sides.  Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour.  Mix until just combined.


Divide the batter between your prepared pans.  Bake, rotating pans midway, for 55-60 minutes.  Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.

Pumpkin Cupcakes

It's Fall!!!  That means that it's time for pumpkin and pumpkin treats.

These cupcakes are light and full of flavor.  I brought some into work for my coworkers and everyone said that they were a success.  I'm thinking about adding these to my menu for Thanksgiving this year.

Pumpkin Cupcakes:
(adapted from David Leite)

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

Directions:
Preheat the oven to 350°. Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. 

 














Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures; beginning and ending with the flour. Beat in the pumpkin until smooth. 

Divide the batter equally between the cups, about ¾ full.   

Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

 

Serve with your favorite frosting!