Pumpkin Doughnuts

IMG_6513Happy Thanksgiving!

I’ve been very quite this past couple months. While I’ve been baking for the family, I haven’t had the time to write posts like I’d like too. Why? My event strategy business is blossoming and I have several new clients and many projects that occur in the fall and spring! Blessings for this Thanksgiving indeed.

We woke this morning and I thought pumpkin doughnuts would be a great Thanksgiving treat for everyone this morning breakfast! We’re planning on heading to Disney World for some weekend fun and these treats will be enjoyed by all on our short journey to the Magic Kingdom.

Super easy and so much fun to make! The great things, if you have pumpkin puree, you more than likely have all the other ingredients you need to make these delicious doughnuts. If you don’t have a doughnut pan, just make them as muffins! Delicious!

The aroma from the baking these great breakfast treats is sublime. Make the house smell festive and certainly Thanksgiving!

Enjoy and I look forward to baking more and sharing over the next few weeks as we prepare for the Holidays!

Enjoy the bake!


3 cups unbleached flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 cups firmly packed light brown sugar

1 cup vegetable oil or melted coconut oil

3 cups pumpkin puree

3 large eggs

1 tsp vanilla

Glaze – 1 1/2 cups powdered sugar

3 tablespoons of buttermilk

Grease or use a oil spray a six cavity doughnut pan or muffin pan.

Combine flour, salt, baking powder, baking soda and spices in a bowl and set aside.

In a medium bowl, combine pumpkin puree, eggs, vanilla and oil. Combine with a whisk. Add dry ingredients slowly and combine thoroughly. Add your batter to a pastry bag and then clip the end about 1/2 inch wide opening. Pipe batter into pans.

Bake at 350 degrees for 10-11 minutes. For muffins you will have to bake a little longer until a toothpick comes out clean.

Remove from pan and cool.

Dip doughnuts into a small bowls with glaze and set on a cooling rack to set.


Pumpkin Power Muffins

Pumpkin Power Muffins


Continuing on this journey of working with alternative ingredients, I have found great pleasure in working with almond flour, maple syrup and eggs as my base for a majority of my alternative ingredient bakes. Adding ingredients to this base to generate flavors I love has been a lot of fun.

Today, I made Pumpkin Power Muffins. These great muffins are perfect with morning coffee and compliment my power meal of scrambled eggs, turkey bacon, nonfat greek yogurt and granola. It gives me the perfect sweet balance to my breakfast and offer power punching nutrients! And most of all, the pumpkin flavor along with the cinnamon and coconut oil makes for a delicious treat anytime of the day!

These adorable muffins only take a few minutes. The papers are from Simply Baked, one of my favorite baking supply companies. They are wholesale, but you can find their products with a simple google search at a popular retailer. The smell radiating from the oven is heavenly. Enjoy the bake!


Pumpkin Power Muffins Recipe

4 tbs coconut oil melted

1 cup pumpkin puree

1/2 cup pure maple syrup

2 large eggs

2 cups almond flour

1 tbs ground cinnamon

1 tsp baking soda

1/2 tsp Himalayan pink salt

Combine the oil, pumpkin, maple syrup in eggs. Combine the dry ingredients in a separate bowl. Pour the dry ingredients into the wet until fully combined.

I used two ice cream scoops full for each cup and the recipe yields 6 muffins.

Bake for 30 – 35 minutes for 350 degrees.

Let cool and serve!

Nutrition Facts
Servings: 6
Amount per serving
Calories 228
% Daily Value*
Total Fat 12.9g 17%
Saturated Fat 6.7g 34%
Cholesterol 55mg 18%
Sodium 270mg 12%
Total Carbohydrate 24.4g 9%
Dietary Fiber 2.8g 10%
Total Sugars 17.4g
Protein 4.4g
Vitamin D 5mcg 26%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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