‘Tis the season. I love fall because of it’s beautiful weather, it’s gorgeous warm colours, it’s crisp nights and fresh days. But I also love fall because it’s seems to mark the beginning of comfort food, nights beside the fire with a glass of wine and richer food… and let’s talk about pumpkins. I’m like I want to taste everything that had pumpkins as ingredients in… like all of them. So if you do have some favorite recipes to share, I want to try them.
I am sharing with you today 3 of my favorites that I tried and tried and remaking every year.
PUMPKIN SPICE DOUGHNUTS
•1/2 cup vegetable oil
•3 large eggs
•1 to 1 1/2 cups granulated sugar
•1 1/2 cups pumpkin pure ( unsweetened )
•3/4 teaspoon ground cinnamon plus heaping
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground ginger
•1 1/2 teaspoons salt
•1 1/2 teaspoons baking powder
•1 3/4 cups + 2 tablespoons all purpose flour
•3 tablespoons cinnamon-sugar
1.Preheat the oven to 350°F.
2.Lightly grease two doughnut pans.
3.Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
4.Add the flour, stirring just until smooth.
5.Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.
6.Bake the doughnuts for 15 to 18 minutes
7.Remove the doughnuts from the oven, and after about 5 minutes transfer them to a rack to cool.Â
8.While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar
9.Cool completely, and store (not wrapped tight) at room temperature for several days.
10.Makes about 12 doughnuts
PUMPKIN SPICE MUFFINS
•1 cup canned pumpkin
•2 tablespoons honey
•2 tablespoons brown sugar lightly packed
•1 teaspoon vanilla extract
•1 large egg
•1/4 teaspoon salt
•1/2 teaspoon baking soda
•1/4 teaspoon baking powder
•1 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/4 teaspoon pumpkin pie spice optional
•1 cup + 1 tablespoon oat flour oats that have been blended
•1/3 – 1/2 cup dark chocolate chips
1.Preheat the oven to 350 degrees F.
2.Spray a muffin tin with nonstick spray ( I use coconut spray )
3.Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.
4.In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice and oat flour.
5.Add the dry to the wet mixing until just combined.
6.Stir in the chocolate chips.
7.Separate the mixture evenly among 8 muffin cavities and place a few extra chocolate chips on top if desired
8.Bake for 18-22 minutes
9.Don’t over cook, they are way better undercook.
HOMEMADE PUMPKIN SPICE LATTE
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice mix*
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots Nespresso, about 1/4 cup
1.Heat the pumpkin and spices. In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for about 2 minutes.
2.Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
3.Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
4.Blend the milk: Carefully process the milk mixture in a traditional blender ( don’t forget to cover the lid with towels, it might be hot )
5.Mix the drinks: Make the Nespresso and add the frothed milk.
Hope you enjoy as much as I do when making those and of course, tasting them with my little family.
Can’t wait to read your favorite recipes.