Pumpkin Donuts

I made these for for one day and left them for the morning crew. They rarely get to taste my baked goods. They tasted great. A bit fragile so I cut them in half so they were easier to handle.

 

 Ingredients: 

1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Topping:

1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

 

Directions:

Preheat oven to 350 degrees. Butter 18 doughnut wells

In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. 

In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined.

Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).

Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. 

Mix together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. 

I held the donuts in my hand and sprinkled the topping mixture over the donuts, flip to do both sides

Place on wire rack to cool completely. Store in an airtight container. 

NOTES:

~I thought the donuts were very fragile. I ended up cutting them in half, because I was afraid they would break if some were to try to pick one up. :) 

original recipe

~Michelle

Pumpkin Chocolate Chip Muffins

I must admit, I don't think I have ever made a Spice Cake. I always wondered if anyone would like the flavor and I wasn't sure if I would like the flavor. When I saw this recipe I thought it was interesting that it had a spice cake mix as the base. I love chocolate and pumpkin mixed so I had to give this recipe a try.

It came out great. I put everything in one bowl and just mixed it by hand. Very moist and had a great mix of spice, pumpkin and chocolate flavor. I certainly got rave reviews on the muffins.

I found the recipe here


Pumpkin Chocolate Chip Muffins
I got around 18 muffins (standard size)

Ingredients:
1 box spice cake mix
1 (15oz) can pumpkin
2 eggs
1/2 cup canola or vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup mini chocolate chips

Directions:

Preheat oven to 350F. Place paper liners in muffin pan.
In a medium mixing bowl, mix all ingredients until well blended (I mixed it all by hand so I dumped the chocolate chips right in)
Scoop the batter into lined muffin tins. Bake standard-sized muffins for 25-30 minutes and for mini muffins, bake for 15-17 minutes.

~Michelle

Pumpkin Chocolate Chip Walnut Cake

This is an amazing fall recipe and I made it for work, as usual, and it was an absolute hit. Everyone loved it. It was moist and chocolaty  with the perfect amount of pumpkin.

I have made this recipe before I included the recipe in both posts.  I didn't have any pumpkin spice in the house so I made my own. Recipe below.

original recipe

Pumpkin Chocolate Chip Loaf Cake Recipe


Ingredients

1 3/4 cup unbleached all purpose flour
1 1/2 teaspoon pumpkin pie spice - I made my own, recipe below
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts


Directions

Preheat oven to 350F. Butter and flour 9x5x2  loaf pan.

Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 - 65 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. 


pumpkin pie spice

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

3/4 teaspoon ground all spice

~Michelle

Pumpkin Cake and Partylite

I made this recipe about 1 year ago and I didn't get a chance to photograph the cake.  It is that time of year when everyone is baking pumpkin and apple recipes, and I'm no different.  I decided to make the cake again for my partylite party. 

My friend sells partylite and if you are interested in placing an order check out her website.  It's important to support the women in your life and their businesses. Check it out. Partylite .

Anyway, back to the cake. It seems like I had to bake it for 65 minutes and put foil around the edges to prevent them from getting too dark.

The recipe is from Dying for Chocolate.

Recipe

1 3/4 cup unbleached all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/4 cup sugar

3 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2" metal loaf pan

Sift first 5 ingredients into medium bowl.  Using electric mixer, beat butter in large bowl until smooth.  Gradually beat in sugar, then beat in eggs 1 at a time.  Beat in pumpkin and vanilla.  Beat dry ingredients into pumpkin mixture alternately with milk.  Stir in chocolate chips and nuts.  Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55-60 minutes.  Cool in pan on rack 15 minutes.  Turn cake out onto rack, cool completely.  (Can be made 2 days ahead.  Wrap in plastic; store at room temperature.)

So moist and delicious with chocolate and nuts in every bite.

~Michelle

Pumpkin, Chocolate Chip and Walnut Loaf Cake

This recipe is from Dying for Chocolate . It's a rainy Saturday fall afternoon and I felt like baking something. It really does not take a rainy day for me to bake something though.

I had purchased some canned pumpkin in case I wanted to bake. I googled 'chocolate and pumpkin' and found this recipe. It is so delicious. It's so moist and chocolately, but I do think that maybe next time I will use fewer nuts. I took the cake to my mom's house on Sunday for dessert and everyone loved the flavor. My mom and I agreed that there were just a few too many nuts.

I did not get a chance to take a picture of the cake, maybe next time. It did quickly disappear.
~Michelle