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Wednesday, October 14, 2015

Pumpkin Spice Donuts

This is the month for all things pumpkin spice. It's popping up in all kinds of recipes in the month of the pumpkin. My favorite thing about pumpkin spice are the cinnamon and nutmeg flavors. Those flavors and smells always make me think of Fall. I use these spices year round in various ways. Why not put pumpkin spice flavor into donuts? These donuts are easy to make and are healthier than fried donuts, since they are baked.

The batter for these donuts can be mixed in a bowl, but for assurance that everything was mixed well I used my KitchenAid Stand Mixer. It also makes for an easier cleanup to me.

Pumpkin Spice Donuts

Yield: 12 donuts


1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 teaspoon ground cinnamon 

 1/2 teaspoon ground nutmeg 
1/2 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

1 3/4 cups all purpose flour + 2 Tablespoons


For the Pumpkin Spice Donuts:

Preheat oven to 350 degrees. Spray donut pan with baking spray and set aside.

1. In a medium sized bowl mix all-purpose flour, baking powder, and salt until combined. Set aside.
2. Using a stand mixer and paddle attachment mix vegetable oil and one egg at a time until combined.
3. Add pumpkin puree one cup at a time until combined and smooth. 
4. Add ground cinnamon, ground nutmeg, and ground ginger.
5. Pour flour mixture into batter slowly until combined.
6. Using a cookie scoop fill donut cavities until 3/4 full.
7. Bake donuts of 15 minutes or until toothpick is inserted and comes out clean.
8. Let donuts sit for 5 minutes and transfer to a baking rack.
9. Once cooled top donuts with powdered sugar.

I hope you make and enjoy these donuts. They would taste great with some pumpkin flavored ice cream for an extra pumpkin kick. What do you love most about Fall?


Recipe adapted from King Author Flour

Savor The Baking,

Wednesday, October 7, 2015

Halloween Funfetti Cupcakes

October is the month for Caramel Apple Spices, pumpkins, and cozy accessories. The leaves are turning colors and the air is getting  cooler. It is also the month for Halloween. These Halloween Funfetti Cupcakes will be perfect to take to a Church event or a Halloween Party. They are festive with  the sprinkles and  orange icing and are a great way to add a Halloween theme to these cupcakes.

The neutral vanilla flavor of these cupcakes will be sure to make  them a crowd pleaser. To add even more visual interest to the frosting after piping it on you can add additional sprinkles to the top. Another additional touch could be to add an filling to the inside.

Imperial Sugar sent me plenty of granulated sugar, brown sugar, and powdered sugar last month to keep me baking for a long time. I appreciate it and I used their baking supplies in this recipe.

Halloween Funfetti Cupcakes

Yield: 12 cupcakes


1/2 cup butter (room temperature)
3 eggs  (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cup milk ( I used 2%)
1/2 cup sprinkles - black and orange combined


1/2 cup butter (room temperature)
3 cups powdered sugar
1 teaspoon pure vanilla extract
Americolor Peach gel color


 Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners.

For the Funfetti Cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add pure vanilla extract and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Gently fold sprinkles into the batter.
7. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
8. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the frosting:
1. In stand mixer using paddle attachment beat butter on low to medium speed until smooth.
2Gradually beat in 3 cups of powdered sugar. Pour in sugar 1 cup at a time.
3. Add pure vanilla extract and beat until blended.
4. Gradually beat in 2-3 drops of gel color until evenly distributed.

These cupcakes are full of sprinkles on the inside, which adds a nice texture them.  What are your plans for the Halloween? I will be at a Church event where the kids will dress up in their favorite costumes. 

These cupcakes can be stored for 3-5 days in an airtight container. Refrigerate afterwards.

Savor The Baking,