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Pumpkin Donut Muffins

INGREDIENTS

for the donut muffins:

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 tsp. ground nutmeg
  • pinch of ground cloves
  • 3/4 cup pumpkin purée
  • 1/2 cup dark brown sugar
  • 1/2 cup milk, room temperature
  • 2 egg whites, room temperature
  • 6 T melted coconut oil
  • 1 tsp. vanilla extract

for the cinnamon sugar topping:

  • 6 T butter
  • 2/3 c granulated sugar
  • 3 tsp. ground cinnamon

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
  3. In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
  4. Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
  5. Divide the batter evenly among the muffin wells in the prepared muffin pan.
  6. Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
  7. In a small bowl, melt the butter. Set aside.
  8. In another small bowl, add the sugar and cinnamon and whisk to combine.
  9. Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).

NOTES

Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.

Pumpkin Waffles

INGREDIENTS

1/4 cup butter, room temperature
1/4 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups milk
1 2/3 cup all purpose flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp  cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
pinch of salt

 

DIRECTIONS

  1. In a large mixing bowl, cream together the room temperature butter and brown sugar. Add in the eggs one at a time, and beat well after each addition. Mix in pumpkin puree, vanilla, and milk, and mix well.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. Gradually add the dry ingredients to the wet, and mix until just barely combined. Use a spatula to scrape down the sides.
  3. Heat your waffle iron, and cook according to your waffle maker instructions.
  4. Serve immediately with butter and maple syrup.

Paleo Pumpkin Pancakes

  • 4 eggs
  • 3/4 Cup canned pumpkin
  • 1tsp. Vanilla
  • 2Tb. Maple Syrup
  • 1tsp. Cinnamon
  • 1tsp. Nutmeg
  • 1/2tsp. Cloves
  • 1/2 tsp. Baking Soda
  • 2Tb. Butter, melted.

Whisk eggs, canned pumpkin, vanilla, and maple syrup together. Add spices and baking soda. Melt the butter and add to the batter. Grease skillet with butter and spoon out batter into small pancakes. Flip carefully.

Pumpkin Almond Flour Muffins

Ingredients:

  • 1 cup almond flour/meal
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/4 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts

Directions:

  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
  4. Bake for 32-35 minutes or until muffins are cooked all the way through.
  5. Allow to cool before serving.

ROASTED PUMPKIN SOUP

I went on a cruise and had this soup. It was SOOO good! The pumpkin flavor isn’t overwhelming, the taste of the chicken stock and other spices really makes it taste good.

Ingredients:

  •    2-1/2 Quarts Chicken Stock
  •    1/2 Pound Onion, quarters
  •    5-2/3 Ounces Leek, chunks
  •    1-1/8 Ounces Garlic Clove
  •    3-3/8 Tbsp Olive Oil
  •    1-2/3 Cups Half and Half
  •    1/4 Cup Heavy Cream
  •    5/8 Ounce Chicken Base
  •    1-1/4 Pounds Pumpkin Puree, roasted
  •    Salt and Pepper to taste
  •    Dash Nutmeg

Directions:

  1. Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Farenheit for 30 to 45 minutes. Remove and puree in blender.
  2. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
  3. Add Half & Half and simmer.
  4. Season with salt & pepper.
  5. Finish with heavy cream.
  6. Top with nutmeg.

This recipe serves 15 people.

Downeast Maine Pumpkin Bread

I wanted to make pumpkin bread the other day and I didn’t have any shortening so I went to allrecipes.com and found a pumpkin bread recipe that didn’t call for shortening and it turned out to be soooo good! I think I like this better than my recipe. I followed the recipe exactly except I didn’t have any ginger or nutmeg so I left that out and it was really good without it.

INGREDIENTS:

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Pie


2 eggs
1 can pumpkin (not pumpkin pie mix)
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Large can evaporated milk
Deep dish pie shell

Mix all ingredients and pour into cooked pie shell. Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 45 minutes

Pumpkin Bread


2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can pumpkin
2/3 cup water
3 1/3 cup plain flour
½ tsp. baking powder
2 tsp baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. cloves

Mix shortening, sugar, eggs, pumpkin, and water. In separate bowl mix remaining ingredients. Add together. Cook in 2 loaf pans at 350 degrees for 1 hour.