Baked Pumpkin Doughnuts with Vanilla Glaze

Baked Pumpkin Doughnuts

Happy November, baking gods and goddesses! Fair warning: this month is going to be all pumpkin, (almost) all the time. If you’re a pumpkin hater, it’s time for a hiatus from this blog (and some deep soul-searching, because seriously – you don’t know happiness). For the rest of you, welcome and enjoy!

These Baked Pumpkin Doughnuts with Vanilla Glaze were a first for me. Not because I’ve never made doughnuts – in fact, I try a new doughnut recipe every fall – but because every single member of my household went absolutely BALLISTIC for them. My husband – who has never shown any particular interest in sweets – ate 5 before my last tray came out of the oven. Our puppy wouldn’t leave my side for a moment, and our two cats went on a meowing frenzy, ninja-flipping off walls and repeatedly jumping onto no-cat’s land (the kitchen counter). Just when I thought it was safe to reach for my camera and snap a few photos for this blog, our youngest kitty – a rescue boy named Perseus – poked his head up beside the cooling rack, snatched a doughnut, and was out of the room in a flash, leaving only a trail of crumbs in his wake. I don’t know exactly what it is about these wee doughnuts, but they’re definitely a fall favorite for creatures big and small!

The original recipe (from the brilliant blog Confessions of a Cookbook Queen) calls for dipping the doughnuts in glaze only once, but I went for it (‘it’ being diabetes, I guess?) and dipped them three times. Then I sprinkled them with copious amounts of cinnamon-sugar. I know, I know – but I’m not sorry. Not even a little. They’re SO GOOD!

BAKED PUMPKIN DOUGHNUTS

Yields: 3 dozen mini doughnuts

For the doughnuts:

  • 1 (15oz) can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large fresh eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the glaze:

  • 2 cups confectioner’s sugar
  • 6 tablespoons warm water
  • 1 1/2 teaspoons pure vanilla extract
  • Cinnamon-sugar (optional)
  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray mini doughnut molds with nonstick spray; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. Stirring frequently, bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan (approximately 4-6 minutes). Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
  4. Fill each doughnut mold about 3/4 full. [The original recipe recommended using a piping bag, but I used a Ziploc bag with the corner snipped off – easy filling and cleanup!]
  5. Bake doughnuts in preheated oven for 5-6 minutes, or until the tops spring back when lightly touched. Keep an eye on these to prevent over-baking.
  6. Let the doughnuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
  7. In a medium bowl, whisk all the glaze ingredients together until smooth.
  8. Place a sheet of foil or wax paper under your cooling rack. Dip each doughnut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. [I actually repeated this dipping process three times, because I love this glaze. I also topped them of with a sprinkling of cinnamon-sugar.]
  9. Enjoy!
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Baked Chai Spice-Vanilla French Toast

Baked Chai Spice-Vanilla French Toast

Good Sunday morning, baking gods and goddesses! Today’s recipe combines two personal favorites – French toast and the flavors of a vanilla chai latte – into one AMAZING breakfast dish. I wish I could claim this genius idea was my own, but credit goes to fellow blogger Savory Simple. Check out her blog for all things foodie-beautiful and delicious!

BAKED CHAI SPICE-VANILLA FRENCH TOAST

Yields: 6 servings

For the chai-spice mixture:

  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

For the french toast:

  • 6 large fresh eggs
  • 2 cups whole milk
  • 1/3 to 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon + 1 teaspoon chai-spice mixture
  • 1 tablespoon unsalted butter, softened
  • 1 loaf day-old French bread, chopped into 1-inch cubes

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon chai-spice mixture
  • Pinch of salt
  • 3 tablespoons unsalted butter, cold + chopped into cubes
  1. In a small bowl, whisk together the cinnamon, cardamom, allspice, ginger and cloves. Set aside.
  2. For the french toast, whisk together the eggs, milk, sugar, vanilla extract and 1 tablespoon plus 1 teaspoon of the chai spice mixture in a medium bowl.
  3. Grease a medium-sized (8×8″ or similar) casserole or baking dish with the softened butter and layer the cubed bread inside, gently pressing it down. Briefly re-whisk the liquid ingredients and pour them evenly over the bread, taking care to cover all of the exposed bread. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or as long as overnight to allow the mixture to absorb into the bread.
  4. When ready to bake, preheat the oven to 350° Fahrenheit (175° Celsius). In a small bowl, combine the topping ingredients until crumbly.
  5. Uncover the baking dish and gently press the bread down evenly until the liquid begins seeping up. Spread the topping evenly over the bread. Bake for 45 minutes until the top is golden and crunchy.
  6. Allow to cool for several minutes, then slice and serve.