Category Archives: Breakfast

Spiced Pumpkin Puffs

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I’m fairly certain that we all do it.  I’m talking about doing things that we’re not exactly in favor of because everyone else is doing them.  You know what I’m talking about, right?  Wearing skinny jeans.  Buying the bazillionth Frozen item for your daughter as if she doesn’t have anything else emblazened with Anna and Elsa and Olaf.  Bacon.  Jumping off a cliff.  Pumpkin spice everything.  

But sometimes we find that things of which we were leery and resistent aren’t all that bad.  They may even make you and others happy.  Skinny jeans are great to show off that cute pair of boots.  Your daughter’s face continues to light up with each hint of “Let It Go”.  And there is absolutely nothing wrong about the bacon craze.  Will jump off cliff for it.

And pumpkin spice?  Well… here it is.  
IMG_5848 IMG_5849 IMG_5851  Spiced Pumpkin Puffs

recipe adapted from America’s Test Kitchen Spiced Pumpkin Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom (optional)
  • 1/4 tsp ground allspice (optional)
  • 1/8 tsp ground cloves (optional)
  • 1 (15 oz) can pumpkin (not pie filling)
  • 1 cup sugar
  • 8 Tbsp (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tsp. vanilla extract

Coating

  • 1-1/2 cups sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1 cup butter, melted
  1. Generously grease two mini muffin tins.  Adjust oven rack to the lower-middle position and heat oven to 350 degrees.
  2. Whisk the flour, baking soda, baking powder, cinnamon, salt, and spices in a large bowl.  In a medium bowl, whisk the pumpkin, sugar, melted butter, eggs, and vanilla together until smooth. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not overmix).  The batter will be thick.
  3. Divide batter between the muffin cavities (about 1 Tbsp per cavity).  Bake until golden brown, about 15-20 minutes.
  4. Meanwhile, mix the sugar and spices for the coating in a medium bowl.  
  5. Remove the muffins from the tins immediately and roll in the melted butter and then in the sugar mixture, letting cool on a wire rack.  Serve.

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Cranberry Lime Baked Doughnuts

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IMG_3086A quick perusal of my Facebook news feed this evening reveals a general dislike for the snow that fell across the worlds of many friends today.  As I sit here, it’s been icing outside (not to be confused with frosting, which would be much more pleasant, I imagine).  It’s not a good night to be out and about; it’s a better night to be in on the couch with a warm drink, a snack, and the Olympics, I say.  Not that it’s exactly what we want to be watching, either — sports on ice and snow.  As if many of us haven’t seen enough of that out our own windows or tried our own skidding version of Turn #2 driving through our neighborhoods.  

Tonight let’s dream of a bit of sunshine and warmth, the kind that grows citrus and drinks with colored umbrellas.  And should tomorrow come with a day off (I pray that’s a dream that doesn’t come true), a batch of these might just ease the snow major blues.

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Cranberry Lime Baked Doughnuts

  • 1 cup minus 1 Tbsp. all-purpose flour
  • 1 Tbsp. cornstarch
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1/4 cup sour cream (optional)
  • 1/2 tsp. vanilla extract
  • juice from half of lime (about 1 Tbsp.)
  • zest from half of lime (about 1 to 2 tsp.)
  • 1 cup frozen cranberries, preferably chopped

Icing

  • 3 cups powdered sugar
  • 1 tsp. pure vanilla extract
  • juice from half of lime (about 1 Tbsp.)
  • zest from half of lime (about 1 to 2 tsp.)
  • 1/4 cup milk (have more on hand to thin as necessary)
  1. Preheat oven to 400 degrees.  Grease doughnut pan with vegetable oil cooking spray (preferrably for baking).
  2. Combine flour, cornstarch, sugar, baking powder, and salt in medium bowl.  Add egg, oil, milk, sour cream, vanilla, lime juice, and zest and mix just until combined.  Stir cranberries into batter.
  3. Spoon batter into prepared pan (cavities will be quite full).  Bake for 10-15 minutes or until tops are beginning to become golden brown and spring back when touched lightly (the bottoms of the doughnuts will be a deeper brown, nice and crisp.  Cool in pan for 5 minutes.  Remove to wire rack.
  4. Meanwhile, mix powdered sugar, vanilla, lime juice, and zest in medium bowl.  Add milk one tablespoon at a time until it’s a consistency that will glaze the doughnuts.  Spread icing on each doughnut; let sit for several minutes until glaze begins to harden.  If desired, turn doughnuts over and spread glaze over them to fully encase them with icing. Leftovers are best kept refrigerated, if there happen to be any.

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