Don’t these just look donut store-bought worthy?  I thought so.

These would be so amazing dipped into some creamy hot chocolate.

Just sayin.

So get your donut baking pan out.  Here we go!

Pumpkin Donuts Recipe

Ingredients:

½ cup oil, vegetable or canola
3 large eggs, room temperature
1 ½ cups granulated sugar
1 can (15 oz) pumpkin puree, not pumpkin pie filling
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice (See our recipe to make this HERE)
1 ½ teaspoons salt
1 ½ teaspoon baking powder

Glaze:

2 cups powdered sugar

1 tablespoon milk
Cinnamon Sugar for topping, ¼ cup granulated sugar with 1 teaspoon ground cinnamon mixed together

Instructions:

Preheat oven to 350 degrees F
Coat donut pans with non-stick cooking spray
In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth

In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
Gradually add the dry ingredients to the wet ingredients and beat just until smooth

Fill donut pan about ¾ full ** see notes in recipe below

Bake for 15-20 minutes or until lightly browned
Cool on wire rack for 5 minutes
Remove from pan
If using glaze, let donuts cool completely, then dip into glaze

Seriously if you made too many of these, people would want them forever and you’d have to start your own donut business. 

So yummy.

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Pumpkin Donuts Recipe

These Pumpkin Donuts are perfect for a cool crisp fall morning, especially if they are dipped into some creamy hot chocolate!

Course Breakfast

Keyword Pumpkin Donuts

Prep Time 10 minutes minutes

Servings 18 donuts

Equipment

• Donut Baking Pan

Ingredients

• 1/2 cup oil, vegetable or canola
• 3 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1 can (15 oz) pumpkin puree, not pumpkin pie filling
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp pumpkin pie spice ** see notes
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder

Glaze

• 2 cups powdered sugar
• 1 TBL milk

Cinnamon sugar for topping

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

Instructions

• Preheat oven to 350 degrees F
• Coat donut pans with non-stick cooking spray
• In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth
• In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
• Gradually add the dry ingredients to the wet ingredients and beat just until smooth
• Fill donut pan about ¾ full ** see notes
• Bake for 15-20 minutes or until lightly browned
• Cool on wire rack for 5 minutes
• Remove from pan
• If using glaze, let donuts cool completely, then dip into glaze

Notes

**Donut pan - to make filling the pan easier, use a plastic decorator bag or resealable bag

We make our own Pumpkin Pie Spice Mix with our recipe HERE

Glaze - Add powdered sugar to medium bowl, add milk and whisk until smooth
Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess.

Cinnamon Sugar - combine about ¼ cup granulated sugar with 1 teaspoon ground cinnamon, sprinkle immediately over glazed donut

Are you a pumpkin lover?  Check these pumpkin recipes out!

Pumpkin Chocolate Chip Cookies

Best Pumpkin Muffins Ever

Pumpkin Pie Spice Recipe

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Hello again! We’re Molly and Chelsea! We’re a best friend and food blogging duo behind Best and Bites who love to cook, bake and share it with the world. Some of our favorite things include shopping, eating (duh!),working out and pool days.

This just in. Guess what we’ve made (and ate) multiple times this week? If you guess lemon poppy seed mini donuts you’re right on the money.

Our most favorite muffin in the world is lemon poppy seed. We used to go to First Watch all the time when we both lived in Akron, and we would go solely for their lemon poppy seed muffins that come with the healthy crepes. Yeah, the extra large bakery style lemon poppy seed muffin kinda defeats the purpose of the healthy crepe, but it made us feel like we made a somewhat healthy decision.

With spring almost here (!!!) we decided we needed to reinvent one of our favorite flavor combos. And so the Lemon Poppy seed Mini Donuts were born. They’re a tiny baked donut made perfectly and drizzled with a citrus icing. Because they’re so tiny it’s okay to have a couple (or 10).

That’s our story and we’re sticking to it.

Let’s take a moment and virtually take in all that is in these mini donuts. Ready? The lemony citrus wafting through the kitchen as they bake up to a perfect round and adorable donut.

The second you open the oven the aroma fills our house with what we’re pretty sure spring smells like. And then the tiny little poppy seeds with all their nuttiness give this recipe just the right crunch.

Warm from the oven, these donuts are not complete without the citrus lemon icing. All you do is mix some powdered sugar with fresh squeezed lemon juice and it turns into this gorgeous and vibrant icing that makes this the perfect addition to our sweet little donuts.

Dunk the donuts into the giant bowl of silky icing and let them set on a baking rack and voi-la, you my friends, have the perfect, most adorable little dessert, breakfast or snack!

They’re zingy, they’re citrus-y and they’re everything you need in your life for the first day of spring.

If you love this recipe, give us a virtual high five by following us on Pinterest, Insta, Twitter and liking us on Facebook ?

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Lemon Poppyseed Mini Donuts

Servings 40

Author Bests and Bites

Ingredients

• donuts
• 1 cup granulated sugar
• 1/2 cup 1 stick unsalted butter, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon poppy seeds
• lemon glaze
• 1 cup powdered sugar
• 2 teaspoons lemon juice

Instructions

• Preheat oven to 350 degrees F. Spray mini donut pan with non stick spray and set aside.
• Using a stand mixer or had mixer, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing thoroughly between each addition.
• In a medium bowl, whisk together flour, baking soda and salt. Beat half the flour and sour cream alternately to the egg mixture until combined.
• Using a teaspoon, fill the mini donut tins halfway and bake for 7-8 minutes, until toothpick inserted comes out clean.
• Mix together the glaze ingredients until smooth. Allow donuts to cool completely and dunk in icing. Place on cooling rack to allow icing to set.

Monster Cookie Cups

Dark Chocolate Nutella Brownies

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I’m Celeste from The Whole Serving, and over on my blog you will find delicious vegetarian and vegan dishes. Some of the favorites are Apple Cinnamon Sticky Buns, Mushroom Bul Go Gi Lettuce Wraps, and Vegan Queso with Spiced Tortilla Chips  just to name a few. I hope you stop by for a visit and find some that will soon become your favorites. Please leave me a comment so I’ll know you stopped by.

Quick and easy, moist and tender are words that I would use to describe this recipe, you’ll never miss the eggs.

I did however, omit the step of dipping the muffin into melted vegan butter before dipping into the cinnamon sugar, just didn’t want to add any extra calories. Dipping them in the butter before the sugar will get more sugar on your muffins, but dipping the muffins in the sugar while they are still warm worked for me.

Enjoy them with a glass of almond, cashew or any milk of your choice, a cup of tea or coffee. But let me warn you, it’s hard to eat just one or two or three or four.

It’s a big hit with my family, I made a second batch using my donut pan.

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Cinnamon Sugar Donut Muffins

Recipe fromTexanerin Baking

Servings 32

Calories 101kcal

Author Celeste @TheWholeServing

Ingredients

• 1 3/4 cups white whole wheat or plain all-purpose flour
• 1/2 cup unrefined sugar or granulated sugar for sweeter muffins use 3/4 cup
• 1 tablespoon baking powder
• 1/4 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 cup applesauce
• 1/2 cup almond milk warmed
• 1/2 cup melted refined coconut oil or canola oil
• 2 tablespoons maple syrup
• 1/3 cup melted vegan butter or melted coconut oil
• 3 tablespoons of granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.
• In a medium bowl, mix together the first five ingredients.
• In a large bowl mix the applesauce, warm milk, oil and syrup.
• Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.
• Fill the muffin tin almost to the top.
• Bake for 8 to 10 minutes or until muffins spring back when touched.
• While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.
• When muffins are done, allow the to cool slightly enough to handle them.
• Turn them out of the pan and roll them in the sugar mixture, coating them completely.
• If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.
• Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm.
• Store leftovers in an airtight container in the fridge, that's if you have leftovers.
• Have Fun and Enjoy!

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 11.7g | Protein: 0.8g | Fat: 5.9g | Saturated Fat: 2.4g | Sodium: 53.9mg | Fiber: 0.5g | Sugar: 5.8g

Lets Connect, find me on: Twitter, Pinterest, Facebook, Instagram and Google+

You may also like these popular post from my blog, The Whole Serving

 This awesome post has been shared with Homestories A to Z and Whipperberry.

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Fall was definitely in the air at this weekend’s link party.  We could smell the pumpkin pie baking through our computer screens!  Here are nine of our favorite links that will help you welcome fall deliciously.

Apple Pie Jelly Donuts from The Crafting Foodie

Caramel Apple Funnel Cakes from This Silly Girl’s Life

Acorn Treats from The Coconut Head’s Survival Guide

Dutch Apple Pie Bars from I Dig Pinterest

Fresh Spiced Pumpkin Dip from With a Blast

Caramel Apple Cider from My Frugal Adventures

Pumpkin Cheesecake from Lady Behind the Curtain

Caramel Apple Muddy Buddies from Life with the Crust Cut Off

Apple Cinnamon Caramel Crunch Ice Cream from Sweet Baked Life

Thanks again for sharing your projects and recipes with us during Super Saturday #59!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your links featured there!

The post Welcome Fall with These 9 Treats appeared first on TGIF - This Grandma is Fun.

I love Autumn, don’t you? It’s my favorite time of year. The colors are just fantastic. I love the oranges, reds, yellows, and even browns. The other day I went exploring downtown Salt Lake City and took my camera along with me. I had so much fun being by myself. Ya, I’m a nerd. I enjoy being by myself–experiencing the quiet and reverence of nature without kids saying “mom, mom, MOM!” or arguing or just gabbing. I enjoy the quiet. The sounds of birds. The flapping of their wings. Their squawks as I approach warning me to leave them alone. I love hearing the wind roar and feel my hair fly across my face tickling my cheeks. I get satisfaction out of small, yet great, things.

Here are a few pics I took today at the Brigham Young Historic Park in downtown Salt Lake City. These statues reminded me of my childhood playing in the nearby pond and catching polliwogs with my older brother. Ah, such fond memories.

Another fond memory is coming out of the chilled outdoors and sipping hot chocolate and eating pumpkin chocolate chip bread or muffins. I love the combination of pumpkin and chocolate. Today, I made pumpkin chocolate chip cake donuts. And they are wonderful. I might have eaten half a batch before everyone got home from work and school. But I’m not saying. No, you can’t make me confess. Okay, I will give you a hint: I will be tipping the scale come tomorrow morning! Oy!

These pumpkin chocolate chip cake donuts are moist, tender, and full of flavor! Enjoy a bite before autumn ends.

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Pumpkin Chocolate Chip Donuts

Course Dessert

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 donuts or 15 muffins

Author Bakerette.com

Ingredients

• 1/2 cup unsweetened applesauce
• 3 large eggs
• 1 cup granulated sugar
• 1 1/2 cups pure pumpkin purée not pie purée
• 1 1/2 teaspoons pumpkin pie spice or 1 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 1/2 cup miniature semi-sweet chocolate chips
• Confectioners sugar sprinkled (optional)
• 3 tablespoons cinnamon-sugar mixture optional

Instructions

• Preheat oven to 350 degrees F. Lightly grease two standard donut pans. If you don't have a donut pan, you can make these into muffins. See notes below.
• With a wire whisk, mix all ingredients minus the chocolate chips.
• Fold in the chocolate chips.
• Pour into prepared donut pans about 3/4 full and bake for 15-20 minutes or until springy to touch.
• Let cool for 5 minutes, loosen their edges, and turn out onto a wire rack to cool. Sprinkle with powdered sugar or with a cinnamon-sugar mixture
• Don't wrap leftover donuts in plastic or they'll become soggy. Either place on a plate and top with a cake cover, or place in a plastic baggy leaving the bag unfastened.

Notes

For Muffins: If you don't have a donut pan, you can make these in a standard-size muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Recipe adapted from KingArthurFlour.com

Thank you Debbie, Sherri, and Tracy for allowing me to share your space today with you and your readers! I’d love it if you all stopped by Bakerette.com to see what else is cooking! Have a wonderful Thanksgiving!

Wow Jen! We can always count on you to bring us amazing recipes. Love the donut idea, and so nice that they can be made into muffins as well. We agree, pumpkin and chocolate are a winning combination.

If you like this recipe, you might also like these other items at Bakerette. Click on the photos for the recipes:

Vanilla Cookies

Christmas Star Cookies

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