Saturday, October 21, 2017

Baked Pumpkin Donuts

Fall is my favorite. Along with all things pumpkin. And donuts are a weekend staple in my house. Not only do I love Saturday morning DD trips, but I also love baking them at home. They don't take long, usually less than 20 minutes start to finish. Plus, they're much healthier. 
Today, I am sharing a recipe I recently tried.  One that combines my love of donuts and pumpkin. These donuts are so moist, light and delicious. I served them at a playdate, not only did the adults love them but the kids did too! Enjoy! 

Pumpkin Donuts
  1. Preheat the oven to 350°F. Lightly grease the donut pans.
  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Add the flour, continue mixing until batter is smooth.
  4. Fill the donuts about 3/4 full. An easy way to do this is to pour the batter into a plastic bag, cut the corner and pipe it into the donut pan.
  5. Bake donuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
  6. Transfer donuts to a cooling rack carefully once they've cooled for a few minutes.
  7. Combine another 1/4 cup of sugar and 2 tsp of cinnamon in a bowl. Mix completely. Pour cinnamon sugar mixture into a gallon plastic bag.
  8. Gently place donuts into a large bag filled with the cinnamon sugar mixture and coat completely.
  9. Place out on a cooling rack to cool or enjoy warm!
Recipe Notes

If you're in need of donut pans, here are great options! *This post contains affiliate links*

Sunday, June 18, 2017

Strawberry Lemon Muffins

After trying a handful of new strawberry recipes, I have to say that this recipe was my new favorite. I’ve never combined lemon and strawberries in a baked good before, so glad I gave it a try. The combination of sweet and tart is what made these muffins so good. They’re also pretty to look at too.
lemon strawberry 1
When baking muffins or cupcakes, I always let the kids pick out the liners for the pan. AG picked these out to match the lemons on the table. Girl after my own heart!
strawberry lemon 3
The fresh strawberries really made this recipe. The muffins are extra moist when you bite into them and then the lemon zest gives you that final tang. These muffins are full of flavor.
strawberry lemon
The recipe only makes 12 muffins, so if you’re making them for neighbors or friends, I would definitely recommend doubling it. I made them for breakfast for the week and passed the rest on to our neighbors. This recipe will definitely be one I pull out whenever I have fresh strawberries, perfect for spring or summer.
strawberry lemon
Serving Size: 12 muffins

  1. Preheat oven to 375 degrees. Line a muffin pan with liners. Spray muffin liners with cooking spray to prevent the muffins from sticking once baked.
  2. In a large bowl, beat together the milk, oil, sugar, egg, and lemon juice.
  3. In a separate bowl, mix the lemon zest, flour, salt, and baking powder.
  4. Mix together wet and dry mixture, do not over mix.
  5. Fold in strawberries until combined.
  6. Fill muffin cups about 3/4 full with the batter.
  7. Bake 20-22 minutes, or until a toothpick comes out clean.
  8. Allow to cool 10 minutes before removing from the muffin pan.
Recipe Notes
For another variation on this recipe, try blueberries in place of the strawberries!

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