Baked Mini Pumpkin Donuts

I ordered mini donut pans recently, oh my goodness they are so little and cute.  Today we used them, my friend Whitney and I made pumpkin donuts.  We had pumpkin puree I had made recently was perfect for donuts.  These donuts are small and a perfect Fall treat for fingers to hold onto and eat.

Small little bites of sugar, spice, and pumpkin!

Ingredients:

1/2 cup melted Coconut Oil
3 large Eggs
1 1/2 cups Granulated Sugar
1 1/2 cups Pumpkin Purée (canned pumpkin can be substituted)
3/4 teaspoon Ground Cinnamon 
1/4 teaspoon Ground Nutmeg 
1/4 teaspoon Ground Ginger
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder
1 3/4 cup All Purpose flour

Preheat oven to 350 Farhenheit.

Mix all ingredients together in a medium bowl with a whisk until combined.  Do not over mix.

Pour batter into a zip top bag.  Spray donut pans with non-stick spray.

Cut corner of the bag and squeeze batter into donut pan 3/4 full.

Bake for ten minutes.

Fill zip top bag with cinnamon and sugar, place donuts in bag and coat in cinnamon sugar.

Enjoy!

Baked Mini Pumpkin Donuts

Ingredients:

1/2 cup melted Coconut Oil
3 large Eggs
1 1/2 cups Granulated Sugar
1 1/2 cups Pumpkin Purée (canned pumpkin can be substituted)
3/4 teaspoon Ground Cinnamon 

1/4 teaspoon Ground Nutmeg 

1/4 teaspoon Ground Ginger
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder

1 3/4 cup All Purpose flour

Process:

Preheat oven to 350 Farhenheit.

Mix all ingredients together in a medium bowl with a whisk until combined, do not over mix.

Pour batter into a zip top bag, spray donut pans with non-stick spray.

Cut corner of the bag and squeeze batter into donut pan 3/4 full.

Bake for ten minutes.

Fill zip top bag with cinnamon and sugar, place donuts in bag and coat in cinnamon sugar.

Enjoy!

Pumpkin Whole Grain Bread

I love Fall.  The good news is, we have been having Fall weather here in Queens.  Recently I bought 4 Sugar Pumpkins, for 99 cents each.  My daughter Haley really wanted to color one and make a Jack O' Lantern but I said no.  These pumpkins were destined for wonderful recipes.  My children are divided into two groups, half are Pumpkin Pie eaters and the other half like Apple Pie.  This bread actually appealed to three of my four children.  My fourth child is the pickiest eater EVER.  He has few things he isn't afraid to eat. We can claim that 3 out of 4 of my children love this recipe and you should try it out.  I also had a chance to use my pressure cooker to prepare the pumpkin, it is a really good way to cook a pumpkin quickly.  

 My home smelled amazing while this bread was in the oven baking, and it is  delicious too.

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl
or a zip top bag like I did.

 Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

 Add pumpkin puree.

 So far so good and all mixed.

 Add flours in three stages and mix in between.

 We are all ready to go.

 Pour batter into 1 large or 2 small bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

 Remove from oven and allow to cool on rack.

When it has cooled, slice and serve.

Enjoy!

Pumpkin Whole Grain Bread

Printable Recipe Found Here

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Process for Pumpkin Puree:

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Process for Pumpkin Bread:

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl.

Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

Add pumpkin puree.

Add flours in three stages and mix in between.

Pour batter into 1 large or 2 bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

Remove from oven and allow to cool on rack.

Enjoy!

Apple Multigrain Muffins

I feel like the muffin girl this week.  I made more muffins today.   Since we had apples, that is what I used.  My children like muffins, and truthfully three of my four children prefer their apples by themselves.  My friends Bridget and Whitney came to help me make more muffins too.  Three pairs of hands really does make the process more fun, as long as we aren't trying to be in each other's spaces at the same time.

 This muffin isn't very pretty, but it tasted really yummy.

Preheat oven to 375 Farenheit

 Ingredients for this recipe are: 1/2 cup softened butter, 1/2 cup of sugar, 3/4 cup turbinado sugar
(brown sugar also works) divided, 1 large egg, 1 cup buttermilk (I used homemade, recipe found
  here), 2 cups Wonder Flour (description of wonder flour here, or use half whole wheat flour and
all purpose flour), 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt,
1 tablespoon cinnamon, and 3 large apples (any apple you like to eat).  I doubled the recipe when
I made it, hence the double ingredients.

 Add sugars (1/2 the turbinado sugar), butter, baking soda, salt and baking powder together in
mixing bowl and beat with whisk attachment until...

 Fluffy has been achieved.

 Peel...

 Core, and dice the apples.

 Add eggs and whisk until combined.  Remove bowl from mixer and using a spatula stir in
buttermilk, and finally add flour, cinnamon...

 Let the batter get to know the apples and let them join in holy muffindom.

 The batter is ready to be baked.

 If you are smarter than I was while making these muffins, you will not try to make these without muffin papers, DON'T DO IT.  I warn you in advance, these muffins are very soft and delicious
and don't have an ounce of backbone to them and will fall apart without that muffin paper.

 Sprinkle the other half of the turbinado sugar on the muffins.

Bake muffins in oven for 25-30 minutes, check doneness with toothpick.

 I overfilled my muffin pans.   Don't make that mistake either. 

Enjoy!

Buttermilk Spelt Pancakes

My children LOVE pancakes. We have eaten pancakes for breakfast, lunch, and dinner. These pancakes are the best pancakes I have ever made.  This recipe is the culmination of many attempts at the perfect pancakes.  These pancakes will change your life, well not really, but they are that yummy.

Would you like to make these?

 

Ingredients for this recipe are: three large eggs,  1 tablespoon sugar (I used turbinado), 

3 tablespoons coconut oil, 1 2/3 buttermilk(I used homemade, recipe found here), 1/2 teaspoon 

salt, 1 teaspoon Baking Soda, 2 teaspoons Baking Powder, 1 1/2 cups Spelt flour 

(I freshly milled mine).

 Separate the three eggs, put the yokes in a bowl, put the egg whites in a mixer and beat
them until they form stiff peaks.   Remove the egg whites to a plate, bowl, whatever you
want and put them aside.

Put coconut oil, buttermilk, and egg yolks in the mixing bowl and mix.

 Add the flour, Baking Powder, Baking Soda, and salt.  Mix the batter till just mixed.
Do Not Over-mix!

 Gently add half the egg whites and fold in, this half can be added quickly.  the second half
should be folded in slowly, we don't want to deflate the egg whites.

 Let the batter rest while you pre-heat the griddle.

 Would you like Gingerbread pancakes, my son's don't like these so I didn't get to make them this way.  The ingredients to add for Gingerbread cookies are: 2 tablespoons molasses, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon ginger.

I used a 1/4 cup ladle to pour batter on the griddle.

 Beautiful pancakes, that is why I use a ladle to pour.

Flip the pancakes when you see bubbles around the edge.

Enjoy!