Pumpkin Spice Baked Donuts

The pumpkin recipes aren't ending so just get used to it.  The way I see it, I've got until Thanksgiving to do pumpkin overload until I need to focus on peppermint-y Christmas-y things.  DEAL WITH IT.  Please?

I mean, it's not like I'm freaking out that there are Christmas decorations in stores already and that we all know that beginning November 1st, it'll be Christmas commercials all.the.time.   I'm totally fine with it.  Except obviously I'm not.  Because why is it ok to just breeze past Thanksgiving?  What has Thanksgiving ever done to you?  Do you not love turkey and casseroles and cranberry sauce?  Well if you don't then you don't love America.  

What I'm saying is, if you skip Thanksgiving and go straight to Christmas, you're a communist.  So department stores have a lot of explaining to do.  So can we all take a deep breath and just enjoy pumpkin a little longer?

And let's all just take a deep breath and brush these donuts with melted butter and them dip them in sugar and cinnamon.  Sound familiar?  If it ain't broke, don't fix it.  Except fix it by adding some pumpkin and spices to the batter.  That'll fix it real good.  So get to makin' this recipe.  And keep America safe by sharing the pumpkin love. 

Here's the Recipe!

Ingredients:

1/2 cup vegetable
3 eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin purée  (not pie filling)
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 3/4 cup plus 2 tbsp all-purpose flour 

For the cinnamon-sugar topping:
3 Tbsp unsalted butter, melted (for brushing)

1/2 cup granulated sugar
2 Tbsp cinnamon

Instructions:

1.  Preheat oven to 350 degree F. Grease wells of muffin tins or (as pictured above), donut pan and mini muffin pan.  I made a total of 12 donuts and 12 mini muffins.  

2.  In a large bowl, beat the oil, eggs, sugar, pumpkin, salt, and baking powder on medium until the smooth.  Then, sift in (I did this directly over the bowl) the pumpkin pie spice and the flour until they are completely incorporated – do not overmix.  It's ok to even have a few flour pockets.  

3.  Fill the wells of the muffin tin 3/4 full (same goes for donut pans and mini muffin pans).  Bake for 14 – 16 minutes for muffins or 10-12 minutes for donuts/mini muffins.   A toothpick should come out clean even though they will still appear moist.  Cool the pans on wire racks for 10 minutes then remove the muffins from the pans to cool further.  Combine sugar and cinnamon topping and set aside.

4.  When completely cool,  brush melted butter onto muffins/donuts.  Then, dip them in the cinnamon-sugar topping to evenly coat.  You may have leftover topping. Serve at room temperature. The muffins will keep in an airtight container at room temperature for 2 to 3 days though they are best fresh.  

Enjoy!

Recipe adapted from Smells Like Home

Pumpkin Spice Blossoms

I basically can't think of Halloween these days without singing, "Werewolf bar mitzvah, spooky scary.  Boys becoming men.  Men becoming wolves."  In fact, I think I have a larger scale problem of thinking exclusively in 30 Rock quotes.  Actually, is that a problem?  Or is it awesome?  Yeah, it's definitely awesome.  I'm glad we settled that.

So these little babies are just delightful.  Imagine if you will, a chewy, delectable cookie seasoned with the warmth of Pumpkin Pie Spice and topped with a pumpkin and white chocolate dream.  A dream I say!  They're just a perfect bite of fall and easy enough to make while you watch Hocus Pocus.  And really, that should be the litmus test to any Halloween treat:  Can I make this while watching Hocus Pocus?  

Omg you guys, now I want to Hocus Pocus LIKERIGHTNOW.  Do you ever think of movies the way you think of certain comfort food?  Like, watching something you've seen a thousand times relaxes you and feels familiar?  No?  Just me?  Well, Hocus Pocus is on my "comfort movie" list.  Right along with When Harry Met Sally and Ratatouille and Gone With The Wind and basically any Christmas movie ever made.  Oh boy, don't get me started on Christmas movies!  

But really, can we talk about Christmas movies now?

Here's the recipe!

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 large eggs
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp pumpkin pie spice
1 package Hershey's Pumpkin Spice Kisses, unwrapped
1/2 cup granulated sugar, for rolling cookies in

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or silicon mat.
2.  Unwrap pumpkin spice Kisses and place them in a bowl in the freezer until ready to use (this will cause them to melt slower when placed in the cookie). Place 1/2 cup granulated sugar in a bowl for rolling cookies in and set aside.

3.  In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy, about 2 minutes.
4.  In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.  With the mixer on low, gradually add in small batches to the butter mixture, until just combined.
5.  Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-8 minutes until puffed and slightly golden.
6.  Remove from oven, flatten just slightly with the back of a spoon and allow to cool three minutes still on the pan.  After three minutes, gently push a frozen pumpkin spice kiss into the center. The Kisses will get shiny and start to melt after a few minutes.   If they continue melting too quickly, you can put the whole baking sheet in the freezer for a few minutes to set them up.  

Enjoy!  

Recipe adapted slightly from Baker Girl.  

Pumpkin Black Bean Soup

Believe it or not, sometimes I'm required to feed myself food that doesn't include butter and sugar.  I'm not saying I like it but I have to do it.  But now that leaves are changing colors and lattes are being consumed at alarming rates and boots are being worn, it's time I bring out the ol' soup pot and get to business.

And I can chop an onion like no one's business.  Soup is sort of my favorite thing because you just take a bunch of ingredients from around the kitchen, toss it in a pot and simmer.  Then it's a meal!  In a bowl!  With oyster crackers!  And pajamas!  And Real Housewives of New Jersey!  I think I've lost focus here...

What I mean is, soup is cozy.  Soup is homey and you can make it on a lazy Sunday when you're the only person in Chicago not watching some gosh darn football game.  And this soup is made with wonderful spectacular pumpkin!  But I promise it's not pumpkin-y.  Well it is pumpkin-y but not too pumpkin-y.  It's mild and creamy and just an tinsy bit spicy.  Trust Annie on this one.  I never lie about soup.  

Now it's time to watch some gosh darn Real Housewives.  

Here's the recipe!

Pumpkin Black Bean Soup  

Ingredients: 

2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped

1 tsp minced garlic (I used the jarred stuff)
3 cups canned or packaged chicken stock (low sodium)
1 can diced tomatoes in juice
1 can black beans, drained
2 cans (total 30 oz) pumpkin puree
1 can evaporated milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

coarse salt, to taste

Instructions: 

1.  Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes.  Add garlic, cumin, and curry.  Mix to coat onions.  

2. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in evaporated milk and salt, to taste. 

3. Simmer 5 minutes, adjust seasonings (if necessary) and serve with oyster crackers.  Serves 4-6.  

Enjoy!  

Recipe adapted from Rachael Ray