pumpkin doughnut muffins

one of troubles of not writing blog posts as i bake, is that i have recipes to share that are very seasonal.  you know most people like pumpkin flavored treats during the fall time, fruit desserts in the spring and summer, and so on.  but i didn’t want to wait until the fall to post these pumpkin doughtnut muffins because they are too good to keep to myself.

plus what is nice about this recipe is that it uses canned pumpkin, which you can find at the grocery store year around.  so no need to wait until the fall to whip up a batch of these pumpkin doughnut muffins.  i love that this recipe elevates a standard pumpkin muffin to new heights with the addition of a vanilla glaze, just like the one used on doughnuts.

they have the perfect amount of spice and pumpkin flavor and i love the crunch and crackling of the glaze.  they are definitely best the day you make them, but i made them the night before i served them and they were just fine.  oh and they aren’t all that difficult to make either – though you do end up using quite a few bowls for just 12-15 muffins.  oh well, it’s a small sacrifice for these bad boys.

start by combining the dry ingredients – flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a large bowl.

then in a medium bowl, mix together the pumpkin puree and greek yogurt.


pumpkin scones with spiced glaze

this past weekend i went to a potluck brunch with some friends from college.  we were all orientation leaders at gw.  well actually gw likes to have fun, snazzy names for all their programs and student employees, so at gw it isn’t orientation, it’s colonial inauguration (ci) and we weren’t orientation leaders, we were colonial cabinet members.  also there aren’t resident assistants at gw, instead there are house proctors/scholars and when i was in school they were community facilitators.  fancy, huh?

okay, not really… but enough about gw, it was so, so wonderful to see everyone who i did ci with.  i hadn’t seen them in years and i had a great time catching up with all of them.  since it was a potluck brunch, i signed up to bring scones.  i thought it would be nice to bring both a sweet and a savory scone and decided on making pumpkin scones and bacon & cheddar scones (new recipe coming soon!).

i did a quick search online and found these pumpkin scones from one of my favorite blogs, brown eyed baker.  i knew it would be good because i haven’t made a bad recipe from this blog yet.   and of course, they were delicious – full of pumpkin flavor and warm spices.  unfortunately, i think i may have used too much flour while forming the scones so they were just a tad bit dry.

still they were light and flaky and everyone enjoyed them.    i think what made these scones extra special was the spiced glaze.  of course you could just use plain ol’ powdered sugar/milk glaze but you would definitely be missing out.  i loved the extra punch of spice – cinnamon, nutmeg, cloves, and ginger.  amazing!

so in celebration of old friends and fall time, make a batch of these pumpkin scones with spiced glaze!

to start, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves in a large bowl.

add the butter and use a pastry blender or two forks to cut the butter into the flour mixture until it’s crumbly.


in another bowl, mix together the pumpkin, half and half, and egg.

there we go…

then pour the wet ingredients over the dry,

and use a spatula to fold the ingredients together,

until it forms a lovely ball of dough.

put the dough onto a lightly floured surface and form it into a 1 inch thick rectangle.  be sure not to use too much flour or else the scones will end up a little dry like mine did.

cut the rectangle into thirds and then cut each third into 4 pieces.

arrange the scones on to a parchment paper or silpat mat lined baking sheet.  don’t worry about them being kind of close together because they don’t spread much, if it at all.

bake the scones at 425 degrees f for 14-16 minutes.

transfer the scones to a wire rack to cool completely.  while the scones are cooling, make the spiced glaze.  just combine powdered sugar, cinnamon, nutmeg, and a pinch each of ground ginger and ground cloves.

then add just a little bit of milk.

and mix until it’s nice and smooth.

once the scones are cool, pour some of the glaze on to each one.

then allow the scones to dry for 1 hour to give the glaze some time to harden and dry.  then it’s time to gobble them right up!

for the recipe please visit brown eyed baker.  (the only change i made was that i omitted the powdered sugar glaze, i figured there was no need for both the regular and spiced glazes).

whole wheat brown butter pumpkin waffles

it is officially fall.  the weather is getting cooler and pinterest is filling up with pumpkin and apple recipes.  yay!  i’ve said it before, fall is my favorite time of the year.  well fall and spring are my favorite seasons.  i don’t tend to do very well in extreme cold or heat so winter and summer are definitely not contenders for my favorite time of the year.

i am so excited to make my first pumpkin recipe of the season.  i have been addicted to making waffles and i can’t wait to share all of the new waffle recipes i’ve found and tried out.  the first one i’m going to share are these whole wheat brown butter pumpkin waffles.  wow that’s a mouthful.  but i think it’s important to highlight what makes these waffles so special in its name.  the whole wheat makes the waffles nice and substantial and the brown butter adds a wonderful layer of toasted goodness.  p.s. i wish i could bottle the smell of brown butter.  it is just to die for!

oh you should know that this recipe makes a TON of waffles.  i filled a whole gallon size bag with waffles and then still had more left over.  but this is not a problem at all because i am looking forward to having these waffles for breakfast everyday this week (and probably all next week too).  i keep my waffles in the freezer and then just heat them up in the toaster in the morning.  homemade waffles on a weekday morning are definitely a treat.

the original recipe calls for a lovely brown butter buttermilk syrup that i’m sure is delicious, but i’ll be enjoying my waffles with a little drizzle of real maple syrup.  i think either way, you will be glad you made these whole wheat brown butter pumpkin waffles.   savor the amazing smell as these waffles bake and then indulge in the pumpkin-y, cinnamon/clove/ginger/nutmeg spice-y, brown butter-y gloriousness that is these pumpkin waffles.

start by making the brown butter.  all you need to do is put the butter in a small saucepan and heat it over medium heat.  the butter will melt and then start to brown after a few minutes.  when it smells sweet and nutty you know your brown butter is ready.

pour the brown butter into a bowl to stop the cooking and keep it from burning.  then skim off the foam and set it aside to cool slightly.

in a medium bowl, combine the whole wheat flour, brown sugar, baking soda and powder, salt, cinnamon, ginger, nutmeg, and ground cloves.

now in a large bowl, add the eggs, pumpkin, buttermilk, vanilla, and brown butter.  mix to combine.

pour the dry ingredients into the bowl with the wet ingredients.  whisk until just combined – be careful not to overmix.

the batter is ready.

bake the waffles according to your waffle iron’s instructions.  for our waffle maker, i need to pour 1 cup of batter on to the iron…

then bake for 5 minutes.

ta da!  the waffle is done!

cool the waffles on a wire rack to keep them from getting soggy.

a tip: use clean kitchen shears to cut the waffles.  also if you plan on freezing and then toasting to reheat, trim the edges to keep them from burning.

hope you enjoy these whole wheat brown butter pumpkin waffles!  coming soon… cinnamon chip and cornmeal & chive waffles!

please visit two peas and their pod for the recipe.

pumpkin pie baked oatmeal

although it is definitely summer time here in dc and the hot, humid weather is upon us – i still love pumpkin flavored dishes, desserts, and even breakfast.  pumpkin is typically thought of a fall/autumn flavor but since you can find canned pumpkin year around, why not use it?

a couple weeks ago, i was really craving some gnocchi so i whipped up some pan-fried pumpkin gnocchi.  the recipe only used half a cup of the pumpkin puree and i wasn’t quite sure what to do with the rest.

when i started planning for meals the next week i decided to make blueberry muffin baked oatmeal.  then it dawned on me… why not use the leftover pumpkin puree and make pumpkin pie baked oatmeal instead.

this was quite a genius idea if i do say so myself.  🙂  i just adapted the blueberry muffin baked oatmeal recipe – omitted the blueberries and added the pumpkin puree along with some pumpkin pie spice.  of course, i left on the crumb topping because we all know that’s the best part.

the pumpkin pie flavor ended up being pretty subtle so if you want your baked oatmeal to pack a stronger pumpkin pie punch, i would suggest increasing the amount of pumpkin puree and pumpkin pie spice.  but this was perfect for chris and me because he isn’t a super big pumpkin pie fan.  we both gobbled it up for breakfast every morning last week.

first combine the dry ingredients in a medium bowl – oats, brown sugar, baking powder, pumpkin pie spice, and salt.

then in another bowl, combine the wet ingredients – milk, pumpkin puree, applesauce, egg, and vanilla.

oh and a quick tip, if you happen to make baked oatmeal fairly often, but not quite often enough to quickly use up a big jar of applesauce – get a 6 pack of these little snack packs of applesauce.  each serving is 1/2 cup which is exactly what you need for 1 recipe of this pumpkin pie baked oatmeal.  it’s also the same amount you would need for other baked oatmeal recipes like the blueberry muffin, banana nut, and apple cinnamon.

pour the wet ingredients over the dry ingredients…

and mix to combine.

pour the oatmeal mixture into a greased 8×8 pan.

then make the streusel crumb topping by combining flour, sugar, cinnamon and butter.

sprinkle the crumb topping evenly over the oatmeal.

bake at 350 degrees F for 30-35 minutes.

serve warm.


pumpkin granola

so a few weekends ago, i did a bunch of baking.  the last thing on the list was this pumpkin granola.  everything had been going well, until …

i tasted the finished granola.

it was salty.


salty granola is no good.  what is wrong with this recipe?!?!?!

well, there was nothing wrong with the recipe – i just completely forgot to add in the brown sugar called for in the recipe.

brain fart.

i didn’t know what to do with my salty granola though.  throw it away?  no that would be a complete waste.  so i decided to improvise.

i added some dried cranberries and drizzled on some white chocolate.

though it helped a little bit it still wasn’t right.  since i added even more stuff to the granola i really couldn’t just throw it away.  so i added a little brown sugar to the granola when i ate it for breakfast in the morning.

it was much better but i can’t wait to try to make the actual recipe again because even with my screw up the granola was still tasty – a subtle pumpkin flavor, lots of warm pumpkin pie spices and the awesome crunch from the nuts and granola clusters.  it’s also easy to make and this granola doesn’t have added oil which makes it a lovely, healthy breakfast or snack!

this granola starts by mixing up pumpkin puree, apple sauce, maple sugar, vanilla extract and don’t forget the brown sugar!

in another bowl mix together the rolled oats and spices.

then mix them together.


now spread the pumpkin oat mixture onto a baking pan and bake it at 325 degrees F for 45-50 minutes stirring once at the half way point.

then i added some chopped almonds but you can add any kind of nut you would prefer.  you can also add in dried fruit like cranberries or raisins.

i like to eat my granola with milk like regular cereal or sprinkled on some yogurt.  it’s also great plain for a healthy afternoon snack.