Lovin' From the Oven

Glazed Pumpkin Donuts

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This is a sponsored post, but all opinions expressed are my own.

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Happy November! We are going to start rolling into the holiday season. I’m starting off with these baked pumpkin glazed donuts. I really should try frying them myself one time, though. I need to muster the courage to do that.

It’s always easier to bake donuts for me. It’s also healthier, less messy, and just as moist. Thanks to sugars from T-Sugars, these donuts came out superb!

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I used Belgian Cassonade Sugar to make the donuts and Icing Sugar Mill to make the glaze and dust the tops. Can we talk about how convenient their packaging is for that? It’s literally a sifter built in to the lid. You twist the top of the canister to sift the fine sugar out and close it when you’re done. IMG_8759

It’s rare to see a recipe use an entire can of pumpkin, but this one does. There’s no wasting or leftovers here! Dump that whole 15oz can into your batter. The end result is a moist donut that’ll last for days (not that it will last that long anyway).

In fact, my donuts were so moist that the glaze didn’t even harden as much as I would have liked and the powdered sugar on top kept getting absorbed into the dough. Oh well.

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They still looked great! Since I only have one regular donut pan and one mini donut pan, that’s what I used to bake the whole recipe in one batch. I can see festive sprinkles being a great addition to these donuts.IMG_8776

Here’s what they look like inside:IMG_8780

In the end, they really taste more like a pumpkin bread than a donut, but I’m not complaining.

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Using high quality sugars really make a difference in the overall taste of your product, so don’t skimp out! Recipe from Confessions of a Cookbook Queen.

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Glazed Pumpkin Donuts

Ingredients

  • 1 (15 oz) can pumpkin
  • 1 teaspoon ground cinnamon
  • 1 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
    • Glaze:
  • 1 1/2 cups powdered sugar
  • 4 tablespoons warm water
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 425. Spray donut molds with nonstick spray.
  2. In the bowl of your mixer, beat together the pumpkin, cinnamon, brown sugar, oil, and eggs.
  3. Gradually mix in the flour, baking soda, baking powder, and salt until just combined.
  4. Fill each donut mold about 3/4 full.
  5. Bake for 8 minutes, or until the tops spring back when lightly touched.
  6. Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
  7. In a medium bowl, whisk all the glaze ingredients together until smooth.
  8. Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. Dust with additional powdered sugar, if desired.
https://lovintheoven.com/glazed-pumpkin-donuts/

I can’t help but share this adorable photo of my friend‘s baby snacking on one of my donuts! How cute is she?! I can’t even.

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Chocolate Chip Pumpkin Banana Bread

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You either fall in the “love pumpkin” or “hate pumpkin” category. I never cared for it growing up (do any Asian households even eat pumpkin?!), but you can definitely count me in the first group now. Since one can of pumpkin is enough for two recipes, you bet that there will be more pumpkin coming your way.

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I baked these mini loaves and sent them to work with my DH. Thank goodness for co-workers! They’re the best at making more kitchen counter space. Since I’ve been working from home, I don’t have any co-workers to give these to. Sorry, DH. You’re just gonna have to take things to work for… forever. Hah.
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Pregnancy wise, I’m just over the half way mark! Can you believe it?! It seriously flew by. I’m 21 weeks tomorrow and finally starting to show. Every time I walk by my reflection, I have to do a double take because that baby bump throws me off. Is that really me? It’s crazy.

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We got this dish as a wedding present from one of our friends. It came straight from France and is the most beautiful plate in my cabinet! The colors and detail are a stunning presentation for this banana bread.

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Sprouts helped me kick off the pumpkin season with a wonderful package that they sent me. I went straight to the kitchen with a can full of pumpkin and turned it into this chocolate chip pumpkin banana bread. Yum! It’s the first pumpkin recipe for this year and it was a winner. Thank you Marla Meridith for the recipe!

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Chocolate Chip Pumpkin Banan Bread

Ingredients

  • 1/2 cup unsalted butter (1 stick) room temperature
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 cup canned pumpkin
  • 3 very ripe bananas
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chocolate chips + 1/3 cup for topping
  • cinnamon/sugar for sprinkling (optional)

Directions

  1. Preheat oven to 350 degrees F. Grease or spray a (8X4 or 9X5) loaf pan (I used 4 small pans).
  2. Cream together the butter and sugar. Mix in the eggs, pumpkin, banana, and vanilla.
  3. Gradually stir in the flour, baking soda and pumpkin pie spice until just combined.
  4. Add 1/2 cup of the chocolate chips and mix again.
  5. Pour batter into the prepared loaf pan. Top with the extra 1/3 cup chocolate chips and cinnamon/sugar mix, if using.
  6. Bake uncovered for 60-70 minutes or until toothpick comes out clean. (I baked my 4 small pans for 33 minutes)
https://lovintheoven.com/chocolate-chip-pumpkin-banana-bread/

Coffee Cake Donuts

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Instead of making a normal cake for a birthday, I decided to go a different route with donuts. We’re celebrating Chuck Williams’ 100th birthday today!

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Who is that, you ask? Well, Chuck is the founder of Williams-Sonoma, one of my favorite stores. Some of his finds and contributions to the culinary world are staples in my kitchen today. That includes my Kitchenaid mixer, Le Creuset pots, Bundt cake pans, Wusthof knives, and silicone spatulas! To read more about Chuck’s contributions, check out the list here.

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I used the Kitchenaid and silicone spatula for this recipe. The Kitchenaid is my lifesaver. I don’t know how I ever survived without it. IMG_8453

Mine came out a little flat, but that’s because I forgot to add the milk when mixing the wet ingredients. I blame it on pregnancy brain. Once the dough was done, it was almost the same consistency as cookie dough. I thought to myself, “This can’t be right…” I re-read the recipe and saw the milk that I read over. How did I miss that?
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So, I added it in last at the end. That probably had something to do with my donuts not turning out so fluffy and tall, but they still tasted good. IMG_8475

Also, this recipe made a LOT of crumb topping. When you poor it on top of the donuts, you’re going to think it’s overboard, but it’s not. Just trust me. The more crumb topping, the better. Plus, half of it will fall off when you’re pulling the donuts out of the pan, anyways. 
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I used my faithful donut pan from Norpro. It’s still working like a charm, more than four years after I bought it. The donuts slide right out and the pan looks brand new after being washed.
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Recipe from Chef in Training. The only thing I did differently was add a bit of oil to make them a little more moist.

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Coffee Cake Donuts

Ingredients

    For the Crumb Topping:
  • ¼ cup unsalted butter, melted
  • ¼ cup light brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon ground cinnamon
    • For the Donuts:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 egg, at room temperature
  • 1 tablespoon unsalted butter
  • ½ cup milk
  • 2 tsp oil
  • 1 teaspoon vanilla extract
    • For the Glaze:
  • ½ cup confectioner’s sugar
  • ½ tablespoon milk

Directions

  1. Preheat oven to 325 degrees F. Spray a donut pan with Pam and set aside.
  2. Make the crumb topping by mixing all the crumb topping ingredients with a fork until evenly mixed with coarse chunks.
  3. In your mixer, cream together the sugar, egg, and melted butter. Stir in the milk, oil, and vanilla. Gradually stir in the flour, baking powder, and salt until just combined.
  4. Fill each cavity in the donut pan ¾ full. Divide crumb topping equally between the 6 donuts.
  5. Bake for 14-16 minutes or until donuts are slightly golden. Remove from oven and let rest in the doughnut pan for 5 minutes or until slightly cooled. Remove donuts and place on a wire rack.
  6. Next, make the glaze. Whisk together confectioner’s sugar and milk until smooth. Drizzle over donuts and enjoy!
https://lovintheoven.com/coffee-cake-donuts/

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