Baked Pumpkin Spice Donuts with Maple Glaze

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

I’m preparing myself for a heated debate, but I think it is a crime that they start selling pumpkin spice lattes at Starbucks in August. Maybe it’s just because I’m in denial that summer is coming to an end, but I don’t see the appeal of rushing from one season the next. Unless that season is winter. It’s no secret that I hate winter…

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

Back to more important things – pumpkin spice. Now that we have reached the middle of September, I’m on board with adding a few fall touches around the home and pulling out my fall spice blends. Bring on nutmeg, clove, and cinnamon! There is something about a slight chill in the air to make me want to curl up in a blanket, drink hot apple cider, and indulge in a sweet treat. This time around, I treated us to a batch of baked pumpkin spice donuts with maple glaze.

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

These pumpkin spice donuts are a great treat to bring to a school function, office party, or weekend brunch. They are quick and easy to make, but give the impression that you are a baking goddess. Homemade donuts?! How do you find the time!

It will be our little secret that they are just as easy as making a batch of cupcakes!

Baked Pumpkin Spice Donuts with Maple Glaze

Ingredients:

For the donuts

  • 1 C. flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2/3 C. pumpkin puree
  • 1/4 C. honey
  • 1/4 C. almond milk
  • 1 egg
  • 1 tsp vanilla extract

For the glaze

  • 2 C. powdered sugar
  • 4 Tbs maple syrup

Directions:

  • Preheat oven to 375˚ and butter the donut tin
  • In a large mixing bowl, stir together the flour, baking powder, spices and salt.
  • In a separate bowl, mix the pumpkin puree, honey, almond milk, egg and vanilla extract together.
  • Add the wet ingredients into the dry ingredients and stir until combined.
  • Spoon the donut mixture into a ziplock bag and snip one corner off. Use this bag to pipe the mixture into the donut tin.
  • Place donuts in the oven to bake for 15-18 minutes.
  • While the donuts are baking mix together the powdered sugar and maple syrup to form the glaze.
  • Once the donuts are out of the oven and have had a chance to cool down, spread an even layer of maple glaze on each donut.
  • Add a sprinkle of cinnamon on top and serve!
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Heirloom Tomato and Zucchini Pesto Pizza

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

If visits from my parents were not enough on their own, they always come bearing gifts from their garden. On their most recent visit I was spoiled with fresh raspberries (my favorite!), salsa, apples, plums, and heirloom tomatoes. The fruit was gone in an instant and I was left to ponder how to best use the tomatoes. Most people would just pop them in their mouths and a delicious snack, but I was itching to try a new recipe. Therefore, I decided to whip up this heirloom tomato and zucchini pesto pizza with other ingredients I picked up for the farmer’s market.

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Ian has been dabbling with making homemade bread and pizza dough, but he was out of town when I attempted this recipe so I kept things simple and bought pre-made dough. After a few failed attempts at shaping the dough by tossing it in the air, I resorted to using a rolling pin. Thankfully, shaping the pizza dough was the toughest part of the entire recipe and everything else ran smoothly!

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Thirty minutes later, I pulled out the pizza, drizzled it with balsamic glaze and savored every bite. The best part about making a flatbread pizza is the flexibility to use what ever fresh produce you have on hand. If you are throwing an outdoor BBQ you could take the recipe up a level and try grilling the pizza!

Heirloom Tomato and Zucchini Pesto Pizza

Ingredients:

  • Pre-made Pizza dough, divided in half
  • 1/4 C. Pesto
  • 1/2 C. Shredded Mozzarella Cheese
  • Sliced Zucchini
  • Sliced Heirloom Tomatoes
  • Balsamic Glaze

Directions:

  • Preheat the oven to 350˚
  • Lightly flour a surface and roll out dough
  • Place the dough on a baking sheet and top with pesto, cheese, zucchini and heirloom tomatoes
  • Bake for 30 minutes, or until cheese is golden
  • Remove from the oven and drizzle with balsamic glaze

Month in Review: August, 2018

Month in Review: August, 2018

Anyone else have one month a year that overflows with events? For us, that was August. As much as I tried to simplify our calendar, we couldn’t avoid back-to-back road trips, late nights, and forgoing home cooked meals for sub sandwiches on the go. When I took a step back and looked at our month as a whole it gave me instant anxiety. I thrive with a lot of down time in between social gatherings, but August taught me to live in the moment. And guess what? I survived! I even can say I had fun during all the chaos.

We began our whirlwind of a month down in Madison to spend time with friends and celebrate Ian’s grandma’s 80th birthday! We ended up having so much fun that we extended our trip an extra day. I still can’t believe we’re in a phase of life where we’ve swapped out sleeping bags for guest rooms at sleepovers. When did we all grow up?!

Month in Review: August, 2018

The following week Ian and I celebrated our four-year wedding anniversary! Ian is a traditional man when it comes to gift giving, so I was showered with fruit and flowers this year. I looked up what I will be blessed with next year and it is wood. So there’s something to look forward to…

Month in Review: August, 2018

In addition to my lovely gifts, Ian took me downtown to try out a new restaurant, C’hard, before we headed off for a rooftop concert. It was a beautiful night to look out on the skyline and reminisce about the last four years we have spent as husband and wife.

Month in Review: August, 2018

One Wednesday night I had to sweet talk Ian into missing his kickball game so we could attend the NEWaukee Night Market. I had heard many amazing things about this downtown market and it didn’t disappoint. The street was covered with twinkle lights, filled with craft vendors, and best of all – had fire pits to roast s’mores!

Month in Review: August, 2018

Month in Review: August, 2018

When the weekend rolled around we were back in the car and off to Madison to celebrate my brother’s 30th birthday! The party was thrown on a rooftop terrace and I couldn’t get over the views! It was the perfect evening full of laughter and toasting to the end of Tyler’s twenties.

Month in Review: August, 2018

Month in Review: August, 2018

Birthday celebrations continued the following week when my family came to town for a Brewer’s Game! My brother and sister’s birthdays are only 10 days apart, so we decided to gather together and enjoy America’s pastime for their joint family party. While the Brewer’s lost the game, the night was filled with a lot of laughter and cake, so overall it was a success!

Month in Review: August, 2018

Interested in seeing more of our month? Watch the video below!