Pumpkin Spice Doughnuts

Hey ya’ll! I hope everyone had a pretty fantastic weekend. Those of you that don’t have school or work tomorrow are lucky because the perks of being a graduate student means that I get to go to my 6 hours of class tomorrow. Weeeee. Anyways this has been a pretty good weekend. On Friday, I went to this salsa dancing place with my best friend from home, Isa, and these two guys. It was interesting to say the least. I am a pretty good dancer, but even I felt like the whitest person in the room. The rest of the weekend I have been working my butt off on all these assignments for school. Yes more perks of grad life. Luckily this has given me time to make a ton of delicious recipes to share with ya’ll. I have a doughnut recipe for ya’ll today. I was so happy when my mom mailed me my doughnut pan because it means I can make some delicious treats to enjoy with my hot chocolate (and for my roommates to have with their coffee in the mornings). Since it is fall, I obviously had to go pumpkin themed!

photo 4

Pumpkin Spice Doughnuts

2 cups of flour (any type – I used white all purpose)
1 1/2 tsp of baking power
1/2 tsp of salt
1/4 tsp of baking soda
2 tsp cinnamon
2 tsp of pumpkin pie spice
1/2 tsp of nutmeg
1/4 tsp of ginger
1/4 tsp of cloves
1 1/2 c of pumpkin
1/4 cup of softened butter
3/4 c of brown sugar
2 tsp of vanilla extract
2 tbsp of skim milk
3 medium eggs

Maple Glaze

1 1/4 c of powdered sugar
1/4 c of sugar free pancake syrup (use maple or regular syrup)
2 tsp of cinnamon
2 tbsp of skim milk

photo 1(1)

1. Preheat the oven to 350. Get out your doughnut pan and spray with nonstick cooking spray or grease with some butter.

2. In a large mixing bowl, add in the flour, baking powder, baking soda, all the spices, and salt together. Stir well with a whisk until the ingredients appear to be thoroughly mixed by making the flour appear a brown color.

3. If butter is not softened, place in microwave for about 20 seconds until soft. Then place into a mixing bowl with the brown sugar and pumpkin. If you have a kitchen aid or mixer, you can use that. However I used a whisk and did it by hand. You can add more pumpkin if you like depending on how much pumpkin flavor you want to the doughnut. Once you have mixed thoroughly, the mixture will appear to be a grainy brown texture.

4. Add in the eggs, milk, and vanilla extract. Mix until the eggs are no longer seen. Then slowly pour in the flour mixture. I used a 1/4 cup to pour it in slowly while I hand mixed it. At times, it gets a little harder to stir. It will appear to be a thick mixture, so you have to spoon it into the doughnut pan and move it around with your hands because it is not liquidy enough to pour.

5. Bake in oven for 16 minutes.

photo 2(1)

6. Let the doughnuts cool until you can remove them from the pan. This recipe made about 12 doughnuts. While the doughnuts are cooking, you can make the glaze. Just put all the ingredients in a small bowl and mix.

7. You want to set up a frosting station by placing aluminum foil down and then placing a wire rack on top. I was lucky enough that our microwave came along with a wire rack.

photo 5

8. Dip the doughnut into the bowl of frosting one at a time. Really let the doughnut soak into the frosting then flip it over and place it on the wire rack. Repeat for each doughnut.

photo 3(1)

9. Let the doughnuts harden for about 20-30 minutes, so that the icing solidifies on the top of the icing. Eat and enjoy.

photo 1

These doughnuts are the bomb. I wish there was a never ending supply of these because they are just that good. The doughnut is really soft and moist inside, which is nice because it is baked instead of fried. The icing really soaks into the cake too. It gives a good syrupy taste inside the doughnut. The spices mix really well. At first I was worried because when I tasted the batter it was kind of over spiced. I think that baking in the oven helped mix all of it together and let it become less ginger-like. I can’t wait to enjoy these in the morning with my hot chocolate. I may even crumble one into my bowl of oatmeal. I am getting all kinds of ideas now.

photo 2

I am obsessed with doughnuts. I’m not even sure what started this obsession. Maybe Gourdoughs? Dunkin? I’m not sure, but who cares because doughnuts are so delicious. I can’t wait to start exploring with other recipes in my pan. This will definitely be a treat for my weekends every few weeks or so. I am already brainstorming delicious doughnut combinations. Ya’ll will be excited with what my brain has for you! I hope you enjoyed this recipe and try it out because you definitely won’t be disappointed.

What is your favorite flavor of doughnut?
What is the best pumpkin treat you have made this fall?

Advertisements

Spaghetti Squash Carbonara

Hey ya’ll! We survived Monday. My last class was extremely painful, but I did it! We even got out 10 minutes early, which was amazing. The funny thing is that the class is so boring that at least 16 students were skipping class. I wonder if the professor knows how boring his class is. Anyways lets talk about food. I love food. Especially spaghetti squash. It is squash season right now and I am completely in my element. I have been coming up with squash recipes left and right, so I’m going to share one with ya’ll today. Let me introduce: Spaghetti Squash Carbonara.

photo 5

Spaghetti Squash Carbonara

1 c of Spaghetti Squash
2 slices of turkey bacon
1/2 c of peas
2-3 cloves of garlic
2 tsp of butter/margarine
1 pinch of shredded Parmesan

Sauce:
1 egg
1/2 c of egg whites
1/2 c of skim milk
1/8 tsp of nutmeg
1/4 tsp of garlic powder
1/8 tsp of salt
1/8 tsp of pepper
1-2 tbsp of flour

photo 3

1. Preheat oven to 375. Place spaghetti squash in a pyrex baking dish. Either cut the squash in half or poke holes in the entire squash with a fork or knife. Then place in the oven for an hour or until soft.

2. Once cooked, remove, wait till cooled off, and then pull out spaghetti from the squash.

photo 1

3. Slice up the two turkey bacon pieces into fine bits. Place them in a pan that is on medium-high heat. Cook the bacon until it has become crisp.

4. Add in the garlic and cook for about 2-3 minutes.

5. Add in the butter and peas. This will take another 2-3 minutes to cook through.

6. Remove mixture and place into a dish with 1 c of the spaghetti squash.

photo 4

7. Whisk egg and egg whites in a small bowl. Then whisk in milk, nutmeg, salt, pepper, and garlic powder. Whisk over medium heat for 2 minutes and then let sit for another 2 minutes. At this point add in the flour to make it thicken.

8. Pour over your bowl of prepared pasta and mix thoroughly. Top with shredded Parmesan.

This dish is so delicious and healthy for you. I love spaghetti squash. It is the best alternative to pasta. Low calorie and packed with nutrients. Spaghetti Carbonara is one of my favorite dishes at classic Italian restaurants, but it is one of the dishes that packs the most fat and calories. I obviously had to come up with my own healthy version that had just as much flavor. This was it. The smokiness of the cooked bacon with the garlic brings a nice flavor to the dish. The peas are very subtle in the dish and just provide a nice texture. The sauce is what really makes this dish. It is creamy and holds the noodles together. Topped with Parmesan it is perfect. I ended up eating this multiple times during the week. I brought it to class at night for my dinner twice, and of course everyone was staring at me yet again. Once it leaked in my backpack because my dish wasn’t sealed tight enough. Now my backpack smells like spaghetti squash carbonara. Oh well.

photo 2

Spaghetti squash contains a wide variety of vitamins. It contains a large amount of Vitamin C, which helps with immunity. Other vitamins that spaghetti squash contains is vitamin A, B6, thiamin, riboflavin, niacin, folate, pantothenic acid, and Vitamin K. Each of these vitamins plays key roles in your body. It is important to get the RDA of each one every day, so that your body is functioning properly. There are also minerals in spaghetti squash. The dominant mineral is manganese, which helps in healthy bones, tissues, and hormones. It also plays a role in metabolism, regulation of blood sugar, absorption of calcium, and functioning of nervous system. Other minerals in spaghetti squash are potassium, magnesium, copper, calcium, and iron. Also this packs a ton of fiber, which helps with the digestive system and cancer. And that is just the squash! This dish packs a ton of health benefits, so please make this to enjoy it!

Have an awesome Tuesday, I’ll be spending the entire day studying for my Advanced Nutrition midterm.

Do you eat a lot of spaghetti squash?
What is the best dish you have made with spaghetti squash?