Baked Pumpkin Spice Donut Bites

These are delicious, you’ve been warned!

Makes 28- 30 donut bites

What You Need:

Start with 2 medium/large bowls and separate with wet ingredients and dry ingredients

Wet Ingredients:

3/4 cup of canned pure pumpkin

1 egg

1/3 cup unsalted butter

1/2 cup of milk

1 teaspoon of vanilla extract

Dry Ingredients:

1 3/4 cup of all purpose flour

2 teaspoons baking powder

1/2 teaspoon of salt

1/2 brown sugar

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon


Steps:

1. Mix together dry ingredients in one bowl and wet ingredients in another bowl. The mix wet ingredients with dry ingredients into one bowl.

2. Butter 2 mini muffin pans and scoop a tablespoon into each muffin cup.

3. Bake at 350 for 8 to 10 mins or until toothpick comes out clean. Oven time may vary.

4. While baking warm up 1 stick of butter in a small bowl until completely melted and mix together 2/3 cup of sugar with 1 tablespoon of cinnamon in another bowl.

5. Once the donut bites are done immediately toss in butter then sugar and cinnamon mixture one at a time. Serve immediately.

Enjoy!

*** You can also make ahead. Batter can be left in the fridge for up to 3 days! ***

Pumpkin Spice Waffles

A great way to start Fall. Full of flavor and so yummy! Enjoy!

Servings: 10-15 large waffles or 20 to 25 small waffles

What You Need:

Wet Ingredients:

3 large eggs

1 1/3 cup of milk

1/4 cup pure maple syrup (the real stuff)

3 tablespoons of unsalted melted butter

1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)

Dry Ingredients:

2 cups of all purpose flour

1/4 cup packed of light brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt or “a pinch”

2 teaspoons of pumpkin spice seasoning

1 teaspoon of cinnamon

Steps:

1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.

2. Add the wet ingredients to the bowl of dry ingredients.

3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***

serve these with whipped cream and a cinnamon apple recipe!

Waffle Making Tips:

• a good indicator that your waffle is complete is little steam or no more steam is present.

• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)

• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!

Sweet Knots With Brown Sugar OR You Can Use Nutella

Servings: 14-16 knots

What You Need For The Rolls:

3 1/2 cups of all purpose flour plus more for dusting

4 tablespoons of salted or unsalted butter at room temperature

1 cup of warm milk

3 large eggs

1/2 teaspoon of salt

2 tablespoons of light or dark brown sugar

1 packet of active dry yeast

What You Need For The Cinnamon Filling:

1 cup of brown sugar

1 tablespoon of cinnamon

6 tablespoons of butter softened

Or Substitute cinnamon filling for Nutella

Warning: using Nutella does get messy but trust me, it’s worth it.


Steps:

1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.

2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)

3. Cover the bowl and let sit at room temperature
for 1 hour.

4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.

5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.

6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.

7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.

Enjoy!