Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Can we talk? Come on, pull out a chair and sit a spell. Look, I’ve already made you a plate. Let’s sip a cuppa joe and munch on a donut or two and chat. I have a confession. This food blog thing? I’m not so good at it. Oh, you’ve noticed? Well, I’m sorry. I have every good intention of updating it more often. But, then, you know, life happens. Work, kids, friends, parents, holidays, rain, sleet, snow, the flu, you kno LOOK, A SQUIRREL. I am lousy with my time management. I want to do a post, but the next thing I know – I’m out of time. I’m never out of excuses, though. Here’s my New Years Resolution – I’m gonna try my durndest to post more. I’m still learning. So, bear with me, it’s going to get better! Did you enjoy your donut?

Pumpkin cider donut

Yum!

Here’s the recipe –  Gather the ingredients and set the oven for 350º.

Baked donut ingredients

Baked donut ingredients, missing 3 eggs.

Pretend you see 3 eggs in that picture. They were still in the fridge. Whoopsie. Anyhow, crack 3 eggs into the work bowl of your mixer. Add in 1 cup of sucanat.

eggs and sucanat

Look! The missing eggs.

Sucanat is just dried sugar cane syrup. I use it for most my sugar needs. Don’t have it? No matter, just use 1/2 cup each of white and brown sugar. Start up the mixer. When that’s blended, add in the pumpkin puree and vanilla.

pumpkin puree

add pumpkin

If you have homemade pumpkin puree, that will work. Just adjust the flour amounts so you end up with a thick batter. Mix it up. Now, combine the flour – I used a soft white whole wheat – the spices, salt and baking powder.

dry mix

the dry mix

Stir it up, so it’s all combined.

dry mix combined

mixed up

Take a cup of apple cider and pour it into the mixer bowl.

add apple cider

add the cider

Then, add the dry mix and blend it all together.

batter is ready

All blended together.

Grab your donut/muffin pans and coat them with spray oil.

coat pans with oil

coat pans with oil

Here’s a neat trick. When you have to get a thick batter into a small or unique shape, put it into a zip top bag.

zippe bag

zip top bag

Fill it with the batter –

batter in a baggie

bag the batter

squeeze out the air and seal it up.

in the bag

all bagged

Squish the batter away from a bottom corner and snip it off.

about an inch wide

about an inch wide

Carefully squeeze the batter out into the pans, filling them about halfway full.

fill the pans

fill the pans

Place them into the oven, you can stagger the trays to cook. Rotate them after half the baking time has passed.

stack them

stack them

Bake from 12 to 14 minutes or until a toothpick inserted in one comes out clean. Remove and cool in the pans for a couple of minutes.

Hot!

Hot!

Then, flip them out on racks to cool completely.

Cool completely

Cool completely

While they cool, let’s make the apple cider glaze.

for the glaze

for the glaze

You need apple cider, a tablespoon of unsalted butter and powdered sugar. I just whizzed up some sucanat in my vitamix to make powdered sugar. Pour a 1/4 cup of cider in a small sauce pan with the butter.

cider and butter

cider and butter

Bring it to a boil,

reduce the cider

reduce the cider

lower the heat and simmer for about 10 minutes or until the cider has reduced by half. Let it cool. When cool, put into a shallow dish and mix in 1 tablespoon of fresh cider. We want the flavor of the cider reduction without trying to mix the powdered sugar into that goo. So, thin it out a bit.

Don't worry about the little specks. They're good!

Don’t worry about the little specks. They’re good!

Add in the powdered sugar, until you have a thick glaze.

It's ready!

It’s ready!

Now, dip the donuts in the glaze, coating halfway up.

Use a small dish.

Use a small dish.

Stand your racks over some wax paper or paper towels, cause it’s going to get messy! Set the donuts/donut holes on the racks to dry.

Oh, Oh, Oh!

oh, Oh, OH!

Oh yeah, baby!

Oh yeah, baby!

Then, simply plate them up.

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Resist the urge to lick the excess glaze off the waxed paper. Oh, no one is looking, do it!

Pumpkin Cider Baked Donuts with an Apple Cider Glaze
Author: 
Recipe type: snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A delicious blend of whole wheat flour, pumpkin, apple cider and spices, baked into a tasty donut.
Ingredients
  • For the Donuts:
  • 3 whole eggs
  • 1 cup sucanat sugar or ½ cup each of white and brown sugars
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • 4 cups whole wheat flour, I used a soft white wheat
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon baking powder
  • For the Apple cider glaze:
  • ¼ cup apple cider, plus 2 Tablespoons – divided, use as needed.
  • 1 Tablespoon unsalted butter
  • 1 ½ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Spray donut pans and mini muffin pan with oil.
  2. Crack three eggs into the work bowl of your mixer. Add in the sucanat (sugars). Mix until blended. Mix in the pumpkin puree and vanilla extract. Pour in the cup of apple cider.
  3. In a separate bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, ginger, cloves, salt and baking powder. Add the dry ingredients to the mixing bowl and mix until smooth.
  4. Spoon the batter into a zip top bag, snip a hole in a bottom corner, and pipe the batter into the donut pan and mini muffin pan, filling each about halfway full.
  5. Bake for 12 to 14 minutes, or until a tooth pick inserted, comes out clean. Cool on wire racks for 5 minutes, then remove from pans and cool completely.
  6. For the apple cider glaze – Pour the ¼ cup apple cider into a small sauce pan. Add in the tablespoon of unsalted butter. Bring to a boil, reduce heat and simmer until reduced by half, about 15 minutes. Remove from heat and cool completely. When cool, blend with 1 tablespoon of reserved cider. Stir in the powdered sugar until dissolved, adding additional cider, if needed. Dip cooled donuts halfway into the glaze, then set the donuts on a wire rack to allow the glaze to set.

Fresh donuts & coffee!

Fresh donuts & coffee!

Pumpkin Streusel Breakfast Strata

 

pumpkin streusel strata

Company food.

This is what we call “company Food”. You know, something so sumptuous, you save it for company. You set this in front of them and wait for the complements to start. Good food. Great food! Food sooo good that you don’t even care about the calories. This is that food. Plus, it’s super easy. I love those kinds of company food. This casserole you prepare ahead of time and stick it in the fridge to bake in the morning. That way, you’re not rushing around, trying to fix something while everyone wants morning coffee or orange juice. Pull this out and set it on the counter, crank up the oven and go take a hot shower before everyone else uses all the hot water. Then, come out looking glamorous, pop the casserole in the oven and relax!

It’s sharing time!

Set up your ingredients.

ingredients for strata

Assembly time

This calls for a stale loaf of french bread. I cut a hunk off for dinner the night before and this was leftover. Bread doesn’t usually make it to the leftover stage around here. You’ll need the bread, eggs, milk, cinnamon, nutmeg, cloves, ginger, sugar, flour and some pecans. And pumpkin, you’ll need some pumpkin puree.

To make the cinnamon streusel, in a medium bowl, combine flour, brown sugar, cinnamon, and butter.

streusel topping

make some streusel topping

Mix together with your hands or a fork, until you have a crumbly mixture. Stir in the chopped pecans. Cover and refrigerate the streusel topping until needed.

streusel topping

Cover and refrigerate.

 

Take the loaf and cut in into thirds, lengthwise. Then cut it into 1 inch strips and then crosswise into 1 inch cubes.

cubing the bread

It’s a crumby job.

 

Crack the eggs into a large bowl, add the milk, the spices and the sugar, then whisk.

eggs spice and milk

Ready to whisk

Then add the pumpkin in and whisk again.

milk spice pumpkin

Whisk again.

Dump in the bread and let it absorb all the liquids.

bread milk mix

Bread and milk mixture

 

Coat a 2 qt casserole dish with cooking spray. Pour the bread milk mixture in. Cover it up and stick it in the fridge.

strata mix

Cover and refrigerate.

 

30 Minutes before you want to bake, take the casserole dish out so it can start to warm up. Never, ever stick a cold dish in a hot oven. That’s a mess you don’t want to clean up. Believe me! Set the oven to 350º. Get out the streusel mix and spread it in a even layer, all over the top of the casserole.

streusel topped casserole

Topped with the streusel mix

Bake for 30 to 40 minutes. Let cool 5 minutes or longer.

baked pumpkin strata

All done!

You have to get that cup of coffee, you know. Set out the plates and syrup and let your guest serve themselves. Tell everyone you got up a 4am to fix this very special dish for them. They don’t need to know it’s easy, right?

Pumpkin Streusel Strata

Pumpkin Streusel Breakfast Strata

Pumpkin Streusel Breakfast Strata
Author: 
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious start to any morning.
Ingredients
  • For the streusel:
  • ½ cup whole wheat flour or all-purpose flour
  • ½ cup brown sugar
  • ¾ cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into chunks
  • To make the strata:
  • 1 – 12 inch loaf of french bread, cut into 1 inch cubes
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 cups milk, Almond milk works fine.
  • 1 cup pumpkin puree
  • 6 large eggs
Instructions
  1. To make the cinnamon streusel, in a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Stir in the chopped pecans. Set aside. If using the overnight method, refrigerate the streusel topping until needed.
  2. In a large bowl, whisk together milk, eggs, brown sugar, salt and spices. Add in the pumpkin and whisk until combined.
  3. Add in the bread cubes and toss to combine.
  4. Coat a 2 qt casserole dish with cooking spray. Pour in the bread and milk mixture. If using the overnight method, cover casserole and refrigerate until morning. If cooking now, top with streusel crumbs.
  5. Thirty minutes before baking, remove the casserole from the fridge. Remove cover and spread streusel topping evenly over the surface. If baking right away, no need to wait those 30 minutes.
  6. Bake in a 350 degree oven for 30 to 40 minutes, until top is golden brown and the center has firmed up. Serve with warn maple syrup.