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Doughnuts, Halloween

Pumpkin Doughnuts

October 31, 2013

pumpkin chocolate donuts

donut holes

Happy Halloween!

When asked trick-or-treat, the answer is always most definitely, treat. 

Of course it’s been perfectly spooky and foggy the past two weeks without any rain, but last night it began drizzling – those poor trick-or-treaters. Nobody wants to put a winter jacket over their superman costume. 

For their sake, and mine (I am so excited to hand out candy!) I hope the rain dissipates by this afternoon for a dry night of ghouls and goblins. 

Last night I made some pizza dough for tonight’s dinner, and of course dessert. As if we haven’t already dug into the candy downstairs…oops.

These are perfectly cakey, baked doughnuts that are easy and quick to make. I’ve never ventured into the fried doughnuts mainly because I’m afraid to be around a large pot of boiling oil. However, these are just as delicious. They are pumpkin spice, and a glorious orange colour perfect for the occasion. I topped mine with a chocolate glaze, as well as simple powdered sugar doughnuts. 

Adam and I are going to a Halloween party tomorrow night (our costume is top secret until then;) ), but tonight we’re handing out candy decked out as Farmers, i.e. we’re wearing some plaid/denim shirts and overalls – and every farmer needs it produce…

poops strawberry

Enter Lainey as a lovely, organic 😉 , Strawberry. She even has a little hull hat to wear, if she lets me. Leave it to her food-blogging mom to dress her as a fruit. 

Hope everyone has a spooky & safe Halloween night!

pumpkin donut before

pumpkin donut



Baked Pumpkin Cake Doughnuts
Baked Pumpkin Cake Doughnuts with Chocolate Glaze & Powdered sugar
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  1. 1/2 cup Melted Coconut Oil
  2. 3 large eggs
  3. 1 cup granulated sugar
  4. 1 1/2 cups pumpkin purée
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons baking powder
  7. 1 cup Cake Flour
  8. 3/4 cup Whole Wheat Flour
For the Chocolate Glaze
  1. 4-5 squares extra dark chocolate
  2. 1/2 tbs. coconut oil
For Powdered Sugar Doughnuts
  1. 1 large ziplock bag
  2. 1/2 cup powdered sugar
  3. 2 tsp. melted coconut oil
  1. 1) Preheat the oven to 350°F. Lightly grease a doughnut pan with coconut oil or canola oil spray.
  2. 2) Beat together in a medium sized bowl with whisk the oil, eggs, sugar, pumpkin, pumpkin spice and baking powder until smooth.
  3. 3) Add the flours, stirring just until smooth.
  4. 4) Pour the doughnut batter into a piping bag and snip of the end. Fill the wells of the doughnut pans until almost full - it will produce larger, regular sized doughnuts that are nicely rounded.
  5. 5) Bake the doughnuts for 15 to 18 minutes.
  6. 6) Remove the doughnuts from the oven - let rest a minute. Turn upside down onto a pan or cooling rack.
  7. Allow doughnuts to cool completely.
For Chocolate Glaze
  1. Melt the chocolate and coconut oil in a small ramekin in microwave on medium heat for 2 minutes. Stir to combine. Dip the bottom/top of the doughnut into the chocolate allowing the excess to drip off. Turn right side up on cooling rack - add sprinkles immediately.
For Powdered sugar doughnut
  1. Place the icing sugar in large ziplock bag.
  2. Melt coconut oil in small bowl in microwave 1-2 minutes.
  3. Using a pastry brush, brush the tops, sides and bottoms of the doughnuts - toss into the ziplock bag and shake until well coated.
b a k e a h o l i c







Pumpkin Doughnuts

October 6, 2011

I finally bought some pumpkin puree the other day! I felt much better once I had a small can of the stuff in my midst. I had been thinking up this recipe for a while now, and thought it would be a great way to start. I also planned on using the leftovers to make some pumpkin pie oatmeal for breakfast the next day. That didn’t happen, as I had to get up extra early today to complete an assignment for school. But don’t worry, it’ll be happening soon.

This is only the beginning of pumpkin baking that’s going to take place this weekend. I’ve already been eyeing a few delicious recipes that I plan on trying out as soon as I can.

I was also thinking of making some pumpkin ravioli? Has anyone ever made homemade ravioli? I’m more worried about making the filling and having it stay whole while I cook it.. We’ll see how that goes.

On a funnier note, today I left Lainey at home for a few hours while I went to class. She usually stays at my moms on the days I have class, because she wasn’t quite thrilled about being alone in the apartment. There are a lot more noises in the hallways of the building than there are at a house. But, the traffic trying to pick her up after class at my moms is just ridiculous, what should be a less than 10 minute drive, turns into a 30+ minute drive in rush hour, which is when I get in. Anyways, I walked in just after 4, listening to see if she would be right behind the door or asleep somewhere. I was surprised when I opened it, that she didn’t come running. I looked around the corner of the kitchen, only to see her sitting ON TOP of the kitchen table. I was shocked! haha. Needless to say she was one happy dog I was there to get her down. I guess she hopped onto the chair and onto the table. I’ve left her alone here before, and I’ve never seen her do that. Not even jump on the kitchen chair. I really wish there was a video recording of what went on in here while I was gone..

Back to the pumpkin. These doughnuts are baked, like these ones I made before. They smell like pumpkin pie, and are quite dense. I dipped the tops in maple frosting, and sprinkled it with pumpkin seeds and cranberries.

These are best served the same day, but can be kept covered for two days.


Pumpkin Doughnuts with Maple Glaze


  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1 Tbsp applesauce
  • 1 tsp baking powder
  • 1 tsp. pumpkin pie spice
  • 1/4 cup canned pumpkin
  • 1 egg
  • 1 tsp vanilla
for the glaze:
  • confectioners sugar
  • maple syrup
  • water


  1. Preheat oven to 350.
  2. Grease baking pan.
  3. In the bowl of a mixer, add the flour, sugar. Mix slightly.
  4. Add baking powder, pumpkin pie spice, and mix until combined.
  5. Add Pumpkin, egg, and vanilla, and applesauce. Combine thouroughly.
  6. Transfer batter to a piping bag, or if you don’t have one a ziplock bag will do the same thing.
  7. Pipe the batter into the donut pan, filling about 3/4 of the way full. Use your finger, or spoon to smooth over the ends. It will be pretty thick, and won’t settle once baking so make sure it fills entirely.
  8. Bake 10-12 minutes.
  9. Let cool in pan 3 minutes and then transfer to a wire rack to cool.
  10. To make the glaze, depending on how thick you want it, mix sugar with a small bit of water and maple syrup until you reach desired consistency.
  11. Dip the donuts into the glaze, and allow excess to drip off slightly. Place dipped side up onto a cooling rack.
  12. You can top with sprinkles, pumpkin seeds, cranberries, whatever you wish.

Vegas & Doughnuts

September 1, 2011

Adam and I spent the past weekend in Vegas for a pre-back to school vacation! It was hot. Really hot. Like 105 degrees hot!! But we weren’t complaining. We divided our time between shopping (me) and gambling (Adam). He likes to play Craps, and I like to watch. After four days of watching him play I think I finally understand most of what happens on the table, ‘pressing’ bets, the pass line, the ‘on’ numbers, and the number you don’t speak of. It was lots of fun, we love Vegas. I already want to go back!

Last day in Vegas face

We did end up going to Mon Ami Gabi a few times, the food was good, but really rich! And our one actual dinner (aside from pizza-for adam- and sandwiches-for me basically lol) at Bouchon’s in the Venetian, turned out to be a real disappointment! The dishes were so salty we both took a few bites, felt sick, and stopped eating. We got half our meal comped because it was so terrible. Oh well, next time!

But, we had to return to Vancouver. Where it is now raining, and a far cry from 100 degrees. Our flight was actually delayed two hours, and we had flown out of Bellingham (for a cheap flight), so once we landed we had to drive back across the border still. We arrived home at 2 am, and poor Adam had to be up in a few hours for work! It always seems you need a vacation after your vacation 😉

On a few occasions I’ve been looking for a doughnut pan, but I haven’t had much luck in finding one, in Canada at least. We went to Fashion Show Mall to do some shopping, and of course I was more interested in the houseware stores than the clothing stores. Though I did manage to get a few deals at Dillards, where they had 50% or 30% off, with an additional 30% off of that! And I finally bought some TOMS after wanting them forever! I figure I need some ‘back to school’ clothes 😉 Even in fourth year university you should still be able to shop for back-to-school :) :) Although, the new computer battery I’ve needed for a year has still yet to be purchased…

Back to doughnuts. So I finally found one, at Sur La Table one of my favourite stores! We packed it in our suitcase for the ride home :) I’ve been wanting to try out baked doughnuts, a healthy-ish version of the fried ones. They would be really cute at a birthday, holiday etc. because like cupcakes you can decorate them to match any scene and try a variety of flavours.

One of my all-time favs is Mint Chocolate Chip :) I managed to find some yummy ice cream (even though I shouldn’t eat it! due to dairy allergy) in the Paris (where we stayed) in Vegas. It was 100+ degrees, I needed something to cool off!

These doughnuts are denser of course, but just as delicious! I topped them with mint flavoured icing and sprinkled it with mini-chocolate chips. Yum!

The pan is from Wilton, it was 10$. Good purchase I think! I see lots of events with doughnuts in the future :)

Mint Chocolate Chip Doughnuts
Basic Baked Doughnut Recipe
from Wilton 
makes 12 regular-sized donuts
  • 2 cups flour, sifted
  • 3/4 cup granulated sugar ( I used raw organic )
  • 2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 3/4 cup buttermilk (I used almond milk)
  • 2 eggs, lightly beaten
  • 2 Tbsp butter, melted
  • 1/2-1 cup icing sugar
  • peppermint extract
  • 1-2 tbs. milk or cold water
  • mini chocolate chips
Preparation:1.  Preheat oven to 425°F.  Spray the 6-cavity donut pan with nonstick cooking spray.

2.  Sift together cake flour, sugar, baking powder, nutmeg in a large mixing bowl.  Whisk in buttermilk, eggs, and butter and beat until just combined.  Fill each donut cup until about 2/3 full. I used a piping bag to evenly fill/distribute the batter.

3.  Bake 7-9 minutes, or until the top of the donuts spring back when touched.  Cool in pan for about 4-5 minutes before removing from pan.

Best served fresh on the same day.

To Make the Mint Icing:
In a bowl large enough to ‘dunk’ the doughnuts, mix together about 1 cup of icing sugar, and tablespoon or two (depending on consistency) of milk or cold water, whisking until smooth. I added a few drops of Peppermint extract and green food colouring. Dip the doughnuts by hand into the icing, and allow excess to fall off.
Place on wire rack, I suggest placing parchment paper, wax or saran/aluminum underneath to catch the drippings. You will want to sprinkle on the mini-chocolate chips before it sets up completely so they will stick to the icing!