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

Ingredients

• 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

Instructions

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.