Breakfast

Easy Baked Pumpkin Donut Recipe

Baked Pumpkin Donuts Recipe

Easy Baked Pumpkin Donut Recipe

Happy Wednesday! Did you know that it’s also National Baked Pumpkin Donut Day???

Juuuuuuuuust kidding ????!

I looked. It doesn’t exist. And it should, because these donuts are very deserving of their own national holiday! I mean… if there’s a “Stay Home Because You are Well Day” and a “Chicken Soup for the Soul” day (yeah, those are real), then Baked Pumpkin Donut Day should definitely be happening.

Easy Baked Pumpkin Donut Recipe

In fact, let’s just declare today is National Baked Pumpkin Donut Day. Technically, it’s King Tut Day (????). But… I’m pretty sure I’d rather celebrate donuts. You?

I usually prefer frying my homemade donuts. Like these copycat Krispy Kreme Donuts, or these Heavenly Hash Donuts, or these Apple Cider Donuts, or these Bacon Fried Chicken and Donuts… mmmmmmmm.

But I know a lot of you are pretty wary of frying stuff, and baking donuts seems to be generally more acceptable to everyone. So I’ve been working on trying more baked donut recipes that I can share with you guys. This Chocolate Baked Cake Donut, for starters, is insanely delicious. SO GOOD.

Easy Baked Pumpkin Donut Recipe

Today’s recipe marks another baked donut in the books, and you pumpkin crazies out there are going to love this one.

They are soft, soft, SOFT! And full of fragrant pumpkin spice. Also: super easy.

All you have to do is mix one cake mix (yellow or white) with one can of pumpkin puree and add a touch of pumpkin pie spice. Give ’em a dunk in cinnamon sugar, and you’re good to go!

These donuts are delicious when warm straight out of the oven (aren’t all donuts??), and they are best eaten on the day you bake them. This isn’t really a make-ahead kind of recipe, but they’re so easy to make so that’s not really a big deal.

Easy Baked Pumpkin Donut Recipe

Enjoy 🙂 And Happy National Baked Pumpkin Donut Day ????.

Here is a recipe for the perfect Fall weekend breakfast or brunch: Apple Cider Waffles with an amazing homemade Caramel Apple Cider Syrup. 

Apple Cider Buttermilk Waffles & Caramel Apple Cider Syrup Recipe

Here is a recipe for the perfect Fall weekend breakfast or brunch: Apple Cider Waffles with an amazing homemade Caramel Apple Cider Syrup. 

Here is a recipe for the perfect Fall weekend breakfast or brunch: Apple Cider Waffles with an amazing homemade Caramel Apple Cider Syrup. 

Like clockwork, every time Fall rolls around I start craving apple cider. Starbucks caramel apple cider to be precise. Omg, is there anything in the world that tastes as good as that??

Maybe not. But the caramel apple cider syrup on this apple cider buttermilk waffles comes preeeeeettty close.

Here is a recipe for the perfect Fall weekend breakfast or brunch: Apple Cider Waffles with an amazing homemade Caramel Apple Cider Syrup. 

If you’re not already feeling as apple cider-y as I am, here are a few little tidbits about these waffles to get you in the mood:

A) There’s a WHOLE CUP of apple cider in the waffle batter. B) It’s not pumpkin. I know a lot of you are like, enough with the pumpkin already! and C) Imagine a caramel apple in liquid form, heavy on the caramel. That is this syrup. It is the kind of amazing your breakfast dreams are made of. If you had no other interest in these waffles, I can assure you that the syrup alone would make eating them worth your while.

Here is a recipe for the perfect Fall weekend breakfast or brunch: Apple Cider Waffles with an amazing homemade Caramel Apple Cider Syrup. 

I hope you enjoy these as much as I did! And don’t feel bad if you find yourself licking the syrup off the plate… you’re in good company ????.

Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.

Baked Pumpkin Nutella Donuts Recipe

Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.

Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.

My daughter knows no seasonal boundaries when it comes to her love of pumpkin.

Regardless of the time of year, when we let her choose the dessert for family night– it’s always pumpkin pie. Always. Which is so funny to me, because she is an incredibly picky eater especially in regards to texture. And it took me until adulthood (and years of acquiring more adventurous palate)  to appreciate a good pumpkin pie, because I always felt like it was kind of slimy.

It is, after all, a cold pie made of squash. I feel like kids have a right to be a little leery when it comes to pumpkin pie. But not my girl!

Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.

As much as I love a good pumpkin pie (now), I just feel like there is so much more fun to be had when it comes to pumpkin season.

Pumpkin Monkey Bread. Enough said.

Pumpkin Cornnread with Maple Cinnamon Butter. ohemgee.

Pumpkin S’mores Cupcakes. Just yes.

Pumpkin Cupcakes with Cream Cheese Frosting. Swoon.

Pumpkin Oreo Cheesecake Bars. Need I continue??

Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.

I’d have to say, at the top of my pumpkin favorite recipes list is most definitely this one for pumpkin donuts with Nutella on top.

Pumpkin + Nutella is the kind of flavor combination that dreams are made of. Initially, I thought I might make some sort of Nutella “glaze” or Nutella “frosting.” But then I realized… why mess with perfection? So I warmed up a bowl of straight-up Nutella and dunked my cinnamon sugar coated pumpkin donuts right in.

And I didn’t regret it. No siree.

Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.

If you’re ready to begin your fall baking (and really, who’s not??), may I suggest that you start right here. Dig out that pumpkin, ya’ll! It’s Fall!

Almost ????.

Buttery brown sugar and cinnamon swirled into fluffy pumpkin pancakes, topped with a dreamy cream cheese cinnamon roll frosting. Perfect for a yummy Fall breakfast!

Cinnamon Roll Pumpkin Pancakes Recipe

Pumpkin pancakes with a cinnamon swirl that melts in your mouth. Good morning!!

Buttery brown sugar and cinnamon swirled into fluffy pumpkin pancakes. Perfect for a yummy Fall breakfast!

I have a serious love-hate relationship with cinnamon roll pancakes.

They were suuuuuuuuper popular about a year ago. And it’s no wonder why– the pictures were absolutely drool-worthy. And the concept: totally genius. I mean, who doesn’t want cinnamon roll filling swirled in their pancakes smothered in cinnamon roll frosting? Everyone does.

But have you ever tried to make them?

Ohmygosh. I tried about a bazillion times last year before I just finally gave up. Every time I tried, my cinnamon swirl leaked out of the pancake all over the place, filling my kitchen with the semi-permanent smell of burning sugar. And, uh, burning sugar is HOT. So there were definitely more than a few finger blisters involved. It was messy, smelly, and painful. It’s idiotic that I tried to make them as many times as I did.

But those pictures!!!! I mean… they just look so perfect! So why weren’t mine turning out like I thought they should?

Buttery brown sugar and cinnamon swirled into fluffy pumpkin pancakes, topped with a dreamy cream cheese cinnamon roll frosting. Perfect for a yummy Fall breakfast!

This idea for cinnamon roll pumpkin pancakes has been nagging at me for a few weeks, and I kept pushing it away– not wanting to look a-fool in my kitchen again (not to mention wanting to spare my hands the burns!). But, in the end, this recipe was just too tempting not to try.

So I gave it some careful thought and drew up a game plan for making painless, mostly mess-free cinnamon roll (pumpkin) pancakes. And it worked!

Although, in full disclosure: one of the improvements I made to this recipe was simply to lower my expectations. I just realized that no matter how hard I tried, some of the cinnamon swirl was going to leak out of the pancakes. Once I came to terms with that, the rest was a breeze!

Be sure to read these tips before heading to the kitchen!

I added cornstarch to my cinnamon swirl mixture. It helped hold “things” together a bit and keep it from leaking out of the pancakes any more than it did.

Be SURE to insert the tip of your piping bag or bottle into the pancake batter a bit when piping on the cinnamon swirl. DO NOT simply pipe the swirl on top. It needs to be in the batter a little bit.

Pipe the swirl IMMEDIATELY after scooping the batter onto the griddle (just to ensure that you can pipe into the batter and not on top).

Let the pancake cook really, really well on the first side. You don’t risk drying out the pancake, thanks to the pumpkin (which keeps things extra moist). And by allowing the majority of the pancake to be cooked before flipping, you won’t lose quite as much cinnamon swirl on the “flip side.”

The edges of the pancakes should be dry, and the top of the pancake should look a little dry as well with bubbles that don’t pop and fill in.

Clean the griddle with a paper towel in between batches. It’s not as much work as it sounds if you do it in between each one. Getting the extra sugar off the griddle will prevent burning, and it will make things A LOT easier to clean in the end.

If you have an electric griddle, USE IT. Electric griddles are awesome for cooking evenly and preventing burned food. I’m not so sure how these would have gone over on the stove-top to be honest.