This time of year, it’s hard to get away from pumpkin. And I’ve totally fallen victim. The problem, of course, is that there are so many pumpkin recipes out there, sometimes it's hard to file through them all for the good ones, the ones actually worth making. Plus, in this season of entertaining, I really wanted to find a couple of breakfast go-tos that were simple enough for June to help with, but also impressive enough to plunk down for an impromptu brunch. So I’m dropping you a quick letter to share two great ones.
The first is for pumpkin pancakes. These are fabulous – like pumpkin pie in pancake form - just sweet enough for breakfast and cinnamon-y enough to make the whole house smell like sugar and spice. The original recipe had chocolate chips in them, which I know would be fabulous, but I was trying not to overload the 3 year-old before 8am.
The second recipe is for a pumpkin donut. A baked pumpkin donut. I know - totally not my style, but actually quite lovely. They texture is a little bit muffin, but once the glaze is on, I swear you don't miss that they aren't fried. And, even more importantly, they are just as good a few hours later when everyone is finally napping.
PS. If you have any leftover pumpkin, don't despair! I put mine in a smoothie, with applesauce, cinnamon, cloves, allspice, almond milk, yogurt, maple syrup and ice. Yum.
Adapted from Pumpkin Chocolate Chip Pancakes from Sally's Baking Addiction
1 C all purpose flour
1 C whole wheat flour
1 tsp baking soda
2 heaping tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp allspice
1/2 t salt
1 1/4 C (305 g) pumpkin puree
1/3 C dark brown sugar
1 large egg
3 TBLSP canola oil
1 1/2 C whole milk (please please please don't substitute)
Combine wet and dry ingredients separately. Then blend together, whisking until smooth. Batter will be pretty thick, but don't worry. Heat griddle or nonstick pan over medium heat, coating with butter or cooking spray. Pour 1/3 cup batter onto hot pan, cooking 1-2 minutes, until bubbles form along the outside. Flip, cooking another 2-3 minutes. Keep warm in 200 degree oven until all pancakes are cooked off. Serve with butter, maple syrup, candied pecans, ya know….
Glazed Pumpkin Donuts
Oven at 425. Spray or lightly oil a donut mold pan. (I use two of these)
1 (15 oz) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1 cup light brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the glaze:
1 1/2 cups powdered sugar
4 Tablespoons warm water
1 teaspoon vanilla extract
Whisk together flour, baking soda and salt in a medium bowl.
Bring pumpkin, cinnamon and cloves to a simmer in a medium saucepan, cooking until puree thickens and just begins sticking to the bottom of pan. Pour mixture into a medium bowl, whisking brown sugar, then oil. Whisk in the eggs. Add dry ingredients and whisk until just combined.
Fill the prepared donut molds about 3/4 of the way full (I did as she suggested and piped the batter into the molds. You can do this easily by putting the batter into a large Ziploc bag, cutting off a corner et voila: homemade piping bike). Bake in oven about 8 minutes.
Meanwhile, prepare the glaze by mixing all of the ingredients together.
When the donuts have baked, pull out of the oven and let cool for a couple of minutes in the pan, until just cool enough to handle. Once removed, and while still warm, dip in glaze, then let dry for a bit on a cooling rack, under which you have placed some wax paper or foil to catch the drippings. I sprinkled with cinnamon and sugar, as well!
Best the day they are made, preferably within a few hours. But, that didn't stop me the next morning….