brunch

Autumn Morning Maple Frosted Chai Pumpkin Donuts

November 16, 2019 by Alyssa

Maple Frosted Chai Pumpkin Donuts wrap all your favorite fall flavors into a breakfast appropriate treat perfect for cozy autumn mornings.

Sometimes my baking adventures are inspired by something I eat. Other times, they’re inspired by a tool or a new piece of bakeware. And in the case of these baked chai pumpkin donuts with maple glaze, it was a little bit of both.

These donuts were inspired by a recent cake from Half Baked Harvest that I made for dinner with friends. Eating the cake, all I could think about was how tasty the flavor combination would be as a breakfast treat.

I was obsessively thinking about the spicey chai and fall pumpkin flavors being dipped into a steamy, creamy cup of coffee when I happened across the most precious donut pan while wandering around Target. In this serendipitous moment, I made the impulse purchase and went straight home to whip up these cute little chai pumpkin donuts. Along with the impulse donut pan purchase, I also scooped up this #squashgoals spatula for a little orange flair in my kitchen.

While this donut recipe was 100% inspired by Half Baked Harvest, I revised the spice flavorings some and modified the structure of the batter to make the donuts a little sturdier and less cake-like by swapping full eggs for egg whites. After all, these donuts need to withstand the necessary coffee dunk!

While I was 100% delighted with the end result of the chai pumpkin donuts I was slightly disappointed with my donut mold. The donuts released cleanly from the mold after cooling a bit on the counter. However, the mold has intricate details that were lost during the baking process and further covered by the maple frosting.

Enjoy these donuts! They’d make a great fall breakfast or brunch treat. And if you’re looking for other pumpkin treats, check out my salted caramel apple pavlova or pumpkin spice scones.

Maple Frosted Chai Pumpkin Donuts

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Alyssa

Serves: 18 donuts

Ingredients

For the donuts:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ginger
1 teaspoon cardamom
¼ teaspoon ground black pepper
½ cup coconut oil
¾ cup brown sugar, packed
1½ teaspoons vanilla extract
3 egg whites
1 cup 100% pure pumpkin puree
For the frosting:

2 cups powdered sugar
2-3 tablespoons half & half
2 tablespoons maple syrup
½ teaspoon vanilla extract
pinch of salt
½ teaspoon maple extract, optional (but it adds extra maple flavor)

Instructions

Preheat your oven to 350F and lightly grease your donut mold with a baking spray then set aside.
In a medium bowl whisk together the flour, baking powder, soda, salt, and spices.
In a separate bowl whisk together the coconut oil, brown sugar, vanilla extract, eggs and pumpkin puree. Pour the wet ingredients into the dry and stir together until fully combined.
Place the mixture into a large piping bag and use it to fill the donut molds to about two-thirds full.
Bake the donuts for 15-17 minutes, until a cake pin inserted into the donut comes out clean.
Allow the donuts to cool for 5-10 minutes then remove them from the pan, placing them in a wire cooling rack.
Repeat the process, filling the mold again with the remaining batter (don't forget to clean & grease your mold in between bakes).
While the donuts are baking, make the maple glaze, you're looking for it to be the consistency of hair gel, which makes it the perfect thickness for dipping.
While the donuts are slightly warm, dip the top of them into the glaze and place them back onto the rack. Wait a 2-3 minutes and dip them a second time for an extra-thick glaze.
Donuts can be stored in the fridge for up to 3 days.

Peanut Butter White Chocolate Scones

March 6, 2018 by Alyssa

If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

I really love peanut butter. Like, really love peanut butter.

In fact, I have 4 jars of peanut butter open in my pantry right now. I also have containers ready for travel at a moment’s notice, and have packets of organic peanut butter hidden in my purse and work bag. Just in case a peanut butter emergency strikes.

I kid you not.

So, it’s only natural that I found another way to incorporate peanut butter into breakfast by making peanut butter white chocolate scones, they’re prettyyyy much like a crumbly cookie. That you can eat for breakfast. No complaints here.

I never used to like making scones but eventually, I learned that if I was willing to get a little messy, scones are super easy to pull together in the morning.

For my peanut butter white chocolate scones, I suggest waking, putting your butter in the freezer to chill for 30-minutes while you sip your first cup of coffee then jump into scone-making.

By the time these scones bake and you dress them in the vanilla glaze & peanut butter drizzle, it will be just about time for brunch and your second cup of coffee. Which obviously, pairs perfectly with my peanut butter white chocolate scones’ sweet, buttery, crumbly texture.

Put your feet up, dig in, and enjoy your ‘cookie’ for breakfast.

5.0 from 5 reviews

Peanut Butter White Chocolate Scones

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Author: Alyssa

Serves: 16

Ingredients

For the Scones
2 cups flour
1 tablespoon baking powder
½ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, chilled and diced
½ cup half & half
1 egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
½ cup peanut butter chips
½ cup white chocolate chips
For the Vanilla Icing

2 cup confectioner's sugar
3-4 tablespoons half and half
1½ teaspoon clear vanilla extract
For the Peanut Butter Drizzle
3 tablespoons creamy peanut butter

Instructions

Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
In a small bowl, whisk together the half and half, egg, and extracts.
Pour the wet ingredients into the dry ingredients and gently combine.
Fold in the peanut butter and white chocolate chip, careful to not over mix.*
Once mixed, form the dough into a large ball on a lightly floured surface.
Cut the dough ball in half and set one aside.
Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
Repeat the rolling and cutting process with the remaining dough piece.
Bake the scones for 15-18 minutes until light golden in color.
Remove from oven and let cool on a wire rack.
While baking, make the icing.
For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a ¼ inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Cinnamon Sugar Crumb Coffee Cake

September 29, 2016 by Alyssa

The secret to this Cinnamon Sugar Crumb Coffee Cake is pancake mix — creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes, this coffee cake is weekend perfection!

Some weekends just call for coffee cake. Except if you’re like me, when I get a weekend coffee cake craving, I want it NOW. Well, this Cinnamon Sugar Crumb Coffee Cake recipe is the perfect weekend recipe for when that coffee cake craving comes-a-callin’ and you just can’t wait.

This recipe starts with pancake mix as a base and requires a few staples that you likely already have on hand in your kitchen. It takes less than 15 minutes to mix up and bakes to perfection in just 22 minutes. Less than 45 minutes from start to finsih? Now thats #CoffeeCakeWinning!

The part I love most about this Cinnamon Sugar Crumb Coffee Cake is how the crumb topping forms a crunchy, sweet coating atop the cake when it bakes. I swear this crunchy coating helps seal in all the moisture in the cake itself! Besides being quick and cinnamony delicious, I also favor this coffee cake because it’s just the right amount of light and fluffy while also being slightly chewy and moist. It’s not overly sweet and has a heartiness to it from the pancake mix. It’s perfect to pair with a cup of creamy hot coffee!

For this recipe, I used a local Austin favorite, Kerbey Lane Vanilla Pancake Mix, but you can use pretty much whatever you have on hand — whether it be a multi-grain pancake & waffle mix or an old stand by like Bisquick. If I’m feeling extra fancy on the weekend or plan on bringing the cake to a friend’s brunch, I make a quick icing to drizzle on top of the coffee cake to make it a bit more special!

If you’re looking for other easy weekend coffee cakes, check out my Raspberry Coffee Cake recipe. It’s a family favorite, and like this Cinnamon Sugar Crumb Coffee Cake, it’s quick to make and always a crowd pleaser.

5.0 from 1 reviews

Cinnamon Sugar Crumb Coffee Cake

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Prep time

15 mins

Cook time

22 mins

Total time

37 mins

Cinnamon Sugar Crumb Coffee Cake's secret ingredient is pancake mix creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes this coffee cake is weekend perfection!

Serves: 8 pieces

Ingredients

2 cups Kerbey Lane Vanilla Pancake Mix*
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
⅔ cup milk of choice
1 large egg
1 teaspoon vanilla extract
⅓ cup Kerbey Lane Vanilla Pancake Mix
⅓ cup brown sugar, packed
2 tablespoons unsalted butter, chilled
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 400*F
Lightly grease a round 9 inch round pan with baking spray or butter and set aside
In a medium sized mixing bowl, whisk together the 2 cups of pancake mix, granulated sugar, and 1 teaspoon of ground cinnamon
Add in the milk, egg, and vanilla extract
Whisk together until all lumps are removed
Pour the batter into the prepared baking pan and set aside
To make the crumb topping, combine the remaining ⅓ cup pancake mix, brown sugar, and cinnamon in a small mixing bowl
Using a fork, knife or pastry blender, cut in the chilled butter
Sprinkle the crumb mixture on top of the coffee cake batter and bake for 22-25 minutes
Let cool 5-10 minutes and serve*

Notes

* I used Kerbey Lane Vanilla Pancake Mix but any pancake/waffle mix you have on hand will work. Bisquick is also a great option.
* If you choose to drizzle the cake with icing, whisk together 1 cup confectioners sugar, ½ teaspoon vanilla extract and 1-2 tablespoons of milk until the desired consistency is reached. Drizzle atop cooled coffee cake and serve.