Delicious Doughnuts 3 Ways!

Doughnuts are so just so irresistible. That sweet smells gets me every time and I can't resist. I've never tried making baked doughnuts and boy this is now a staple dough that I keep around and surprise people with! They are so fast and fairly easy to make and have a spectacular "wow" factor when you tell people you made them!

The doughnuts that I grew up eating and making, are the traditional Greek doughnut, "loukoumades." These warm nuggets are to die for. But. But. But, these new doughnuts are definitely surpassing my all time favorite doughnuts! They are #1 in my doughnut hierarchy!

I decided to take three doughs and take a fun twist on them! First, gluten/dairy free chocolate doughnuts. Secondly, nutmeg cake doughnuts with berry frosting. And lastly, cinnamon vanilla cake doughnuts with a cinnamon sugar topping and a vanilla cinnamon glaze! Yummy! Let's dive in!

Gluten/ Dairy Free Chocolate Doughnuts: preheat oven to 350 degrees Fahrenheit  and grease your doughnut pan

Cake Dough:  yields 12 doughnuts 

In a mixing bowl, combine the flours (gluten free and coconut flour), coco powder, baking powder, cinnamon and brown sugar

Slowly add in the almond milk until the texture of the dough is thick

Add in the coconut oil, mixing on a low speed so it doesn't splatter

Spoon the dough around the center of the doughnut pan 3/4 of the way up 

Bake for 20 minutes until the top looks crispy

Wait until they are fully cool to flip out of the pan.

Note* if you flip these out prior to cooling they will crumble, the cooling causes them to really bond!

- 1 cup almond milk (sweetened or unsweetened)

- 3/4 cup coconut flour (Bob's Red Mill)

- 1/2 gluten free baking flour (Bob's Red Mill)

- 1/2 tsp baking powder

- 1/2 cup brown sugar

- 1/2 tsp vanilla extract

- 1/2 cup unsweetened cocoa powder

- 1/4 tsp cinnamon

- 1/3 cup melted coconut oil

 

 

Nutmeg Cake Doughnut with Raspberry Glaze: *same prep see above

In a mixing bowl with the paddle attachment, mix the butter, sugar and the baking powder together

Add in the flour, nutmeg, salt and the almond milk

Lastly, add in the egg and the vanilla extract

The dough should be smooth and like cake batter ( a looser, more moist dough)

Carefully spoon into the doughnut pan around the center piece

Bake *same as above for 20 minutes until the top is golden brown

*these doughnuts you can pop out of the pan once they have cooled for about 5 minutes since they are denser!

Cake Dough:

- 1 cups all purpose flour

- 1/2 cup of granulated sugar

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon salt

- 1/2 cup almond milk (or regular milk)

- 4 tablespoons of soft butter

- 1/2 teaspoon vanilla extract

- 1 egg

 

Berry Frosting:

- 1/2 cup of frozen mixed berries (you can use fresh too!)

In a shallow skillet pan on medium heat, cook down the berries and the 1 teaspoon granulated sugar until the berries are dissolved and the sauce is thicker

Pull off the stove and let it cool

In a bowl, mix together into the berry mix the powdered sugar and the vanilla extract

*if you prefer thicker glazes, just add some more powdered sugar!

- 1 teaspoon granulated sugar

- 1 1/2 cups of powdered sugar

- 1 teaspoon vanilla extract

 

 

 

 

Cinnamon Vanilla Cake Doughnuts with Cinnamon Sugar or Vanilla Cinnamon Glaze: *same as above for preheat instructions

Cake dough:

In a mixing bowl with the paddle attachment, mix the butter, sugar and the baking powder together

Add in the flour, nutmeg, salt and the almond milk

Lastly, add in the egg and the vanilla extract

The dough should be smooth and like cake batter ( a looser, more moist dough)

Carefully spoon into the doughnut pan around the center piece

Bake *same as above for 20 minutes until the top is golden brown

*you can also dust the tops of the doughnuts mid bake with a sprinkle of cinnamon for some more spice!

 

- 1 cups all purpose flour

- 1/2 cup of granulated sugar

- 1 1/2 teaspoons baking powder

- 3/4 teaspoon ground cinnamon

- 1/2 teaspoon salt

- 1/2 cup almond milk (or regular milk)

- 4 tablespoons of soft butter

- 1/2 teaspoon vanilla extract

- 1 egg

 

 

Cinnamon Sugar:

In a bowl mix together the sugar and the cinnamon and set aside on a plate

When the doughnuts are still semi warm, roll the doughnuts in the sugar mix until they are 100% coated!

- 1/2 cup granulated sugar

- 1 teaspoon ground cinnamon

 

 

Vanilla Cinnamon Glaze:

In a bowl mix together the milk, powdered sugar and the cinnamon

Next add in the vanilla extract

The glaze should be sweet smelling and thick!

When the doughnuts are out and very very cool, dip the top into the bowl of glaze

*I hold the doughnuts through the hole and dip the top of the doughnut into the glaze

- 1 cup powdered sugar

- 2 teaspoons vanilla almond milk

- 1 teaspoon vanilla extract

- 1/4 teaspoon ground cinnamon

 

 

 

I know that is a lot of information above, but hey when it comes to my doughnuts I really do believe in going all out! They are so fun to make and eat and really are a new take on how to give little sweet treats. Although cookies are fun to give, doughnuts are a fun surprise!

I hope you enjoy these recipes! Remember to follow below on instagra, twitter and on bloglovin!

Tag #frontpaige and @front__paige

And remember to always have fun in the kitchen!



Pumpkin Muffins with Chocolate Chips and Streusel

I, like most people on this planet love when the leaves change and the weather is starting to get colder. The other day, I just needed some muffins and the fact that they were pumpkin kind of made it even better!

When it comes to pumpkin bread and muffins, I can't say no. I think my vice is muffin and bread texture, and these pumpkin muffins truly hit my fall craving! *queue a fire, apple cider, and these muffins and some sweaters and this is how fall should be! These muffins are moist, and have just the right amount of spice! The streusel topping made it even better, it added just the right amount of sweet and crunchy texture to these moist little treats! Boy! They were yummy! 

So let's get baking now that we are all salivating!

Pumpkin Muffins with Chocolate Chips Yields about 12 muffins

Bake at 350 degrees Fahrenheit 

In a bowl mix together, the melted butter, pumpkin, milk and vanilla

Add in the flour 1/2 cup at a time

Next I added in the brown sugar, baking soda, salt, pumpkin pie seasoning, and mixed well

The batter will start to stick, so that is when I pour in the almond milk and then the eggs one at a time

Beat until the batter is a smooth texture and an orange color! 

Gently fold in the chocolate chips

Scoop the batter into a lined cupcake tin

 

 

- 1 1/2 cup all purpose flour

- 1 cup brown sugar

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/2 teaspoon pumpkin pie seasoning

- 1 can of pure pumpkin puree

- 1/2 cup almond milk

- 1 stick of melted butter

- 2 large eggs

- 1 1/2 teaspoon vanilla extract

- Half of a bag of semi sweet chocolate chips

In a bowl, using your hands or a fork, mix all these ingredients together. 

Lumpy forms will start to take place and let them! This is the point of streusel

Sprinkle the streusel on top of the muffins and place the finished muffins in the oven to bake

 

Streusel Topping

- 1/2 cup of flour

- 1/4 cup of brown sugar

- 1 tablespoon regular granulated sugar

- 1/2 teaspoon pumpkin pie spice

- 1/2 stick of melted butter

After about 25 minutes the streusel should be golden brown and the muffins will be moist and yummy! Your house will smell like fall and your senses will be awaiting the initial bite!

I hope you find these as decedent as Drew and I did!