Tipps in the Kitch

Pumpkin Doughnuts with Cream Cheese Pecan Frosting

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Hands down, the BEST Pumpkin doughnuts of all time.  They are perfectly soft & fluffy, and covered in the creamiest cream cheese pecan frosting. And, aren’t they absolutely adorable?

I know I know, this is a super last minute post, but I HAD to share with you in the event you had time to whip these up before tomorrow’s feast.  Words can’t even describe the goodness.. every.single.bite gets more and more heavenly. Would ya just look at that moistness? (cringe).

I planned on bringing all 18 doughnuts into work yesterday to share with my lovely co-workers, but by complete accident, I gobbled a few down during the photoshoot (let’s get real, we knew that would happen).

For this go round, I used Pumpkin Pie Mix instead of pumpkin puree because naturally I grabbed the wrong item as I was zipping through the aisles of target the other day. And I actually LOVED how they turned out, so just FYI that pumpkin pie mix will work too.  AND they were beyond delicious!

Hopefully, I caught you in time or maybe you have all the ingredients in your casa to make these beauties for tomorrow’s gathering because they are an absolute MUST!

Either way, I hope you all have an AMAZING Thanksgiving with your friends and family.  We have so much to be thankful for!! 🙂




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Pumpkin Doughnuts with Cream Cheese Pecan Frosting

  • Author: Lindsay, Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 18 doughnuts 1x
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Description

The BEST Pumpkin Doughnuts with the creamiest Cream Cheese Frosting! The Perfect Holiday treat!

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Ingredients

FOR THE DOUGHNUTS:

  • 1 3/4 c all-purpose flour
  • 1 1/2 c pumpkin pie mix (or pumpkin puree)
  • 3/4 c granulated sugar
  • 3/4 c packed dark brown sugar
  • 1/2 c canola oil
  • 1 tsp vanilla
  • 3 large eggs
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1 1/4 tsp pumpkin pie spice

FOR THE FROSTING:

  • 8 ounces cream cheese, softened
  • 1 T vanilla extract
  • 2 c powdered sugar
  • 3 1/2 T butter, softened
  • 1/2 c pecans, finely chopped

Instructions

  1. Preheat oven to 350 and spray doughnut pan with cooking spray.
  2. In a stand mixer, combine sugars, pumpkin puree, vanilla, oil, and eggs, and mix until combined.
  3. Now add in flour, spices, and baking powder, and mix until no lumps and mixture is creamy.
  4. Fill each doughnut hole 3/4 of the way, and bake for 10-12 minutes, or until a toothpick comes out clean.
  5. Place onto wire racks to cool while you mix the frosting.
  6. In a medium sized mixing bowl, combine cream cheese, butter, vanilla, and powdered sugar.
  7. Using a hand or stand mixer, mix together until smooth and creamy.
  8. Carefully frost each doughnut and sprinkle with chopped pecans and an extra dusting of pumpkin pie spice.
  9. Enjoy!!!
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Pumpkin Seed Pesto

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Pesto is one of my favorite condiments to keep around the house because you can put it on anything!  Toast, salad, soup, pasta, eggs, chicken, fish, tofu, veggies, etc. etc.  Once you realize how simple making your own pesto is, the possibilities are truly endless! If I ever have any extra herbs laying around, I will absolutely make a pesto.  It’s super fun experimenting with different kinds of nuts, seeds, oils, and herbs because you might just come up with a new favorite combo, and I promise– homemade pesto is very hard to mess up.  If stored in an airtight container (I always use a mason jar), it keeps well in the fridge for up to a week, so the possibilities really are endless. This Pumpkin Seed Pesto is such a gem, I tell ya, and absolutely perfect for Fall.

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Pumpkin Seed Pesto

  • Prep Time: 10 mins
  • Total Time: 10 mins
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Ingredients

  • 1/2 cup unsalted hulled green pumpkin seeds
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1/2 cup shredded asiago or parmesan cheese
  • 1/2 tsp pepper
  • 5 cloves garlic
  • 1 handful parsley
  • 1 handful basil
  • Juice of 1/2 lemon

Instructions

  1. Combine all ingredients in your blender or food processor , and pulse until you’ve reached a smooth consistency.
  2. Store in a mason jar in the fridge until you’re ready to enjoy. Will keep well for 5-7 days.
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Pumpkin Chocolate Chip Blondies

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These Pumpkin Chocolate Chip Blondies are definitely the solution to any lazy Sunday if you ask me.  Not to mention they are heaven on earth.

I mean, would you just look at that melty goodness?  If only you could grab one through the screen and take a big ole bite….

The good news is they are super quick and easy to prepare, i’m talkin’ only 5-7 minutes of prep time required before popping those deliciously moist chocolatey pumpkin squares into the oven.

I’m currently hanging out at my sister’s with our family watching football and munching on delicious treats, and these blonde babes are definitely #1 in the food lineup if you ask me.  If you’re really lucky, you might happen to have a can of pumpkin puree layin around so you can hop up off the couch and make these things right this second. Let’s embrace every moment of this Lazy Sunday.

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Pumpkin Chocolate Chip Blondies

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
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Ingredients

  • 1 c butter, softened
  • 1 2/3 c sugar
  • 1 egg
  • 2 1/3 c all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/3 c pumpkin purée
  • 1 tsp vanilla
  • 3/4 tsp pumpkin pie spice
  • 2 c chocolate chips

Instructions

  1. Preheat oven to 350 degrees and grease 8×8 baking dish.
  2. Cream together butter and sugar until light and fluffy.
  3. Crack in the egg and mix together.
  4. Add pumpkin purée, vanilla, and pumpkin pie spice, and continue mixing until combined.
  5. Gradually mix in the flour, baking soda, and salt, and mix until there aren’t any lumps and consistency is smooth. Fold in chocolate chips and mix by hand.
  6. Spread evenly onto prepared pan and bake for 40-45 minutes, until toothpick comes out clean but Don’t overbake!
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Maple Oat Pumpkin Pie Bars

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Do you ever skip breakfast because you don’t have anything to grab on your way out the door? I know I do, and by mid-morning i’m so so so hangry.  That’s where these Maple Oat Pumpkin Pie Bars come in MAJORLY handy. I should also mention they are super delicious and perfect for Fall.


THIS POST CONTAINS AN AFFILIATE LINK FOR MY VITAMIX BLENDER THAT I SO MUCH ADORE

The base and top layer (“crust”) is a combination of oats, coconut oil, almond butter, maple syrup, brown sugar, baking soda, vanilla, and salt.  To make the crust, combine all ingredients in your Blender, and pulse it out until oats are roughly broken up and mixture is well combined.  The filling is a simple mixture of pumpkin puree, maple syrup, vanilla, sugar and pumpkin pie spice. Lastly, baked to golden perfection & topped with melted dark chocolate chips.  All of the flavors of pumpkin pie, but healthier and much more convenient. Adult and kid friendly, too!

They are best if stored in the fridge to help keep their shape, but all you have to do is reach in and grab one, and you’ll be quickly on your way. Oh, Happy Happy Fall.

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Maple Oat Pumpkin Breakfast Bars

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 16 bars 1x
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Ingredients

MAPLE OAT MIXTURE (base and top layer)

  • 3 c old fashioned oats
  • 1/3 c almond butter
  • 1/4 c brown sugar
  • 1/3 c coconut oil
  • 2 T maple syrup
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 c dark chocolate chips, optional

PUMPKIN FILLING

  • 1 1/2 c pumpkin puree
  • 2 T Maple Syrup
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 T sugar

Instructions

  1. Preheat oven to 350 degrees and line greased 8×8 baking pan with parchment paper.
  2. In a blender or food processor, combine oats, almond butter, brown sugar, coconut oil, maple syrup, baking soda, vanilla, and salt. Pulse until mixture is well combined and oats broken up, but not too much as you want to keep some texture.
  3. Press a little over half of the oat mixture into the parchment lined pan. Reserve the rest for the top.
  4. To prepare the filling, combine pumpkin puree, maple syrup, vanilla, spice, and sugar in a small mixing bowl.
  5. Spread pumpkin mixture evenly over the top of the base layer, followed by remaining oat mixture.
  6. Bake for 35-45 minutes, until edges start to brown. Remove from oven, and preheat oven broiler.
  7. Top with chocolate chips and place under broiler for 2-2 1/2 minutes.
  8. Using a spoon gently press melted choclate into the oat mixture and spread around.
  9. Let cool completely before cutting into bars.
  10. Best if stored in fridge.
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Pumpkin Bread

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I bought Pumpkin Puree this evening in hopes that I would come up with something new, fun, and festive for fall, but my mind kept taking me straight to Good ole fashioned Pumpkin Bread. Gimme a loaf of moist (I know we all hate that word but it’s just so fitting) and delicious pumpkin bread, and i’m a happy gal.

THIS POST CONTAINS AN AFFILIATE LINK TO MY ADORED KITCHEN AID STAND MIXER

Everyone needs a classic Pumpkin Bread Recipe at their fingertips if you ask me.  Not only does it make your house smell like heaven, but it’s just nice to keep around for those busy back-to-school mornings.  I make Pumpkin Bread any chance I get because it’s totally amaze but also because everyone absolutely  l o v e s  it.  I’m telling you, people don’t turn down anything Pumpkin.  Pumpkin this, pumpkin that, and you’ve got a line at the door. It makes for a great holiday treat or potluck item, as well.

This Pumpkin Bread is just a great classic recipe to keep around.  I like to use my KitchenAid Stand Mixer  for quick breads, cakes, cookies, etc. because it’s amazing, but also to make sure I get all the clumps out. That is obviously a personal preference! I threw some walnuts into the batter and sprinkled some pumpkin seeds on top before placing in the oven, but both are completely optional. By the way, have you tried Trader Joe’s Pumpkin Spice Pumpkin Seeds yet?  I saw them the other day as I was cruising down the aisle, and I couldn’t help but grab a bag.  I mean…. SO-GOOD. That’s what I used as the topping here, and what a great combo, I tell ya.

You can honestly never go wrong with bringing freshly baked goods to any event.  After photographing this delicious loaf last night, I ended up eating two LARGE slices, so to work with me it went, and it was gone in a flash! Enjoy!

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Pumpkin Bread

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 loaves 1x
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Ingredients

  • 1 c vegetable oil
  • 3 c granulated sugar
  • 3 eggs
  • 1– 15 oz can pumpkin puree
  • 3 c all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • Option to add walnuts, pumpkin seeds, or chocolate chips (about 3/4 c)

Instructions

  1. Preheat oven to 350 Degrees and grease 2 loaf pans.
  2. Using a stand or hand mixer, cream the oil and sugar together until smooth and creamy.
  3. Add eggs in one at a time, and mix until smooth.
  4. Now add pumpkin puree, and continue mixing until combined.
  5. Slowly add in flour, baking soda, baking powder, and salt. Mix until combined. Add cinnamon, nutmeg, and cloves.
  6. Fold walnuts or chocolate chips into the batter, and pour into greased loaf pans.
  7. Option to top with pumpkin seeds.
  8. Bake for 1 hour, or until toothpick comes out clean.
  9. Let cool for 10-15 minutes, then slice and serve!
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Whole Wheat Pumpkin Oat Waffles

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Who doesn’t love waking up to the smell of warm and toasty waffles? I know I sure do.  It’s typically a Saturday morning indulgence in our house, but I wouldn’t be opposed to a hump day treat or, even better Friday morning breakfast in bed. (Hint hint to my husband)  There is just something about staying in your robe until noon while sipping coffee, eating delicious waffles, and watching your favorite tv shows. The best part about these waffles is they are NOT unhealthy and certainly not only made for weekends.

I’ve started using Coconut Oil in place of butter or Vegetable oil whenever possible. Not only is it a healthier alternative, but it adds a nice touch of flavor and richness.  I’ve also started substituting almond or coconut milk in place of regular milk in some recipes, and in most cases you would never know the difference in terms of texture and flavor. Something to note however, it’s not as fatty as 2% or whole milk, so the cook time won’t be as long. Feel free to use regular milk if you’d prefer as well, this recipe will turn out great either way.

I love this recipe because it calls for pumpkin puree, which yields a light and fluffy waffle with delicious pumpkin flavor.  Perfect for Fall, but can obvi be made anytime of the year.

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Whole Wheat Pumpkin Oat Waffles

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
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Ingredients

  • 1 1/2 c whole wheat flour
  • 1 1/2 c unsweetened vanilla almond milk
  • 2 eggs
  • 1/2 c pumpkin puree
  • 1/3 c oil (I used melted coconut oil but you could use butter or vegetable also)
  • 1/3 cup quaker oats
  • 2 T coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp honey
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • maple syrup, for topping
  • chopped pecans, for topping
  • confectioners sugar, for topping

Instructions

  1. Mix together flour, baking powder, baking soda, cinnamon, salt, and oats in a large bowl.
  2. In a second bowl, add eggs, sugar, pumpkin, milk, oil, honey, and vanilla; beat well.
  3. Gently fold in the flour mixture.
  4. Cook according to your waffle iron directions.
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