What else could 2020 possibly do to us? Startup the pumpkin spice craze, that’s what!
It was announced this week that Kraft would be introducing their latest pumpkin spice product, pumpkin spice mac n cheese. Yes, you read that correctly. My first reaction was ”ew!” but, then I heard that it was only being sold in Canada and that made me feel better. But, really, Kraft? Pumpkin spiced macaroni and cheese? Ew!
Gluten-Free Pumpkin Spiced Donuts
- 1.5 cups Gluten-Free All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Sugar
- 2 Eggs
- 1/4 cup Vanilla Almond Milk Unsweetened
- 1/2 cup Pumpkin Puree
- 2 Tbsp Coconut Oil or butter/ghee
Cinnamon Sugar Topping
- 1/2 cup Sugar or coconut sugar
- 1 Tbsp Cinnamon
- Preheat the oven to 350′ and spray the donut pan with coconut or avocado oil spray
- In a large bowl, add in the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to combine
- In a separate bowl, add in the eggs, almond milk, coconut sugar, vanilla extract, pumpkin puree, and melted coconut oil
- Whisk until fully combined and fold into the dry mixture with a rubber spatula
- Use piping bag* to fill donut pan with batter evenly
- Once all the cavities of the donut pan are filled, place the pan in the preheated oven and bake for 12-14 minutes (toothpick should come out clean)
- Let the donuts cool for 10 minutes before removing from the pan
- Make cinnamon-sugar mixture (if using)
- Once donuts are cooled, dunk them in the cinnamon-sugar mixture one at a time
- Donuts are the best if enjoyed that day, but they last up to 2-3 days in an airtight container on the counter
You can use an actual piping bag for this or add all of your batter into a gallon-sized bag and cut the bottom corner to make your own piping bag (this is what I do)
Pecan pumpkin cheesecake
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 2 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1/4 cup maple syrup
- 3 large eggs, room temperature
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1-1/2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream
- 3/4 cup maple syrup
- 1/2 cup chopped pecans, toasted
- Preheat the oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto the bottom of the prepared pan.
- Beat cream cheese, sugars, and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla, and pumpkin pie spice; pour over the crust. Place springform pan in a larger baking pan; add 1 in. of hot water to a larger pan.
- Bake until the center is just set and the top appears dull, 70-80 minutes. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- For the topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
- Remove rim from pan. Stir topping; spoon over chilled cheesecake.