#falltreats

Perfect for your morning cravings, these New England Apple Cider Donuts are a delightful treat. They have a sweet cinnamon-sugar coating and are infused with the rich flavor of apple cider.

Ingredients: 2 cups apple cider. 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 cup unsalted butter, melted. 2 large eggs. 1/2 cup buttermilk. 1 tsp vanilla extract. Vegetable oil, for frying. 1 cup powdered sugar. 1 tsp ground cinnamon for coating.

Instructions: Simmer the apple cider in a saucepan over medium heat until it reduces to half a cup. Give it time to cool. Mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. Combine the reduced apple cider, eggs, buttermilk, vanilla extract, and melted butter in a separate bowl. Stir the dry and wet ingredients together until they are well combined. In a deep pan, heat the vegetable oil to 350F 175C. Dough spoonfuls should be dropped into the hot oil and cooked for two to three minutes on each side, or until golden brown. blot with paper towels. Combine powdered sugar and ground cinnamon in a different bowl. To coat, roll the warm donuts in the mixture. Warm up these mouthwatering New England Apple Cider Donuts and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Cinnamon Crepes are the perfect mix of flavors. They are filled with creamy pumpkin mousse and have a crunchy graham cracker crust crumble on top. A delicious treat inspired by fall!

Ingredients: 1 cup all-purpose flour. 1 tablespoon granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1/2 cup canned pumpkin puree. 1/4 cup powdered sugar. 1/2 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 cup graham cracker crumbs. 1/4 cup unsalted butter, melted.

Instructions: Mix the flour, sugar, cinnamon powder, and salt together in a bowl using a whisk. Put the eggs in a different bowl and beat them. Then add the milk and melted butter. Combine well. Mix the wet and dry ingredients together with a whisk until the batter is smooth. Put a nonstick skillet on medium heat and use butter or oil to lightly coat it. As you pour a small amount of batter into the pan, swirl it around to cover the bottom evenly. Once the edges begin to lift, cook for one to two minutes. Then flip and cook the other side for one more minute. Do this again with the rest of the batter to make more crepes. Mix pumpkin puree, powdered sugar, ground cinnamon, and vanilla extract until smooth in a different bowl. This is how you make the pumpkin mousse. For the graham crust crumble, put graham cracker crumbs and melted butter in a bowl and stir them together until they look like big crumbs. Put some pumpkin mousse on each crepe and roll them up to put it all together. Place graham crust crumble on top of the crepes and serve. Have fun with your tasty Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Buttermilk Pumpkin Donuts with Maple Glaze are the perfect fall treat. They are moist, flavorful, and topped with a delicious maple glaze that adds a hint of sweetness. Enjoy them with a cup of coffee or as a dessert for your autumn gatherings.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup pumpkin puree. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. For the Maple Glaze:. 1 cup powdered sugar. 2-3 tbsp pure maple syrup. 1-2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan and set it aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, mix the pumpkin puree, buttermilk, melted butter, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Spoon the batter into a piping bag or a Ziploc bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until the donuts spring back when touched and a toothpick inserted into a donut comes out clean. Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. To make the maple glaze, whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if needed. Dip each cooled donut into the maple glaze, allowing any excess glaze to drip off. Place the glazed donuts back on the wire rack to set. Serve the buttermilk pumpkin donuts with maple glaze and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Delicious pumpkin donuts with warm spices, perfect for autumn mornings or any time you're craving a seasonal treat.

Ingredients: 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup pumpkin puree. 1/4 cup milk. 1 egg. 2 tbsp melted butter. 1 tsp vanilla extract. 1/2 cup powdered sugar for coating.

Instructions: Preheat oven to 350F 175C and grease a donut pan. In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, mix together pumpkin puree, milk, egg, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Spoon the batter into the prepared donut pan, filling each mold about 2/3 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool slightly in the pan before transferring them to a wire rack. While the donuts are still warm, roll them in powdered sugar to coat. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Vegan Pumpkin Chai Whoopie Pies are a delicious fall treat. They are made of a soft, cake-like cookie sandwich filled with creamy chai spice frosting. The flavors are warm from the pumpkin and the chai spices. They're great for any fall get-together or as a sweet treat on a cold night.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon chai spice mix ground cinnamon, ginger, cardamom, cloves, and nutmeg. 1/2 cup almond milk. 1 tablespoon apple cider vinegar. Chai spice frosting vegan butter, powdered sugar, chai spice mix. Optional: crushed pecans for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, salt, and chai spice mix together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. To make vegan buttermilk, mix almond milk and apple cider vinegar in a small bowl. Mix this into the batter until it's smooth. Place spoonfuls of batter on baking sheets that have been prepared, leaving space between each one. For 10 to 12 minutes, or until a light touch makes the tops spring back. On a wire rack, let the whoopie pies cool all the way down. To make the chai spice frosting, mix vegan butter, powdered sugar, and chai spice mix until smooth while the pies cool. Once the whoopie pies are cool, put frosting on one pie's flat side and put it between two other pies. Do this with the rest of the pies. If you want, you can add crushed pecans as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes