#spicedgoodness

The convenience of donuts combined with the taste of pumpkin pie makes these Baked Pumpkin Pie Donuts a delightful autumn treat. They are spiced, moist, and ideal for dessert or breakfast.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup milk. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the eggs, vanilla extract, brown sugar, vegetable oil, and pumpkin puree in a sizable mixing bowl. Blend until thoroughly blended. Mix together the flour, baking soda, nutmeg, cloves, cinnamon, and salt in a different bowl. Add the dry ingredients to the wet ingredients gradually, starting and ending with the dry ingredients and alternating with the milk. Blend until barely combined. About two thirds of the way up, fill each donut cavity in the pan with batter. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. Mix the milk, vanilla extract, and powdered sugar until they become a smooth glaze. Pour the glaze over each cooled donut, letting the excess run off. To set, return the glazed donuts to the wire rack. Savor your mouthwatering Donuts with Baked Pumpkin Pie!

Prep Time: 15 minutes

Cook Time: 15 minutes

Spices and pumpkin puree are used to make these tasty gluten-free vegan pumpkin pancakes, which are great for a cozy breakfast or brunch.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons coconut sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 3/4 cup canned pumpkin puree. 1 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Put the gluten-free flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl and mix them together with a whisk. Put the almond milk, melted coconut oil, vanilla extract, and pumpkin puree in a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Put a skillet or griddle that has been lightly greased over medium heat. For each pancake, put about 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Do it again with the rest of the batter. Keep warm and top with your favorite things.

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe is a vegan take on the classic gingerbread cookie. It's full of warm spices and sweet molasses flavor, making it perfect for cozy nights in or holiday gatherings.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 cup vegan butter, melted. 1/2 cup molasses. 1/3 cup maple syrup. 1/3 cup unsweetened applesauce. 1/2 cup almond milk. 1 tsp apple cider vinegar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. A square 8-inch baking pan should be greased and floured. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together in a large bowl using a whisk. Put molasses, maple syrup, applesauce, almond milk, apple cider vinegar, and vanilla extract in a different bowl and melt the vegan butter. Just mix the wet and dry ingredients together. Put the batter into the pan that has been prepared. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Wait until it's cool to cut and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the rich and spiced goodness of this Peanut Butter Brownie Chunk Milkshake. It's a delightful blend of chocolate ice cream, creamy peanut butter, and warm spices, topped with optional whipped cream and chocolate syrup for an extra treat.

Ingredients: 2 cups chocolate ice cream. 1/2 cup whole milk. 1/4 cup creamy peanut butter. 2 brownie chunks store-bought or homemade. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Whipped cream and chocolate syrup for garnish optional.

Instructions: In a blender, combine the chocolate ice cream, whole milk, creamy peanut butter, brownie chunks, ground cinnamon, and ground nutmeg. Blend until smooth and creamy, ensuring all ingredients are well combined. Pour the milkshake into a tall glass. If desired, top with a generous dollop of whipped cream and drizzle with chocolate syrup. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Mema's Christmas Cookies are a delightful treat during the holiday season. The combination of pecans and dried cranberries adds a festive touch to these buttery, spiced cookies.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. 1/2 cup finely chopped pecans. 1/2 cup dried cranberries.

Instructions: In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, almond extract, nutmeg, and cinnamon until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pecans and dried cranberries. Divide the dough into two equal parts and shape each into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or until firm. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let them cool completely. Store the cookies in an airtight container to keep them fresh. Enjoy these delicious Mema's Christmas Cookies SAVEUR!

Prep Time: 30 minutes

Cook Time: 10 minutes