Baked Pumpkin Donuts

Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They’re baked, so they’re healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You’ll be enjoying donuts in no time! 

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

I had another one of those anti-productive weekends.

We hung photos on the wall. I hated it. We took it all down. Blank walls.

I painted all of our frames the same color. I ran out of paint. I couldn’t finish. Blah.

I made a pumpkin loaf cake. It broke in half. Fail.

I DID however do a few things. I snipped some flowers and brought them inside, making cute little arrangements for our vases. I practiced some yoga, posting a picture on Instagram, obviously. I ran 5K on Sunday (a weekly tradition now since starting that 8 week fall fitness challenge) and helped my husband pick out work pants (riveting, I know).

Wow! I feel like I have to apologize for being so boring! Promise I’m reading a book that is exciting and baking yummy things for you! Don’t leave me!

So, here’s some proof!! Baked Pumpkin Donuts!

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

I’ll point out that mine are quickly glazed to make adorable sprinkles stick. I’m going to be blasphemous and recommend you DON’T glaze yours. Eek! Gasp! What?!

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Yes! Please listen. These are MOIST. Yup, said it. They are really dense and moist and fragile and delish. They don’t need a glaze. You can try to make sprinkles stick if you must, but really, you should just gobble these up naked. The donuts, not you. Not that I’d know. Please don’t tell me.

  Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts
Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They're baked, so they're healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You'll be enjoying donuts in no time! (makes 6 donuts)
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Ingredients
  1. ¾ cup pumpkin puree (½ can)
  2. 2 Tbs. molasses
  3. 1 egg
  4. ¼ cup coconut oil, melted, cooled
  5. ½ tsp. vanilla extract
  6. ½ tsp. cinnamon
  7. ¼ tsp. cloves
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I use tapioca starch, but potato or corn would work too!)
  11. 1 tsp. baking powder
  12. pinch of salt
  13. Sprinkles, for decorating, optional
Instructions
  1. Preheat your oven to 425 deg F. Spray your donut pan with nonstick spray.
  2. In a mixing bowl, combine the pumpkin puree, molasses, egg, coconut oil and vanilla extract. Stir well until completely combined. Next, add all of the dry ingredients. Stir a few times until everything is incorporated but not over mixed (everything should be just moistened).
  3. Transfer your batter into a gallon-sized zip-top plastic bag. Snip the tip of one corner and pipe the batter into your donut pan, tapping the pan lightly on the counter to settle the batter.
  4. Bake the donuts for 8-10 min, or until your toothpick comes out clean. Let them cool on a wire rack for a few minutes then flip them out of the pan.
  5. If you want to decorate your donuts with fall sprinkles, mix ½ cup powdered sugar with 2 tsp. of water. Dip your donuts into the icing then sprinkle with sprinkles. Enjoy! (Although I dipped and sprinkled mine, these donuts are SO moist that they really don’t need it! Maybe you should eat one (or three) before deciding to glaze them!)
Notes
  1. Keep cooled donuts in an airtight container in the fridge for 3 days.
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Pumpkin Spiced Granola Pancakes

Pumpkin Spiced Granola Pancakes are the perfect morning treat, filled with Fall spices, an unsuspecting twist from granola cooked right into the batter, and portioned just for one (you!). 

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Yup, you read that title right. Pancakes. With granola in them. My Pumpkin Spiced Granola, to be exact. Yeah, now you know why I told you to hold some back as soon as it’s done. Boom!

Can I have a gripey whiney moment for a hot sec?

I know it’s only day 2 of Fall, but because pumpkins and mums have been shoved in my face for a good month now and Christmas displays are already being assembled in stores (give me a SECOND to enjoy fall, ok?!), I’m pretty peeved that I can’t find all of the “pumpkin spice” goodies that I know should be out there (and in my kitchen)!

I keep seeing pictures and announcements for gluten free pumpkin spiced waffles (Nature’s Path, I seem to have been skipped on this one), pumpkin yogurts (ok, yes I bought the Chobani and the Noosa, but I’m looking at you Siggi’s) and coffee yogurts, pumpkin body butter (come ON Trader Joe’s, I can’t keep sending my mom out to check for nothing!)…and yet, I can’t find any of it! Why is it not in my kitchen?! Why is this not all mine?!

The Pumpkin Spiced Jif Whips peanut butter? For some reason my Target stores got it a month and a half ago…for one week! I bought one, ate the whole tub, went searching for more and it was out of stock for a whole month (if I hear “our order should come in on Tuesday” one more time…)!  Luckily it is finally back in stock this week and I bought three tubs. Move out of my way.

The Glade candle I put in my IG favorites? Yup, dying over it. May have to buy a TON of those before they’re gone. Because they make the house smell so darn good. I was burning one the other day, my husband says “What are you making?! When will it be ready?!” Sorry hun, its just a candle, and you can heat up leftovers if you’re hungry.

Ok, rant over.

I digress.

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

So! I made you Pumpkin Spiced Granola on Monday. Then today, we take some of that killer fabulous granola, sprinkle it into pumpkin pie pancakes before we flip them, then also top the pancakes with more…crunch tastic! Pumpkin tastic!

I get it. These pancakes are actually pretty ugly. Well, pumpkin is an ugly food. You just have to look past the ugly and think about pumpkin pie. For breakfast. With a crunchy twist. Crisp. Crackle. Yum.

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Oh, and the recipe is for one. Because we both know that you’re waking up early to make breakfast…for yourself. If you’re really nice and want to double the recipe so you can eat breakfast with company, then good for you! If not, I won’t tell a soul. Our secret. 

Pumpkin Spiced Granola Pancakes
Pumpkin Spiced Granola Pancakes are the perfect morning treat, filled with Fall spices, an unsuspecting twist from granola cooked right into the batter, and portioned just for one (you!).
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Ingredients
  1. 1/3 cup oat flour (pulse oats in a food processor or blender until flour)
  2. 1 Tbs. coconut flour
  3. 1 tsp. stevia (or sweetener of choice)
  4. ½ tsp. baking powder
  5. 1 egg white
  6. 3 Tbs. pumpkin puree
  7. ¼ cup unsweetened almond milk
  8. ½ tsp. vanilla extract
  9. ¼ tsp each: cinnamon, allspice, cloves, nutmeg
  10. Pumpkin Spiced Granola (or your favorite fruit-free granola) [appx 1/3 cup]
Instructions
  1. In a small bowl, combine the flours, Stevia and baking powder. Add the egg white, pumpkin and almond milk. Stir until just combined (lumps are a-okay). Add the spices and give it a couple quick stirs.
  2. Heat up your skillet over medium heat. Spray with nonstick spray (I use coconut oil spray).
  3. Use a ¼-cup measuring cup to scoop out your batter into pancakes, well spaced, using the back of the measuring cup to help spread each out into a circle. Sprinkle granola on top of each batter circle. Cook for 3 min or until the sides look cooked, flip, cook for 2-3 more min.
  4. Stack um up! I like to use more pumpkin puree, mixed with more spices, in between each layer, but that’s just me and my affinity for pumpkin. Oh, and maybe a bit of Greek yogurt mixed with maple syrup too. Use more granola to top it all off. Enjoy!
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Pumpkin Spiced Granola

Pumpkin Spiced Granola is a crunchy, morish treat you’ll not only sprinkle on your yogurt but you’ll want to nosh on all day long. Spiced with those quintessential fall spices, orange-hued from pumpkin, this will be your morning staple, all autumn long.

Pumpkin Spiced Granola (treatswithatwist.com)

Are you ready for PUMPKIN?!?!

I think you are! Especially after last week’s Mini Pumpkin Pie Smores Tarts. You totally died after those, right?

Well, I have some yummy pumpkiny delights coming your way!

But first…

This weekend. I’m exhausted. This weekend was one of those weekends where I had HUGE plans to get stuff done…and I’m pretty sure I got nothing done. I wanted to paint our office or our room. I wanted to hang pictures, gallery-wall style. I wanted to install a cork wall in the office. I wanted to build planter boxes and start a garden…

We fought over paint. His argument: there’s no need. Mine: it’s pretty and fun.

We went to several plant stores…and bought nothing.

We went to Lowe’s…and didn’t find the wall stuff we needed.

We laid out picture frames…and didn’t hang them…and realized that most of them are empty and I need to actually order pictures.

I did eleventy billion rounds of dishes.

I swept the floor. He watered the lawn. We put felt pads under the furniture corners.

Yup, that’s about it. So…nothing.

 

Except all of those dishes. Because I made you tons of pumpkin stuff. See, its all for you. You’re welcome.

  Pumpkin Spiced Granola (treatswithatwist.com)

Pumpkin Spiced Granola (treatswithatwist.com)

Let’s start with Pumpkin Spiced Granola! Because I could honestly munch on granola all day long. And when it’s sweet from pumpkin and tastes like fall because of cinnamon and allspice, it’s the best munchy ever [I regret saying munchy]. (note: it was 90 degrees this weekend…I’m forcing Fall)

I’ll give you some granola cluster tricks here!
1. When you go in to stir your granola half-way through your baking time (and add the other batch of spices), use a spatula and carefully turn it, don’t just stir it around, or you’ll break up your clusters.
2. Let it cool in the oven as the oven cools. This creates extra crispy granola, and when you pull it out and pour it into a container, it’ll be very clustery. If you pull it out of the oven straight away, pour it into a bowl to cool, it’ll break all of the clusters. Sad panda.

Pumpkin-Spiced-Granola 5

Pumpkin-Spiced-Granola 4

AND here’s an IMPORTANT tip: reserve some of your granola right away! Put it aside. Totally aside. Because I have another recipe for you that calls for this granola (maybe ½ cup to be safe) and if you eat it all right away, you’ll regret it later. Just saying. 

Pumpkin Spiced Granola
Pumpkin Spiced Granola is a crunchy, morish treat you’ll not only sprinkle on your yogurt but you’ll want to nosh on all day long. Spiced with those quintessential fall spices, orange-hued from pumpkin, this will be your morning staple, all autumn long. Be sure to read all of the directions, which help you understand the ingredient list (why the spices are doubled yet separated), and help you achieve maximum clusters (also see the narrative above for clustering tips!). (Yields approximately 3 cups)
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Ingredients
  1. 2 cups old fashioned oats
  2. ½ cup flaked coconut (unsweetened)
  3. 1/3 cup pumpkin seeds
  4. 1 Tbs. chia seeds
  5. ¼ cup hemp hearts
  6. 1 cup nuts (I used cashews and walnuts)
  7. ¼ cup maple sugar (or coconut sugar or raw sugar)
  8. 1 Tbs. maple syrup
  9. ½ cup pumpkin puree
  10. 3 Tbs. coconut oil, melted
  11. 2 tsp. vanilla extract
  12. 1 tsp. cinnamon + 1 tsp.
  13. ½ tsp. allspice + ½ tsp.
  14. ¼ tsp. nutmeg + ¼ tsp.
  15. ¼ tsp. cloves + ¼ tsp.
Instructions
  1. Preheat your oven to 325 deg F. Line a baking sheet with parchment and spray with nonstick spray (I use coconut oil spray).
  2. In a large bowl, combine all of the dry ingredients. In a separate bowl, combine all of the wet ingredients (pumpkin, oil, vanilla) and the spices (just the first round, not the "+").
  3. In a small bowl, combine all of the "+" spices and set aside. This will be used later.
  4. Add the wet ingredients to the dry ingredients. Stir until completely combined and everything is moistened (sorry, had to do it). Pour your granola onto your prepared pan. Spread out into an even layer, but keep it around 1/2" thick, which will ensure you get clusters.
  5. Bake granola for 15 minutes. Take it out of the oven, sprinkle the rest of the spices over the granola, use a spatula to carefully turn it over in sections. Bake for an additional 15 min. Turn off the oven and let it all cool, with the granola in the oven, for at least 1 hour (don't forget it's in there!!).
  6. Pull your granola out of the oven. If it isn't completely cooled, let it finish cooling on the counter. Place the granola in an airtight container and enjoy it as you please!
Notes
  1. I found maple sugar at Trader Joe's.
  2. Keep your cooled granola in an airtight container on the counter or in the pantry for up to 2 weeks.
Treats With a Twist http://www.treatswithatwist.com/wp/

Simple Oat and Cherry Breakfast Cookies

Simple Oat and Cherry Breakfast Cookies are a quick grab-and-go treat that tastes like a hearty and comforting granola. They’re packed with oats, coconut, banana and dried cherries, making them almost sugar free (just a touch of maple), vegan and gluten free. Now, listen to my life revelations and have a cookie. 

Simple Oat and Cherry Breakfast Cookies (gluten free, vegan) (treatswithatwist.com)

I have had one of the most hectic schedules lately, that getting into a simple breakfast cookie recipe just makes me feel calm.

Cookie therapy.

I don’t want to bog you down with my stresses, but I’ve been working a TON (pulling overnight shifts in my nanny-land and such), planning a 30th birthday party for my husband just the week before our first anniversary, and staring at the blank walls in my new house, my head swimming with fear and ideas.

I’ve been reading some design books (been LOVING this one and this one) that make me feel like I can do anything. As soon as I conquer the fear of being imperfect, I’ll be able to do it. Until then…I’ve purchased some glass pumpkins from TJ Maxx and will call that decorating just in case anybody stops in to see my progress (please don’t!).

I’ve had some realizations lately. I have realized, and I know this may sound dumb, that I can truly do anything I want to do. Silly, right? But so NOT silly. Because I’ve always looked at those women who treat their bathrooms like a spa, pampering their skin with masks and lotions every evening and stopping to brush their hair, like they have everything together and that I’ll be there some day. As if I have other things to do?

But I don’t! Why can’t I be that woman? Why can’t I take longer in the shower? Why can’t I watch Barefoot Blonde videos for an hour then braid my hair in a cool new way? Why can’t I actually put on my makeup in the morning and feel hella good?

Why can’t I paint the walls in my house whatever color makes me happy? And hang up photos then change them the next week? And paint the furniture that I’ve had since I was a child and just don’t
l-o-v-e?

Well, there’s nothing that I can think of that should be stopping me. I know this isn’t groundbreaking news here, but I can be that person too.

Do you ever have those moments? The ones where things just start to click and you realize you’ve wasted so much time? I’m having those moments. And I know that I’m already happier, just a few days into them.

Terrible transition, but I’ve made you cookies too.

Simple Oat and Cherry Breakfast Cookies (gluten free, vegan) (treatswithatwist.com)

Simple Oat and Cherry Breakfast Cookies (gluten free, vegan) (treatswithatwist.com)

Simple Oat and Cherry Breakfast Cookies (gluten free, vegan) (treatswithatwist.com)

They’re simple, and healthy, and inspired by What Should I Eat For Breakfast Today, because I adore her blog and these cookies spoke to me when she made them.

So here are some for you. Because I love you. And because you truly can do anything (even if its just swapping the cherries for craisins…). 

Simple Oat and Cherry Breakfast Cookies
Simple Oat and Cherry Breakfast Cookies are a simple breakfast. They're gluten free and vegan with only a touch of maple syrup for sweetness. (makes 6 large cookies)
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Ingredients
  1. ¾ c oats
  2. ½ c shredded coconut
  3. 1 tsp. pumpkin pie spice
  4. 1 large banana, mashed
  5. 2 Tbs. coconut oil
  6. 1 tsp. maple syrup
  7. 1-2 Tbs. dried cherries, cut up in smaller pieces
  8. 5 Brazil nuts, chopped
  9. sesame seeds, for sprinkling
Instructions
  1. Preheat the oven to 350 deg F. Line a cookie sheet with parchment.
  2. In a bowl, mush together the banana, coconut oil, and maple syrup.
  3. Add the rest of the ingredients and stir together until completely mixed.
  4. Place a round biscuit cutter onto the parchment where you'd like the first cookie to go. Scoop 2 Tbs of cookie mixture into the cookie cutter then use the back of your spoon to spread and press it all in there, compacting the mixture, taking up the whole inside of the biscuit cutter. Carefully lift the cutter straight up, leaving a round-formed cookie on the parchment. Repeat with the rest of your dough until all of your cookies are formed. Mine made 6.
  5. Sprinkle the cookies with sesame seeds.
  6. Bake for 20-25 minutes or until nicely golden around the outside and middle.
  7. Let them cool on the parchment, then remove them.
  8. Eat and enjoy!
Notes
  1. Store leftover cookies in an airtight container. I keep mine in a Ziplock in the freezer then take a few on the go with me in the mornings.
Adapted from What Should I Eat For Breakfast Today
Adapted from What Should I Eat For Breakfast Today
Treats With a Twist http://www.treatswithatwist.com/wp/
Simple Oat and Cherry Breakfast Cookies (gluten free, vegan) (treatswithatwist.com)

 

Carrot Almond Muffins

Carrot Almond Muffins are the perfect bridge to Fall! They’re not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I’d highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper. 

Carrot-Almond-Muffins 3

This morning I officially started a Fall workout challenge. I utilized our new staircase (that I honestly thought I’d rarely ever see since it only leads to the “man cave” and I have zero desire to go surround myself in our college paraphernalia all that often) and ran up and down it while interspersing various exercises I haven’t done in months. What a jolting way to start the morning! Oh, not to mention an apple cider vinegar concoction I tried to drink and only choked down half of…

I took some super embarrassing “before” photos where I appear to be 6 months pregnant, when I am in fact negative months preggo, so we all know those will never see the light of day. 

Annnddd…then the day started…and my husband got a flat tire.

That’s just how the cookie crumbles. 

Anyways! I had an awesome weekend. My mom came to visit and check out our new digs. We got full, glowing approval, and I fed her muffins. The end. 

Carrot Almond Muffins (treatswithatwist.com)

Carrot Almond Muffins (treatswithatwist.com)  

[Note: my muffins in these pictures look different than the results you'll get, because these were my first batch and I changed up the recipe after that. My second batch looked like more traditional round-top muffins, and yours will too! Either way, they're killer delish!]

  Carrot Almond Muffins (treatswithatwist.com)

Carrot Almond Muffins (treatswithatwist.com)

Carrot Almond Muffins
Carrot Almond Muffins are the perfect bridge to Fall! They're not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I'd highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper. (makes 12 muffins)
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Ingredients
  1. 1 cup sorghum flour
  2. ½ c tapioca starch (or potato or corn starch)
  3. 1 tsp. xanthan gum
  4. 2 tsp. baking powder
  5. ¼ tsp. salt
  6. ½ cup brown sugar
  7. ½ cup coconut sugar
  8. ¼ tsp. nutmeg
  9. ¼ tsp. ginger
  10. 1 tsp. vanilla extract
  11. ½ tsp. almond extract
  12. ½ cup butter, room temperature (I used Earth Balance coconut spread)
  13. 1 egg, beaten
  14. ½ cup unsweetened applesauce
  15. 1 cup shredded carrots
  16. 1/3 cup chopped almonds
Crumble (I’d highly recommend doubling this)
  1. 3 Tbs. shredded carrot
  2. 3 Tbs. sorghum flour
  3. 2 Tbs. oats
  4. 2 Tbs. brown sugar
  5. 3 Tbs. sliced almonds (or chopped almonds)
  6. 2 Tbs. melted butter (or coconut spread)
Instructions
  1. Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray.
  2. In your mixer, start beating the butter until it is smooth. Add the sugars and beat until well combined.
  3. Next, slow down your mixer and add all of your dry ingredients. Mix for 2 minutes, or until well combined. Then, add your applesauce, egg and extracts and beat for 30 seconds to a minute, until the batter is well combined.
  4. Scoop the batter into your muffin tin.
  5. Put together your crumble. In a bowl, combine all of the ingredients. Spoon it over the top of your muffins, patting it down slightly into the muffin batter.
  6. Bake your muffins for 25-28 min, or until a toothpick comes out clean.
  7. Let them cool. Eat, enjoy!
Notes
  1. Muffins can be kept on the counter in an air-tight container for 3 days, or in the fridge for a week. Try them with a schmear of peanut butter!
Treats With a Twist http://www.treatswithatwist.com/wp/