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Welcome to my food blog! Follow along to see more of my kitchen adventures.  

Cinnamon Pumpkin Doughnuts

Cinnamon Pumpkin Doughnuts

It is officially fall and you know what that means... pumpkin everything! Once September 22nd rolls around, I turn into your #basicwhitegirl. Pumpkin spice lattes, ugg boots, sweaters, lululemon wunderunders, pumpkin candles, etc. The whole 9 yards.

Do not even get me started on Halloween. It is literally my favorite holiday of the year, and I'm itching to get all of the Halloween decorations unpacked and displayed. But that's a post for another day.

Pumpkin Doughnut 3

And the start of fall signifies the beginning of baking season! As soon as the temperature starts dropping, my oven turns on and the dessert inspiration begins. For the last few weeks, I've had an idea for a pumpkin baked doughnut on the brain. A few months ago I tested out a recipe, but I didn't love it. I knew I could do better.

Enter Fall Season:

Pumpkin Cinnamon Baked Doughnuts

Pumpkin Doughnut 1

I whipped up a batch and gave it to some friends and neighbors to taste test, and they all agreed it was winning recipe. Soft and moist; light and airy; the perfect balance of pumpkin flavor and not being too sweet.

You can add a glaze to them if you desire, but I loved them by themselves. #noglazenecessary Since they are baked, you can feel like you are indulging, without going overboard.

Talk about an easy recipe, these doughnuts take just 30 minutes from start to finish. That is including clean up as well. One bowl, just mix ingredients together and go. Could not be simpler than that!

What's your favorite part of the fall season?

Pumpkin Doughnut 2

Cinnamon Baked Pumpkin Doughnuts

Yield: 6 Doughnuts
Prep time: 10 minutes
Cook time: 20-22 minutes
Total time: 30 minutes


  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 heaping Tablespoon coconut oil
  • 1/2 cup coconut milk
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup pumpkin
  • 1/4 cup milk of choice* (I used unsweetened vanilla almond milk) {optional}


1. Preheat oven to 350 degrees F. Grease a doughnut pan with coconut oil and set aside.              {See link for the pan I used -->}

2. In a medium-large bowl, sift the flour, sugar, baking powder, cinnamon, and salt together. Set aside.

Baker's Note:                                                                                                                                The order in which you combine the wet ingredients in key! Follow the next steps exactly.

3. In a heat safe glass bowl, melt the coconut oil. Once fully melted, vigorously mix in the coconut milk until slightly thickened and well combined {The liquid may look slightly lumpy- that is normal}.

4. Next, whisk in the beaten egg, vanilla, and pumpkin.

5. Pour the wet mixture into the dry mixture and mix until just combined and all dry ingredients have been moistened. The mixture should be the consistency of a thick pancake batter.

6. If not all of the dry ingredients have been fully moistened or the mixture is so thick it is hard to stir together, you may need to thin with a little unsweetened milk of choice. Just add a little at a time in order to get the "thick pancake batter" consistency. You do not want a runny or thin consistency batter. 

If using organic canned pumpkin, you likely will not need additional liquid. If using a conventional canned pumpkin, it is more likely you will need a little extra moisture.

7. Spoon batter evenly in the greased doughnut pan. Batter should come completely fill the entire cavity.

8. Bake for 20-22 minutes, rotating the pan 180 degrees halfway through the cooking process.

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