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Cakes, Bars & more, All Recipes, Bananabread & Co

Caramel Waffle Cookie Banana Bread

Stroopwafel Bananenbrood

Caramel Waffle Cookie Banana Bread

Caramel Waffle Cookie Banana Bread – that really is a mouth full. Caramel waffle cookies or ‘Stroopwafels’, literally translated as syrup waffle, are thin crisp waffle cookies, with a gooey layer of soft caramel in between. These Dutch stroopwafels are quite popular worldwide and have found their way to supermarkets across the globe.

United Airlines

In 2015, United Airlines even started serving original Daelmans stroopwafels on their flights. The stroopwafels were so popular, that when United Airlines stopped serving them last year, passengers kept asking on social media to please have them back in their snack rotation. And United Airlines listened. Since January of this year, the stroopwafels are back. read more

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Cakes, Bars & more, Cookies, All Recipes

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars, I think these are fairly unknown outside of the US. That is, I have not met a person who was familiar with these. It’s like one giant sheet pan cookie cut into pieces. This is a recipe I have made for several years now. And I’ve made these cookie bars so often, it never occurred to me to actually right everything down and publish the recipe.

Lauren’s Latest

The original recipe is from an American food blog, Lauren’s Latest. It’s one of the first food bloggers I started following, about 6 years ago. When Lauren published this recipe a couple of years ago, I made them right away and it’s been a favourite ever since. In the original recipe, the sugar cookie bars are topped with icing, but I don’t think these cookie bars need that. I leave them plain. And with just a few minor adjustments, this recipe has become a staple in our house.

Popular

So, it’s safe to say that these are quite popular, whenever I make them. Though there is the odd one who doesn’t like them. There is almond extract added, which makes the cookie bars taste like marzipan. If you are not a fan of marzipan, you can still make these bars by simply swapping the almond extract by any other extract of your liking, such as vanilla or lemon.

Easy cookie

It’s just not the taste and texture (soft bite) that I like very much. These bars are so easy to make too. I love cookies, but sometimes it’s just too much hassle. Cooling the rough, rolling it, cutting it out, etc. These sugar cookie bars are way easier and faster. Everything goes into one bowl, all ingredients at once, kneed it together, press it into a baking dish, bake it, cut it, eat it. That’s it, now let’s get baking!

Ingredients

250 g unsalted butter, at room temperature

225 g sugar

1 egg

1 tsp vanilla extract

1 tsp almond extract

400 g flour

½ tsp salt

1 tsp baking powder

Instructions

Preheat oven to 180°C and line a baking dish with parchment paper. I usually use a brownie tin. You could of course use any other baking dish, like a 13×9”.

Put all ingredients into a bowl and quickly kneed into a dough. I love using my KitchenAid for this, but you can do this by hand as well.

Press the dough into the prepared baking dish. Use the back of a spoon or the bottom of a glass to smooth out the top.

Sugar Cookie Bars

Bake ca. 25-30 minutes in the middle of the oven.

Let cool completely and cut into pieces.

Enjoy!
Sugar Cookie Bars

 

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Bread, Cakes, Bars & more, All Recipes, Bananabread & Co

Banana bread with apple and oats

Bananenbrood met appel en havermout

Banana bread with apple and oats

Autumn seems to keep its schedule this year. As if on cue, right on the 21st of September, the warm weather is gone and it’s rainy and windy outside. Like flipping the switch. And I can’t help it, but I’m immediately in the mood for fall baking. So, I started the season with this delicious banana bread with apple and oats.

Banana

There is so much you can do with banana. I really don’t like eating (over)ripe bananas, but they are a perfect natural sweetener for cake. If any at all, you just need to add a little bit of sugar or other sweetener to your dough and much less fat. From classic banana bread to heavenly chocolate, everything goes. There are already more than 15 recipes using banana on the blog and I’m still bubbling with ideas for more.

Apple and oats

The weather will get better towards the end of the week, but the wind and rain made me long for comfort food. Apple pie is the ultimate comfort food. We still had a full bag of apples in the pantry and I needed to come up with recipes to make use of those. So, I made apple sauce, apple pear sauce and this utterly delicious banana bread with apple and oats. Perfect with a cup of tea and easy as a grab&go breakfast.

Healthy-ish

By using (over)ripe bananas you need much less sugar or other sweeteners. Compared to a regular cake, there is a lot less sugar in this bread. And by using whole wheat instead of white flour and throwing oats into the mix, you’re adding extra fibre. Which is not only healthier, it keeps you full longer. Though I don’t think that food should ever make you feel guilty, if it really does bother you, this banana bread definitely should invoke less guilt ;).

Ingredients

2- 3 sweet-tart apples

1 tbsp light brown sugar

2 bananas (peeled ca. 250 g)

2 eggs (L)

100 ml vegetable oil

2 tsp vanilla-extract

50 g light brown sugar

150 g whole wheat flour

1 tsp cinnamon

2 tsp baking powder

100 g oats

Instructions

Preheat oven to 180°C and line a cake tin with parchment paper.

Peel the apples and cut into small cubes.

Add 1 tablespoon sugar to the apples and mix.

Mash the bananas and mix with the eggs, oil and vanilla-extract.

Add sugar and mix well.

Bananebrood met appel en havermout

Now add the flour, baking powder and cinnamon and mix until no lumps remain.

Fold in the apples and oats.

Pour the batter in the prepared cake tin and bake ca. 50-60 minutes in the middle of the oven.

Bananenbrood met appel en havermoiut

This banana bread / apple cake is delicious in the afternoon with a nice cup of coffee or tea, but it’s also great for breakfast. As is or with good dollop of cookie or peanut butter.

Enjoy!
Banana bread with apple and oats

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Bread, Cakes, Bars & more, All Recipes, Bananabread & Co

Classic Banana Bread

Klassiek Bananenbrood

Classic banana bread

Alright, I know it’s been way too hot the past weeks to even think about turning on the oven. But if you don’t mind or it’s not as hot where you live, I got this wonderful recipe for you: classic banana bread.

Cookbook review

Just recently, I reviewed a new cookbook, called ‘Bananenboek’, the banana book. Unfortunately, it’s only on Dutch. As the title already says, it’s a cookbook all about the banana. Banana a s ingredient for sweet AND savory dishes. Quite interesting. So, for the review, I tried several recipes form the book, but I didn’t try any of the baking recipes. Why? I already have about 15 different banana recipes on my blog and there are still more to come. And then I suddenly realised that there is still one important recipe missing: one for good, old fashioned, plain banana bread.

Anything but plain

Although I wouldn’t want to call it plain, really. But next to all those funny combinations and unexpected ingredients, the most delicious recipe was missing. Of a simple, easy, and tasty banana bread. Banana bread as it is supposed to be. And even though the hot temps are not really inviting me to turn on the oven, this definitely is worth the extra sweat. And it might be a welcome distraction from all those recipes for the BBQ, drinks, ice cream and salads ;-).

Ingredients

3 small bananas (peeled about 250g)

2 eggs

200 g crème fraiche or sour cream

75 g sugar

1 tsp vanilla extract

100 ml vegetable oil

300 g flour

1 tsp baking soda

1 tsp baking powder

Instructions

Preheat oven to 180°C and grease a cake tin or line with a baking sheet.

Mash the bananas.

Mashing bananas for the banana bread

Beat the eggs with the sugar, crème fraiche, oil and vanilla until smooth. You can use a whisk for that.

In another bowl, mix flour, baking soda and baking powder.

Mixing wet ingredients

Add the flour mixture to the wet mixture and fold the two together. You could use a whisk or electric mixer, but down overmix.

Fold in the mashed banana.

Mixing the batter for the banana bread

Pour the batter into the prepared cake tin and bake for ca. 60 minutes in the middle of the oven.

Beslag is klaar en kan de oven in

Out comes this wonderfully fluffy banana bread. Now you should wait until it’s cooled down, but I have to admit that that is the most difficult part for me. I can’t muster the patience and usually cut off a piece when it’s still warm. It’s so good!

Klassiek bananenbrood

It’s tasty just as is, but I also love to slather it with peanut butter (especially if it’s the salted caramel type).

Enjoy!
Classic Banana Bread

 

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Cakes, Bars & more, Dairy Free, Gluten-Free, All Recipes, Vegan

Vegan Breakfast Brownies – a healthier indulgence

Vegan Breakfast Brownies

Brownies are definitely my weakness. Especially if they are soft and moist, with a full chocolate flavour. I simply can’t refuse. I could even eat them for breakfast. In fact, that wouldn’t even be that bad, if you’re otherwise watching what you’re eating and following a healthy and balanced diet. Yet there is always that little voice in my head: shame on you! Well, then there’s only one option: creating a healthier version. And I think I (finally) managed: Vegan Breakfast Brownies.

Healthier indulgence

Even though this is a much healthier version than my ultimate brownies, it’s still an extra treat you should not eat very single day. But it contains much healthier ingredients. Or should I say: I’ve omitted or replaced some of the unhealthy ingredients. It makes them a healthy breakfast option and they are an ideal grab&go meal (take them with you to eat on the road or at work).

Granola

To make them all breakfast-worthy, I added granola to the mix. This granola is homemade and unsweetened and is more of a topping for your yogurt or smoothie bowl. Hence also perfect to use as an extra crunch in these brownies.

Several tries

It took me several tries to get the results I wanted. A deliciously moist brownie turning into a vegan and gluten free treat wasn’t quite as obvious. Sure, I got a few very tasty brownies, but one was too dry, another didn’t quite hold its stuff together (as in: totally crumbled between your fingers). Or they were too sweet or not sweet enough. Finally though, I made a brownie that I’m confident to actually call a brownie.

Ingredients

For the granola:

200 g oats (certified gluten free if necessary)

75 g roughly chopped unsalted cashews

50 g roughly chopped hazelnuts

50 g roughly chopped almonds

50 g quinoa pops

For the brownies:

100 g dark chocolate

15 g coconut oil (ca. 1 tbsp)

40 g arrowroot

4 tbsp cold water

200 g almond meal

½ tsp salt

75 g coconut blossom sugar

1 tsp vanilla extract

150 g unsweetened apple sauce

50 g granola

Instructions

For the granola:

Preheat oven to 180°C and line a baking sheet with parchment paper.

Mix all ingredients for the granola and spread evenly on the baking sheet.

Ingrediënten voor de granola

Roast for about 20 to 30 minutes, stirring occasionally so everything browns evenly.

Use the desired quantity for the brownies and keep the rest in a jar or airtight container for later use (great on yoghurt, smoothie bowl or fresh fruit).

For the brownies:

Preheat oven to 180°C and line a brownie or other baking tin with parchment paper.

Melt the chocolate together with the coconut oil.

Mix the arrowroot with the water until no lumps remain.

In a bowl, mix the almond meal, salt and sugar.

Ingrediënten voor de brownies mengen

Add the chocolate, arrowroot mixture, apple sauce and vanilla to the dry mixture and mix well, using a spatula.

Then fold in the granola.

Beslag voor de brownies mengen

Press batter in the prepared baking tin and smooth out the top.

Bake for 25-30 minutes.

Bakken van de brownies

Let cool completely before cutting into pieces.

Vegan Breakfast Brownies

Enjoy!

Vegan Breakfast Brownies

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Cakes, Bars & more, All Recipes, Bananabread & Co

Triple Chocolate Banana Bread

Triple Chocolate Banana Bread

Triple Chocolate Banana Bread – the ultimate banana bread for a chocoholic. Which means, this is the prefect banana bread for me. When you browse through my recipes, you will see I have a ‘slight’ favor for banana bread. I’ve tried numerous variations. One of my all time favourites has been the Banana Hazelnut Snack Cake, quite amazing taste due to the ground hazelnuts that I used instead of flour. The runner up, following very close, is my Marbled Chocolate Banana Bread. But this Triple Chocolate Banana Bread beats them all.

Triple Chocolate

So, what makes this a Triple Chocolate? Well, there a generous piece of good dark chocolate, cocoa powder for an even deeper chocolate flavour and on top of it all: dark chocolate chips throughout the bread. Addictive, is all I can say. Make this bread at your own risk. If you have some (over)ripe banana’s lying on your kitchen counter and you have no idea what to do with them? Make this utterly delicious and very easy to prepare banana bread.

Ingredients

2 medium (over)ripe bananas (the darker the skin, the sweeter, the better)

2 eggs

250 ml buttermilk (no buttermilk at hand? Add a bit of vinegar to regular milk (ca. 1 tbsp per 500 ml) and let sit for about 10 minutes)

1 tsp vanilla extract

2 tbsp honey (depending on the ripeness, hence sweetness, of the bananas, you can add more honey if you like)

50 ml vegetable oil

100 g dark chocolate (min 70%)

250 g flour

25 g cocoa powder

1 tsp baking soda

1 tsp baking powder

100 g chocolate chips (chopping up a piece of dark chocolate works fine as well)

Instructions

Preheat the oven to 180°C (160°C hot air) and grease a cake tin or line with parchment paper.

Melt the chocolate.

Mash up the banana.

Mix the banana with the milk, eggs, oil, vanilla and honey.

Pour a little bit of the mixture into the melted chocolate and stir.

Add the chocolate to the mixture and mix well.

Natte ingrediënten voorbereiden voor het Triple Chocolate Bananenbrood

In a separate bowl, mix the flour, cocoa powder, baking soda and baking powder.

Add the wet mixture and mix with a spatula.

Fold in the chocolate chips and pour the batter into the cake tin.

Bake, in the middle of the oven, for ca. 30-40 minutes or until a toothpick inserted in the middle comes out clean.

Beslag van het Triple Chocolate Bananenbrood bereiden en afbakken

The result: a soft and moist banana bread with a deep chocolate flavour and a hint of banana. Delicious.

Smeuïge en sappig Triple Chocolate Bananenbrood

Enjoy!
Triple Chocolate Banana Bread

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Cakes, Bars & more, All Recipes

Sinterklaas Muffins

Sinterklaas Muffins

Sinterklaas (or Saint Nicholas, the patron saint of children) brings gifts to all good children on the eve before his name day, which is celebrated on the 6th of December. So on the 5th of December, late in the evening and during the night, he and his helpers will climb across the rooftops, to deliver presents all in secret, for children to find them early in the morning.

Exiting time

The weeks leading up to Sinterklaas are very exciting for all children. And for the parents and other family members, who will do everything they can, to keep this tradition very much alive and make sure the children believe in Sinterklaas for as long as possible. Wish lists are written, homes are decorated, songs will be sung and… loads of sweet treats will be eaten. There are many sweets, cookies, pies and more, that will typically be eaten this time of year, such as chocolate letters, speculaas (spiced crunchy cookie, kind of like ginger snaps) and Kruidnoten (spiced, bite-sized cookies).

Muffins

With Christmas also approaching, this time of year is not the most healthy one. That’s why we try to sneak in a few healthier recipes, like my healthier version of the traditional Kruidnoten. But it doesn’t always have to be healthy. As long as we try to balance the hell out of it (some days are better than others), we can have a not so healthy treat and enjoy it. Like these utterly delicious Sinterklaas muffins we made. Super fluffy and tasty with cinnamon and ginger. With all the sugar. Alright, lightened up a bit with Greek yogurt and vegetable oil. Balance, right…

Ingredients

2 eggs

125 g white sugar

125 g light brown sugar

120 ml vegetable oil

250 g Greek yogurt

250 g plain flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

75 g mini spiced cookies or chopped up ginger cookies

Extra cookies for topping

Instructions

Preheat oven to 180°C and grease a muffin tin or line with paper or silicone cups.

Beat the eggs with the sugars and oil until creamy.

Add the yogurt and mix well.

Sinterklaas Muffins

In a separate bowl, mix the flour, salt, baking soda, cinnamon and ginger.

Sinterklaas Muffins

Sinterklaas Muffins

Add the dry mixture to the wet mixture and whisk until just combined.

Sinterklaas Muffins

Fold in the cookies.

Sinterklaas Muffins

Pour batter into prepared muffin tin/cups. I use an ice cream scoop for portioning.

Sinterklaas Muffins

Sprinkle a few cookies/pieces on top.

Sinterklaas Muffins

Bake ca. 25 minutes or until a tooth pick inserted in the middle comes out clean.

Sinterklaas Muffins

Sinterklaas Muffins

Let cool and enjoy!
Sinterklaas Muffins

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Cakes, Bars & more, All Recipes

Halloween Surprise Cake

Halloween Surprise Cake

Halloween is getting more and more popular in Europe. There are scary walking tours, amusement parks have Halloween themed days, the shop are filled to the brim with costumes, creepy accessories and tons of Halloween candy.

Our boys love Halloween. The creepier the better. Which means we happily go along with all that Halloween craziness. But we keep it fairly low key. Just a few accessories in the house, a little bit of candy and we might just go on ones of those scary walking tours.

Birthday

Our youngest celebrates his birthday in October and last year, he wanted his party and the birthday cake all Halloween themed. I happily obliged. The treats for his class mates were Halloween themed as well: orange pumpkin and white ghost cupcakes.

Halloween Cake

The rules for the school treats are quite strict. No chocolate, whipped or buttercream, no candy. Preferably fruit, cake, waffles or cookies. But we try to make it something special anyway. Hence the Halloween themed cupcakes (no frosting), our oldest brought personalised cookies.

Halloween Cupcakes

Gepersonaliseerde koekjes

This year’s birthday cake had to be a Pokémon cake. So that’s what we did. With edible Pokéballs on top.

Pokémon Cake

Surprise inside

But what should we bring to school? That had to be Halloween treats again. Even though we’re not supposed to use whipped cream, chocolate or buttercream, no one said anything about using a little bit of colour. Inspired by the Surprise Inside Cakes by I Am Baker, I came up with this Halloween Surprise Inside Cake. It’s actually very easy to make, but the effect is huge: those eyes when you slice the cake and they see what’s inside. Priceless.

What do you need?

500 g unsalted butter

350 g sugar

7 eggs (L)

2 tsp vanilla extract

400 g flour

2 tsp baking powder

Extra: food colouring

What do you need to do?

Preheat oven to 170°C. Line a baking sheet with parchment paper.

Whip the butter with the sugar until creamy.

Halloween Verrassingscake

Add eggs and vanilla extract and mix well.

Halloween Verrassingscake

Add flour and baking powder and mix until just combined.

Halloween Verrassingscake

Take about 1/3 of the batter out and transfer to another bowl.

Add the desired colouring for the surprise inside and mix until you have an even colour.

Pour the batter on the prepared baking sheet and smooth out. You can simply pour it on the baking sheet (like I did with the orange one) of use a baking dish or a mold (like I did with the black one).

Halloween Verrassingscake

Halloween Verrassingscake

Bake ca. 10 minutes.

Take out of the oven and let cool slightly.

Meanwhile, grease a cake tin and/or line it with parchment paper.

If desired, you can colour the rest of the batter as well.

Once the sheet cake has cooled enough to handle, cut out the forms. I have used a bat cookie cutter of one cake and a pumpkin cookie cutter for the other cake. But you can use any shape you like.

Halloween Verrassingscake

Halloween Verrassingscake

Put a bit of batter in the bottom of the cake tin.

Now carefully place all cut out pieces in a straight line on the dough layer. Lightly press it down.

Halloween Verrassingscake

Fill up with the remaining batter.

Halloween Verrassingscake

Bake ca. 50-60 minutes or until a tooth pick inserted in the middle comes out clean.

Let cool completely before slicing.

Halloween Verrassingscake

The funniest thing happened with the coloured batches for school. The surprise inside turned 180°, so the bats hung upside down. Well, they tasted great anyway and the kids? They LOVED it!

Halloween Verrassingscake

Enjoy and have a spooky Halloween!
Halloween Surprise Cake

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Bread, Cakes, Bars & more, All Recipes, Bananabread & Co

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

You all know by now that I love to bake with banana’s. So it can’t be a surprise that I have yet another wonderful recipe for you. And since I had posted a picture of my first marbled chocolate banana bread on Instagram a couple of months ago, I kept getting requests for the recipe. Well, finally, it’s here!

After a few extra test drives and some small adjustments, I’m quite satisfied with the end result: a chocolatey banana bread that’s not overly sweet, that’s super moist and extremely tasty. And on the healthy-ish side. Got nothing more to add, except… the recipe.

Ingredients

2 (over)ripe bananas

200 g Greek yogurt

2 eggs (large)

2 tsp vanilla extract

4 tbsp maple syrup

125 g whole wheat flour

100 g oat flour (ground oats)

1 tsp baking powder

1 tsp baking soda

2 tbsp cocoa powder

1 tbsp milk

Instructions

Preheat your oven to 160°C and grease and/or line a cake tin with parchment paper.

In a large bowl, mash the bananas.

Marbled Chocolate Banana Bread

Add the yogurt, eggs, vanilla extract and 3 tbsp maple syrup.

Marbled Chocolate Banana Bread

Mix well.

Marbled Chocolate Banana Bread

Then in a separate bowl, mix the whole wheat flour, oat flour, baking powder and baking soda. Add the dry mixture into the wet and mix until just combined.

Marbled Chocolate Banana Bread

Pour about 2/3 of the mixture into the prepared cake tin.

Marbled Chocolate Banana Bread

Then add the cocoa powder, milk and 1 tbsp maple syrup to the remaining batter and mix well.

Marbled Chocolate Banana Bread

Pour into the cake tin.

Marbled Chocolate Banana Bread

Now using a spoon or a knife, swirl through the batter to create a marble pattern.

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

Bake for about 40-45 minutes until a tooth pick inserted in the middle comes out clean (a few crumbs is fine).

Marbled Chocolate Banana Bread

Out comes a wonderful loaf of Marbled Chocolate Banana Bread. Doesn’t that look gorgeous?! Now let cool, slice and serve. Or eat straight from the oven, if you can’t wait, like me ;-).

Marbled Chocolate Banana Bread

Enjoy!

Also love bananas as much as I do? Why not try these Banana Carrot Spelt Muffins or this Banana Hazelnut Snack Cake?

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Cakes, Bars & more, Dairy Free, All Recipes

Oven-baked Pumpkin Doughnuts

Pumpkin Doughnuts

Pumpkin Doughnuts

Yeah, it’s Fall! And you know what that means? Well? No, I don’t mean it’s getting cold, wet, windy, dark… No no no, I mean it’s PUMPKIN SEASON! Actually, it’s pumpkin season all year round for me, especially when my freezer is stacked with my homemade pumpkin puree. But we can officially jump on the pumpkin wagon now (like with these pumpkin doughnuts), without getting weird looks, like if it’s a crime to have something pumpkin during summer.

Oven-baked

To start the (official) season right off, I’ve made these delicious and somewhat healthier pumpkin doughnuts. For one thing, they’re oven-baked instead of fried. I also only added a little bit of oil to the batter so these pumpkin doughnuts are really low-fat. And not too much sugar, as the pumpkin puree already provides a fair amount of sweetness. Added bonus: they are extremely easy to make and are ready in no time at all!

Ingredients

  • 200 g pumpkin puree
  • 2 eggs
  • 50 g light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 150 g plain flour
  • 1 tsp baking powder
  • Extra: 3 tbsp white sugar and 1 tsp cinnamon

Directions

First, preheat your oven to 180°C.

Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.

Pumpkin Doughnuts

Pumpkin Doughnuts

Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.

Pumpkin Doughnuts

Pumpkin Doughnuts

Grease two donuts pans.

Pumpkin Doughnuts

Then fill the molds with the batter. You can do that with a spoon, but I’ve got an easy trick for you.

Pour the batter into a plastic bag (f.e. a ziplock bag).

Pumpkin Doughnuts

Close the bag and the cut off one bottom corner. Now you can easily fill the molds with your batter.

Pumpkin Doughnuts

Pumpkin Doughnuts

Bake in the middle of the oven for ca. 10 minutes.

Pumpkin Doughnuts

Take them out and let them cool just a little bit, maybe 5-10 minutes.

Pumpkin Doughnuts

Meanwhile, mix the white sugar and the cinnamon in a small bowl or on a plate.

Pumpkin Doughnuts

Pumpkin Doughnuts

Lightly press each doughnut into the cinnamon sugar.

Pumpkin Doughnuts

These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days. If they last that long ;).

Pumpkin Doughnuts

Pumpkin Doughnuts

Enjoy!
Pumpkin Doughnuts

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