Baked Pumpkin Donut Holes

I've got an abundance of pumpkin around here so you can expect lots of delicious recipes like this one. I love that it's a donut fake out because it's really mini muffins rolled in butter, cinnamon and sugar. But you really feel like it's a donut hole when you bite in.

I made these for a work meeting tomorrow and I'm sure the team is going to love them!

Baked Pumpkin Donut Holes

Adapted from www.twopeasandtheirpod.com

Ingredients

1 3/4 c flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/8 tsp ground cloves

1/3 c canola oil

1/2 c brown sugar

1 large egg

1 tsp vanilla extract

3/4 c pumpkin puree (not pumpkin pie filling)

1/2 c milk

Coating

4 tbsp butter, melted

2/3 c sugar

2 tbsp cinnamon

Directions

Preheat oven to 350 degrees. Spray 2 mini muffin tins (24 total) with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In a large bowl, combine egg, milk, oil, vanilla, brown sugar, and pumpkin. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. (I used a small ice cream scoop). Bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, combine sugar and cinnamon in one bowl. Have melted butter ready in a separate bowl. Remove muffins from oven and let cool 2 minutes. Dip each muffin in the butter, then roll in the cinnamon sugar mixture to coat. Serve warm or at room temp. Enjoy!

Spinach, Steak, Mushroom, Onion, Goat Cheese Frittata

aka cleaning out my fridge and decided to make breakfast. This is what I came up with! It was seriously good and so easy, it's kind of embarrassing. Once you get the basics of a frittata, you can really throw whatever you want in it. Here's how I did it...

Leftover steak, cut into small pieces

Leftover sauteed mushrooms and onions, diced

1/2 c fresh spinach

6 eggs

1/4 c heavy cream

1/4 c goat cheese crumbled

1/2 c shredded mozzarella

Directions

Preheat oven to 350 degrees. Grease a pie plate with nonstick spray, set aside. Combine all ingredients except mozzarella and whisk together with salt and pepper. Sprinkle mozzarella over egg mixture. Bake for 20-25 minutes until eggs are set. Turn your oven on broil just for a few minutes to make sure the top is nice and golden and done. Let sit for 5 minutes before you cut into it.

Serve with pumpkin biscuits with citrus honey butter for a 'knock your socks off meal.'

Pumpkin Biscuits with Citrus Honey Butter

Oh wow!! These biscuits are delicious on their own, but the citrus butter makes them! I've got leftover butter in my fridge and am scheming ways to keep eating it. Try this soon and it will get you in that fall spirit first thing in the morning!

Pumpkin Biscuits with Citrus Honey Butter

Adapted from www.thepioneerwoman.com

Ingredients

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c sugar

1/2 tsp cinnamon

1/4 c cold butter, cubed

3/4 c milk

3/4 c pumpkin puree (not pumpkin pie filling)

1/4 tsp vanilla extract

Butter:

1/2 butter, softened

3 tbsp honey

1 tbsp orange or lemon zest (I used grapefruit and lemon because that's what I had)

Directions

Preheat oven to 350 degrees. Grease a baking sheet and set aside.

In a large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse corn meal (I use my fingers and break the butter up). Stir in milk, pumpkin and vanilla, until all ingredients are equally moist and flour is Incorporated.

Drop by heaping tablespoonfuls onto the baking sheet. Bake for 15-20 minutes or until bottoms are browned lightly.

While biscuits are baking, make the butter. Whip butter, honey and zest together until smooth and light in color, about 2 minutes. (I think an electric mixer does this the best).

Serve warm with butter. Go to heaven. Seriously, they're that good.

Chicken and Sweet Potato Quesadilla

How unusual, right? Not sure what drew me to this recipe, but I made it and it was really good. The original recipe calls for ground pork, but I had bought a rotisserie chicken and needed to use it up. Oh, and I added spinach, which wasn't in the original.

Chicken and Sweet Potato Quesadilla

Adapted from The Food Network Magazine

Ingredients

1 medium sweet potato

3 tbsp butter

1/2 lb ground pork (I used 2 c rotisserie chicken)

1 1/2 tsp ancho chile powder (I used regular chile powder and a dash of cumin)

Salt

2 cloves garlic, minced

1 bunch scallions, chopped

1/2 c cilantro, chopped

4 burrito size tortillas

2 c shredded cheese

Directions

Preheat the oven to 200 degrees. Pierce the sweet potato a few times with a fork and microwave until soft, 7-10 min. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.

Heat 1 tbsp butter in a large skillet over medium-high heat. Add the pork, chile powder, and 1 tsp salt and cook, breaking up the meat, until browned. Add the garlic, sweet potato, scallions and cook 2 more min. Add the cilantro and season with salt, if needed. Transfer mixture to a bowl.

Wipe out the skillet, add 1/2 tbsp butter and melt over medium high heat. Add a tortilla, spread 1/4 of the mixture on one half and top with 1/2 c cheese. Fold the tortilla over the filling and cook until the tortilla is golden and cheese is melted. Transfer to a baking sheet and place in the oven to keep warm. Continue with the other tortillas. Serve with hot sauce, sour cream, salsa, limes, etc. Enjoy!