We’re in this weird place with the girls right now. Piper has dropped her morning nap…except she’s miserable come noon, and Shea goes without a nap at Montessori, but she really does better with one. Case in point, she ran errands with Mark yesterday afternoon and before they reached their first stop, a mere 10 minutes from the house, I was being texted a selfie of Mark with a passed out Shea in the back seat.
So we have one ornery as can be come lunch time and one who’s ornery as can be when the other one is napping. I already miss my guaranteed 2-3 hours of afternoon peace (and currently, they’re both napping).
Our “best” time is morning and fortunately (on the weekends, at least), neither of the girls are super early risers (like, 7:30am – I don’t complain). In fact, it’s usually one of the dogs who is rousing us from bed on the weekends.
Correction: rousing ME out of bed. EYE ROLL.
Because many places don’t open until mid-to-late morning, I’ve learned to enjoy our weekend mornings together. To me, the perfect weekend morning includes coffee, cuddling, and something sweet and warm coming out of the oven. In that order, I’d say.
And despite the warmer afternoon temps, this morning actually felt like fall. I knew it was the perfect opportunity to start off pumpkin season in my kitchen. I’ve been holding out on account of the Indian summer, but um…yeah, the Indian summer doesn’t have an end in sight.
Again, not complaining – pumpkin donuts are always welcome in my belly. Just the right amount of sweet and that pumpkin glaze? OH BABY. My kiddos went nuts for these and I was thankful I doubled the recipe. Enjoy!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅓ cup pumpkin puree
- ⅓ cup brown sugar, lightly packed
- 1 egg
- ¼ cup fat-free milk
- 2 Tbsp coconut oil, melted and slightly cooled
- 1 cup powdered sugar
- ½ tsp cinnamon
- 1 Tbsp pure maple syrup
- 1 Tbsp fat-free milk (plus more, if needed_
- Preheat oven to 350 degrees F. Mist 8 wells of a donut pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk to combine the flour, baking powder, pumpkin pie spice, nutmeg, and salt; set aside. In a small bowl, whisk to combine the pumpkin puree, brown sugar, egg, milk, and coconut oil. Pour the wet ingredients into the dry and mix until just combined.
- Scoop the batter into the donut wells, spreading to coat the bottom and filling each well approximately half-way. Bake for 12-14 minutes or until set. Remove from oven and remove to a cooling rack to cool completely.
- Meanwhile, mix together the ingredients for the glaze in a shallow bowl. Dip cooled donuts into the glaze, coating the top side of each. Alternately, use a knife to spread a thin layer of glaze over the top of each donut. Serve immediately.
Weekly Menu: October 8th – 12th
- Sunday: Cream Cheese-Stuffed Everything Bagel Chicken with potatoes and green beans
- Monday: Buffalo Chicken Lasagna with salad
- Tuesday: Sausage and Apple-Stuffed Acorn Squash
- Wednesday: Autumn Harvest Salad with Pomegranates
- Thursday: out in Scottsdale for KK’s Bachelorette Party!