First Shea, now Piper. Their first (or second, maybe) crushes. But also their most significant crushes.
Piper is NON-STOP talking about Gabe. Gabe attends daycare on Monday, Wednesday, and Friday only which have now been renamed “Gabe Days”. Can’t make this stuff up. So come Tuesday and Thursday, her excitement over going to daycare is zapped. Though today (Tuesday) was the class Halloween party and I was told Gabe would be attending. Princess Belle went off this morning quite happy.
At daycare drop off yesterday (after hearing her pleas for a playdate with Gabe the whole way to school), I asked Piper’s teacher if Gabe is as fond of Piper as she is of him. The answer was a resounding YES. TOO cute. I was told they make sure to eat lunch together, sit next to one another during circle time, the whole bit! Crushin’ hard.
Piper even shares that Gabe checks out her salad every day. My 4-year-old is still hooked on Aldi’s individual salads. She likes them all and continues to request them every day in her lunch. I am told that Gabe, however, prefers mac and cheese in his lunch. Which ironically, Piper doesn’t love. Go figure, I know.
What do ALL kids love, though? Donuts. We were sitting on the couch, just the girls and I, on Saturday morning watching TV. The doorbell rang and I went to the door – no one there. But, there was a box of donuts from my favorite local donut shop. I still have no clue who left the donuts, but they’re now gone. 🙂 Thank you, mystery person! And if you just got the wrong address…oops!
It was good timing as I hadn’t made breakfast plans – no egg scrambles, French toast, or Vegan Pumpkin Cinnamon Sugar Donuts on deck. Nope, those were last weekend. Heavenly, warm, pumpkin donuts complete with a cinnamon-sugar coating. It comes as no surprise that Piper wants a playdate with Gabe on a “donut Saturday”. #facepalm
- 1 1/4 cup all-purpose flour
- 1/2 cup brown sugar, gently packed
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp pumpkin pie spice
- 1/4 cup pumpkin puree
- 3 Tbsp coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1/2 cup sugar
- 2 tsp cinnamon
- Preheat oven to 350 degrees F. Mist 9 donut pan wells with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and pumpkin pie spice until well-combined.
- In a medium bowl, whisk together the pumpkin puree, coconut oil, and almond milk until well-combined.
- Pour the wet ingredients into the dry and mix until just combined. Spoon the mixture evenly into each donut well, filling three-fourths full.
- Bake for 10-12 minutes or until spongy and set.
- Meanwhile, combine the sugar and cinnamon for the coating in a small bowl.
- Flip the donuts from the pan after cooling for 1-2 minutes. While still warm and slightly moist on the underside, swirl in the cinnamon-sugar. Serve immediately.
Recipe from Baker by Nature
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 4.9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 183mgCarbohydrates: 30.1gFiber: 1.0gSugar: 16.3gProtein: 1.8g
Who doesn’t love pumpkin in their life, especially come fall? Ch-ch-check it out!
- Crustless Pumpkin Pie
- Pumpkin Alfredo
- Pumpkin Oatmeal Breakfast Bars
- Best Ever Cranberry Pumpkin Muffins
- Maple-Pumpkin Baked Donuts