Pumpkin Pecan Bread Pudding

Pumpkin Pecan Bread Pudding is the coziest and most delicious dessert that I can think of. What makes this bread pudding recipe stand out is how easy it is to make and the fact that you can repurpose old baked goods to make it. This particular version uses 1/4 cup of pumpkin in place of one of the eggs to give it that extra fall taste. I also used my Cinnamon Pecan Sweet rolls in this batch to give it the crunch of pecans and the nutty taste along with some extra cinnamon. It’s divine and should be put on your list of fall bakes!

TIPS AND TRICKS FOR PUMPKIN PECAN BREAD PUDDING

  • For the “bread” part of the pudding you can use a variety of baked goods such as cinnamon rolls, doughnuts, or croissants. You can also use day old bread as well.
  • I usually wrap old pastries in plastic wrap in the freezer until I make bread pudding. This way nothing goes to waste.
  • Use cinnamon based pastries for this bread pudding recipe to make all the flavors compliment each other.
  • This can be served with, fresh whipped cream, vanilla ice cream or a caramel drizzle.
  • This recipe can be made with 4 eggs instead of 3 and hold the pumpkin to make a bread pudding that can be made all year. I love putting a chocolate pastry in bread puddings to make a decadent chocolate dessert!

OTHER RECIPES YOU”LL LOVE:

Cinnamon Pecan Sweet Rolls

Caramel Cinnamon Rolls

Pumpkin Cinnamon Sugar Donuts

Pumpkin Pecan Bread Pudding

Bread pudding is the coziest and most delicious dessert that I can think of. What makes this bread pudding recipe stand out is how easy it is to make and the fact that you can repurpose old baked goods to make it. This particular version uses 1/4 cup of pumpkin in place of one of the eggs to give it that extra fall taste. It's divine and should be put on your list of fall bakes!
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 large Day old pastries Cinnamon Pecan rolls were used in this recipe
  • 2 Tbsp melted butter
  • 3 eggs
  • 1/4 Cup Pumpkin purée
  • 2 Cups Milk
  • 3/4 Cup Granulated Sugar
  • 1/2 tsp Almond Extract
  • 1/2 tsp cinnamon

Instructions

  • Lay pastries in an 8×8 casserole dish.
  • Pour melted butter over it.
  • Beat eggs, pumpkin, milk, sugar, almond extract and cinnamon together.
  • Pour over pastries.
  • Push down pastries with spatula to make sure it's submerged.
  • Bake at 350 for 45 minutes.
  • Serve hot.

Maple Pumpkin Small Batch Scones

Overhead shot of Pumpkin scones

These Maple Pumpkin Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness and fall flavor. This is a small batch recipe so it only makes 8 mini scones. I like to have one with my coffee in the morning and one in the afternoon as a pick me up.These are perfect addition to your fall baking!

Maple Pumpkin Mini Scones

MAPLE PUMPKIN SCONES INGREDIENTS

  • All-Purpose Flour: To hold it all together.
  • Pumpkin: 1/4 Cup adds the delicious s pumpkin taste.
  • Unsalted Butter: Frozen, this way it won’t melt out during the baking.
  • Salt: Tp balance out all the flavors.
  • Granulated Sugar: To keep these moist and delicious .
  • Pumpkin Pie Spice: Give’s that extra fall flavor.
  • Baking Powder: Helps it rise.
  • Buttermilk: Brings a nice tang to the scones, that balances out the sweetness.
  • Powdered Sugar: Brings the perfect sweetness to the drizzle.
  • Maple Syrup: Add’s the perfect flavor to this icing.
  • Milk:Makes it so this isn’t so sweet.

Maple Pumpkin Scones

OTHER RECIPES YOU’LL LOVE

Cinnamon Pecan Sweet Rolls

Maple Pecan Scones

Maple Pumpkin Scones

Maple Pumpkin Small Batch Scones

These Maple Pumpkin Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect fall scone!
Course Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Scone

  • 1 C All-Purpose Flour
  • 1/4 C Granulated Sugar
  • 1 1/4 tsp Baking Powder
  • 1/4 C Unsalted butter Frozen
  • 1/4 C Buttermilk
  • 1/4 C Pumpkin
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pumpkin Pie Spice

Maple Icing

  • 1/2 C Powdered Sugar
  • 1/2 Tbsp Maple Syrup
  • 1-2 Tbsp Milk

Instructions

Scone

  • Mix all dry ingredients into a bowl.
  • Preheat oven to 400 degrees.
  • Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
  • Place mixture in freezer while mixing other ingredients.
  • Whisk together buttermilk, pumpkin, and vanilla extract together. Mix in with dry ingredients.
  • Make one flattened disk with the dough. Cut into 8 triangles.
  • Place a few inches apart on a parchment lined sheet pan. Have the point of the scone pointed inwards.
  • Put in fridge for 10 minutes before putting in the oven for 18 to 22 minutes until golden brown on top.
  • Let cool on wire rack.

Maple Icing

  • Stir maple syrup, milk, and powdered sugar together, until well combined without clumps.
  • Once scones are completely cooled, dip into icing to cover completely.

Cinnamon Sugar Pumpkin Donuts

Pumpkin Cinnamon Sugar donuts

These Pumpkin Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are warm, soft and perfectly sweet. The perfect recipe to make this fall.

Stack of fall donuts

CINNAMON SUGAR PUMPKIN DONUT’S INGREDIENTS:

Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.

Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.

Eggs: 1 egg at room temperature.

Pumpkin:

Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.

Salt: Helps bring out all the flavors.

Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.

All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.

Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.

Powdered Sugar: 1 cup is needed to make the perfect thickness for the icing.

Maple Syrup: 1 tablespoon, just enough to put the flavor and color in the icing. Use pure maple syrup instead of artificial because we don’t need it so sweet.

Vanilla Extract: Round out the flavor.

Milk: 2- 3 tablespoons depending on how thick you want it.

sliced donuts

FRIED DONUTS TIPS AND TRICKS:

  • Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.
  • Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.
  • Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.
Close up of Pumpkin Cinnamon Sugar Donuts

OTHER RECIPES YOU’LL LOVE:

Classic Maple Donuts

Cinnamon Sugar Donuts

Above shot of cinnamon sugar donuts

Pumpkin Cinnamon Sugar Donuts

These Pumpkin Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are warm, soft and perfectly sweet. The perfect recipe to make this fall.
Course Breakfast
Prep Time 45 minutes
Cook Time 3 minutes
Servings 20

Ingredients

Dough

  • 1 1/4 C Milk
  • 2 1/4 tsp Active Dry Yeast
  • 1 Egg
  • 1/4 C Pumpkin
  • 8 Tbsp Unsalted Butter Melted and cooled
  • 1/4 C Granulated Sugar
  • 1 tsp salt
  • 2 3/4 C All-Purpose Flour

Cinnamon Sugar

  • 1/2 C Sugar
  • 2 tbsp Cinnamon

Instructions

  • Heat milk until warm but not hot. In a large bowl combine with yeast, mix a little then let sit for 5 minutes until mixture is foamy.
  • Beat egg, pumpkin, butter, sugar, and salt into the yeast mixture. Add half the flour and mix until combined. Then mix in the rest of the flour until dough pulls away from sides of bowl. Knead for a few minutes on a floured surface. Cover the inside of a large bowl with oil. Put dough in large bowl and cover with dish towel. Let rise for about and hour until it is double in size.
  • Turn dough out onto a well floured surface and roll out into 1/2 inch thickness. Use cookie cutters or glasses to cut doughnuts. Shot glasses work great as the center cut out. Place cut doughnuts on floured baking sheets with plenty of space in between. Cover with kitchen towels and let sit at room temperature for about 45 minutes or until doubled in size.
  • About 15 minutes before doughnuts are done rising, place pot with oil over medium heat. Get the oil to 375 degrees use a meat thermometer to make sure. Line cooling racks with paper towels.
  • Use a slotted spoon to put a few doughnuts in the pot. Let cook for around 45 seconds and then flip and cook until golden. Take out and let rest on paper towels before rolling around in cinnamon sugar.
  • Mix cinnamon and sugar together. Roll cooled donuts in it.

Maple Pecan Small Batch Scones

Maple Pecan mini scones

These Maple Pecan Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness, with the best crunch from the toasted pecans tossed in. This is a small batch recipe so it only makes 8 mini scones. I like to have one with my coffee in the morning and one in the afternoon as a pick me up.These are perfect addition to your fall baking!

Overhead shot Maple Pecan Scones

MAPLE PECAN SCONES INGREDIENTS

  • All-Purpose Flour: To hold it all together.
  • Eggs: 1 small egg at room temperature, this helps make sure everything combines well.
  • Unsalted Butter: Frozen, this way it won’t melt out during the baking.
  • Salt: Tp balance out all the flavors.
  • Granulated Sugar: To keep these moist and delicious .
  • Pecans: Toasted Pecans are needed to bring out the rich nutty taste. Cook at 300 degree for 9 minutes, flip over and cook for another 5 minutes. Let cool then chop up for rolls.
  • Baking Powder:
  • Buttermilk: Brings a nice tang to the scones, that balances out the sweetness.
  • Powdered Sugar: Brings the perfect sweetness to the drizzle.
  • Maple Syrup:
  • Milk:Makes it so this isn’t so sweet.
Small Batch Mini Scone recipe

OTHER RECIPES YOU’LL LOVE

Cinnamon Pecan Sweet Rolls

Chocolate Rolls

Maple Pecan Scones

Maple Pecan Small Batch Scones

These Maple Pecan Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness.
Course Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Scone

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1 1/4 tsp Baking Powder
  • 1/4 Cup Unsalted Butter Frozen
  • 1/4 Cup Buttermilk
  • 1 small Egg Room Temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 Cup Toasted Pecans chopped

Maple Icing

  • 1/2 Cup Powdered Sugar
  • 1/2 Tbsp Maple Syrup
  • 1-2 Tbsp Milk

Instructions

Scone

  • Mix all dry ingredients into a bowl.
  • Preheat oven to 400 degrees.
  • Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
  • Place mixture in freezer while mixing other ingredients.
  • Whisk together buttermilk, egg, and vanilla extract together. Mix in with dry ingredients. Mix in chopped pecans until well combined.
  • Make one flattened disk with the dough. Cut into 8 triangles.
  • Place a few inches apart on a parchment lined sheet pan. Have the point of the scone pointed inwards.
  • Put in fridge for 10 minutes before putting in the oven for 18 to 22 minutes until golden brown on top.
  • Let cool on wire rack.

Maple Icing

  • Stir maple syrup, milk, and powdered sugar together, until well combined without clumps.
  • Once scones are completely cooled, dip into icing to cover completely.

Fried Cinnamon Sugar Donuts

Stacked Cinnamon Sugar Donuts

These Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are soft and perfectly sweet. These donuts turned out light and fluffy. The fun part of this recipe is you can make the dough and then change the coating to make multiple kinds of donuts. I love doing cinnamon sugar, maple glaze, or a chocolate glaze!

Side angle Stacked Cinnamon Sugar Donuts

SUGGESTED EQUIPMENT FOR CINNAMON SUGAR DONUTS:

  • Mixer and dough hook: These make the kneading process a lot quicker and care free.
  • Big pot: This allows you to fill it with 2 quarts of oil. You can also use a deep fryer if you have one.
  • Thermometer: this one is needed to make sure you are cooking you’re donuts at the correct temperature. If you don’t know you could cook them on too high a heat and they will come out raw in the center.
  • Rolling Pin: This will be needed to roll the dough out.
  • Glass and shot glass: This is what I used to cut the donuts out. If you have a round cookie cutter even better! Also the end of a wood spoon could work to create a whole in the center.

Cinnamon Sugar Donuts

FRIED DONUTS TIPS AND TRICKS:

  • Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.
  • Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.
  • Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.

Close up of cinnamon sugar donuts

FRIED CINNAMON SUGAR DONUT INGREDIENTS:

Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.

Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.

Eggs: 2 eggs at room temperature.

Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.

Salt: Helps bring out all the flavors.

Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.

All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.

Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.

Cinnamon: Adds the perfect amount of spice to these donuts.

Bite shot of the cinnamon sugar donuts

Fried Cinnamon Sugar Donuts

These Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. Their warm, soft and perfectly sweet. The perfect recipe to make this fall.
Course Breakfast
Keyword Donuts
Prep Time 45 minutes
Cook Time 3 minutes
Servings 20

Equipment

  • Large pot
  • Rolling Pin
  • Thermometer

Ingredients

Dough

  • 1 1/4 Cup Milk
  • 2 1/4 tsp Active Dry Yeast
  • 8 Tbsp Unsalted butter melted and cooled
  • 1/4 Cup Granulated Sugar
  • 1 tsp Salt
  • 2 3/4 Cup All-Purpose Flour

Cinnamon Sugar

  • 1/2 Cup Granulated Sugar
  • 2 Tbsp Cinnamon

Instructions

  • Heat milk until warm but not hot. In a large bowl combine with yeast, mix a little then let sit for 5 minutes until mixture is foamy.
  • Beat eggs, butter, sugar, and salt into the yeast mixture. Add half the flour and mix until combined. Then mix in the rest of the flour until dough pulls away from sides of bowl. Knead for a few minutes on a floured surface. Cover the inside of a large bowl with oil. Put dough in large bowl and cover with dish towel. Let rise for about and hour until it is double in size.
  • Turn dough out onto a well floured surface and roll out into 1/2 inch thickness. Use cookie cutters or glasses to cut doughnuts. Shot glasses work great as the center cut out. Place cut doughnuts on floured baking sheets with plenty of space in between. Cover with kitchen towels and let sit at room temperature for about 45 minutes or until doubled in size.
  • About 15 minutes before doughnuts are done rising, place pot with oil over medium heat. Get the oil to 375 degrees use a meat thermometer to make sure. Line cooling racks with paper towels.
  • Use a slotted spoon to put a few doughnuts in the pot. Let cook for around 45 seconds and then flip and cook until golden. Take out and let rest on paper towels before rolling around in cinnamon sugar.
  • Mix cinnamon and sugar together. Roll cooled donuts in it.

Pumpkin Spice Iced Coffee

Pumpkin Iced Coffee

Pumpkin Spice Iced Coffee is my go to drink in the fall. It’s slightly sweet, and has all the real pumpkin spice flavor in it. It’s easy to whip up and is the perfect start to any fall day.

Iced Pumpkin Coffee

EQUIPMENT NEEDED FOR THIS PUMPKIN SPICE ICED COFFEE:

  • Blender: The blender helps combine to pumpkin puree in better so it’s nice and smooth and not chunky.
  • Frother: The frother makes the perfect light and fluffy oat milk mixture that makes this iced coffee nice and creamy.
Pumpkin Coffee

OTHER ICED DRINKS YOU”LL LOVE:

Homemade Chai Spice Concentrate

Pumpkin Spice Sweet Cream Cold Brew

Frothy Maple Cinnamon Iced Coffee

Pumpkin Iced Coffee

Pumpkin Spice Iced Coffee

The perfect fall beverage.
Course Drinks
Prep Time 10 minutes
Servings 1

Ingredients

  • 1 Cup Iced Coffee
  • 1 1/2 Cup Ice
  • 1 tbsp Pumpkin Purée
  • 1 tsp Pumpkin Spice
  • 1/3 Cup Oat Milk
  • 1 tbsp Maple Syrup

Instructions

  • In a 16 oz glass pour in ice.
  • In blender, blend coffee, pumpkin, and 3/4 tsp pumpkin spice for 30 seconds.
  • Pour coffee over ice.
  • In frother, froth milk, maple syrup, and 1/4 tsp pumpkin spice until double in size.
  • Pour over iced coffee. Enjoy!

Frothy Maple Cinnamon Iced Coffee

Frothy Iced coffee.

Slightly sweet and with the perfect cinnamon flavor. The froth is what has the sweetness and cinnamon making this beverage most delicious when drank with no straw.

Above shot of frothy iced maple coffee.

OTHER COFFEE DRINKS YOU”LL LOVE:

Iced Cinnamon Cardamom Latte

Pumpkin Spice Sweet Cream Iced Coffee

Side shot of iced Maple Cinnamon iced coffee.

Frothy Maple Cinnamon Iced Coffee

Slightly sweet and with the perfect cinnamon flavor. The froth is what has the sweetness and cinnamon making this beverage most delicious when drank with no straw.
Course Breakfast, Drinks
Prep Time 5 minutes
Servings 1

Equipment

  • Frother

Ingredients

  • 1 Cup Iced Coffee
  • 1 1/2 Cups Ice
  • 1 Tbsp Pure Maple Syrup
  • 1 tsp Cinnamon
  • 1/3 Cup Oat Milk

Instructions

  • Pour coffee over ice in a 16oz glass.
  • In a frother put oat milk, maple syrup, and cinnamon.
  • Froth until doubled in size.
  • Pour over iced coffee. Enjoy!

Classic Maple Donuts

These Classic Maple Donuts are the perfect treat. These donuts are light airy and not too sweet.They are deep fried but don’t give off the heaviness that some fried foods do. The donut itself is not too sweet. It is perfectly paired with this sweet maple icing. The process is very easy and no mixer or deep fryer needed. I used my mixer but you can use your hands to knead the dough and simply a pot and oil and a meat thermometer to make sure the oil was at the right temperature. These doughnuts are easy to make and bring me back to the donuts I grew up eating.

CLASSIC MAPLE DONUT INGREDIENTS:

Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.

Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.

Eggs: 2 eggs at room temperature.

Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.

Salt: Helps bring out all the flavors.

Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.

All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.

Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.

Powdered Sugar: 1 cup is needed to make the perfect thickness for the icing.

Maple Syrup: 1 tablespoon, just enough to put the flavor and color in the icing. Use pure maple syrup instead of artificial because we don’t need it so sweet.

Vanilla Extract: Round out the flavor.

Milk: 2- 3 tablespoons depending on how thick you want it.

FRIED DONUTS TIPS AND TRICKS:

  • Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.

  • Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.

  • Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.

  • For the maple icing start with less liquid than the recipe says. Stir in small amounts until you get a nice smooth consistency. If you put too much liquid in too quick it will be come chunky and the only way to fix it is to put more powdered sugar in.

SUGGESTED EQUIPMENT FOR MAPLE DONUTS:

  • Mixer and dough hook: These make the kneading process a lot quicker and care free.
  • Big pot: This allows you to fill it with 2 quarts of oil. You can also use a deep fryer if you have one.
  • Thermometer: this one is needed to make sure you are cooking you’re donuts at the correct temperature. If you don’t know you could cook them on too high a heat and they will come out raw in the center.
  • Rolling Pin: This will be needed to roll the dough out.
  • Glass and shot glass: This is what I used to cut the donuts out. If you have a round cookie cutter even better! Also the end of a wood spoon could work to create a whole in the center.

OTHER DONUT RECIPES YOU”LL LOVE

Happy Baking Friends!

Classic Maple Donuts

These donuts are perfectly light and airy. They are deep fried but don’t give off the heaviness that some fried foods do.
Course Breakfast
Keyword Breakfast, Brunch
Servings 20

Equipment

  • Large pot
  • Thermometer
  • Rolling Pin
  • Mixer and dough hook

Ingredients

Dough

  • 1 1/4 Cup Milk
  • 2 1/4 tsp Active Dry Yeast
  • 2 Eggs
  • 8 tbs Unsalted butter melted and cooled
  • 1/4 Cup Granulated Sugar
  • 1 tsp Salt
  • 2 3/4 Cup All-Purpose Flour Plus more for rolling

Maple Icing

  • 1 Cup Powdered Sugar
  • 1 tbsp Maple Syrup
  • 2-3 tbsp Milk
  • 1/2 tsp Vanilla Extract

Instructions

  • Heat milk until warm but not hot. In a large bowl combine with yeast, mix a little then let sit for 5 minutes until mixture is foamy.
  • Beat eggs, butter, sugar, and salt into the yeast mixture. Add half the flour and mix until combined. Then mix in the rest of the flour until dough pulls away from sides of bowl. Knead for a few minutes on a floured surface. Cover the inside of a large bowl with oil. Put dough in large bowl and cover with dish towel. Let rise for about and hour until it is double in size.
  • Turn dough out onto a well floured surface and roll out into 1/2 inch thickness. Use cookie cutters or glasses to cut doughnuts. Shot glasses work great as the center cut out. Place cut doughnuts on floured baking sheets with plenty of space in between. Cover with kitchen towels and let sit at room temperature for about 45 minutes or until doubled in size.
  • About 15 minutes before doughnuts are done rising, place pot with oil over medium heat. Get the oil to 375 degrees use a meat thermometer to make sure. Line cooling racks with paper towels.
  • Use a slotted spoon to put a few doughnuts in the pot. Let cook for around 45 seconds and then flip and cook until golden. Take out and let rest on paper towels before icing.
  • Prepare icing by mixing powdered sugar, maple syrup, milk and vanilla.
  • Dip in icing and let rest on wire racks before serving.

Pumpkin Spice Sweet Cream Iced Coffee

This Pumpkin Spice Sweet Cream Iced Coffee is a play off of Starbucks Pumpkin Cream Cold Brew. This version is slightly healthier and a lot cheaper. The pumpkin flavor is not too overwhelming and the sweet cream perfectly balances out the strong coffee taste.

Ingredients

  • Iced Coffee: Brew the night before or store bought works great.
  • Vanilla Extract: Pure vanilla works best.
  • Pure Maple Syrup: To add the perfect amount of sweetness.
  • Pumpkin Puree: To give a natural pumpkin flavor.
  • Oat-milk: Full fat works best for a good frothy sweet cream.
  • Pumpkin Pie Spice: The perfect addition for in the beverage and sprinkled on top.

OTHER COFFEE RECIPES:

Frothy Iced Coffee

Cinnamon Cardamom Iced Latte

TIPS AND TRICKS FOR THE BEST PUMPKIN ICED COFFEE:

  • Frothing the milk in a frother makes the perfect sweet cream.

Enjoy this icy beverage friends!

Pumpkin Spice Sweet Cream Iced Coffee

This is a play off of Starbucks Pumpkin Cream Cold Brew. This recipe is easy to make with all ingredients that you already have.
Course Drinks
Keyword Brunch, Coffee, Pumpkin
Prep Time 5 minutes
Servings 1

Equipment

  • Frother
  • Blender

Ingredients

Iced Coffee

  • 1 Cup Iced Coffee
  • 1 Tsp Pure Maple Syrup
  • 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Pumpkin Puree

Sweet Cream Topping

  • 2/3 Cup Oat Milk
  • 1 Tsp Maple Syrup
  • 1/2 Tsp Pumpkin Puree
  • 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Pumpkin Pie Spice More for Sprinkling

Instructions

Pumpkin Iced Coffee

  • In a blender put all ingredients together and pulse for 30 seconds.
  • Pour over ice.

Sweet Cream

  • Combine all ingredients in a frother or mug. Froth for about a minute or until doubled in size.
  • Pour over iced coffee. Sprinkle with extra pumpkin spice. Serve.

Iced Cinnamon Cardamom Latte

I love the combination of cardamom and coffee. It’s the perfect addition to an iced latte or hot latte. This drink is easy to make and the perfect start to any day.

OTHER DELICIOUS DRINK RECIPES:

Iced Cinnamon Cardamom Latte

It's the perfect addition to an iced latte or hot latte. This drink is easy to make and the perfect start to any day.
Course Breakfast
Keyword Coffee, Latte
Prep Time 20 minutes

Equipment

  • Frother
  • Sieve
  • Espresso Machine

Ingredients

Cardamom Syrup

  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 8 Cardamom pods Crushed

Iced Latte

  • 1 Cup Ice
  • 2 Shots Espresso 2 oz
  • 1/3 Cup Oat Milk
  • 1 Tbsp Cardamom Syrup
  • 1/2 tsp Cinnamon

Instructions

Cardamom Syrup

  • Add sugar, water and cardamom to a pot and cook on medium high sugar dissolves. stirring constantly.
  • Cook on medium for 10 minutes stirring occasionally to make sure cardamom flavor infuses in.
  • Once done pour through a sieve into the jar you will store it in.

Iced Cinnamon Cardamom Latte

  • Put ice in glass.
  • Put in cardamom syrup.
  • Brew double shot espresso.
  • Pour over ice and stir.
  • In a frother pour oatmilk and cinnamon in. Froth.
  • Pour Cinnamon milk over latte and stir.
  • Enjoy!

Notes

1/4 Cup strong brewed coffee can be used instead of espresso. 
 
The Cardamom syrup stores great in a sealed jar for up to a month. This can be put in cold brew, hot coffee, and lattes!