Tag: donut

Peanut Butter and Jelly Muffins (Gluten Free Option)

Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!

Peanut Butter and Jelly Muffins

This morning, I saw my first red-orange tree of the season. Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back! My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins are just the beginning.

Even though I’m in my mid-30s and don’t have kids, fall still always means back to school for me. And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation. This time around, I’m all about muffins. Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.

(This fall, I’m working on a super fun project that gave me an excuse to buy myself some new “back to school” supplies in the form of a beautiful blue moleskine and some 4-color pens that take me straight back to elementary school. It’s ridiculous how happy a new pen can make me. I’ve been a little MIA lately, and that’s a big reason why. I’m not ready to spill all the beans on this project yet but be sure to follow me on Insta stories for updates!)

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

Serves 12

Ingredients

  • 2 cups all purpose flour

  • ½ cup brown sugar

  • 1 Tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • 1 egg, beaten

  • ½ cup peanut butter  or sunflower seed butter

  • 1 banana, mashed

  • ¼ cup butter, melted and cooled

  • 1 tablespoon honey

  • ½ cup strawberry or raspberry jelly

Directions

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 

  2. In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.

  3. Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.

  4. Bake for 20-22 minutes, or until the tops begin to lightly brown. 

  5. Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

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I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Chocolate Pumpkin Donuts with Buttercream

These chocolate pumpkin donuts topped with brown sugar buttercream and chopped pecans are so tasty, you won’t even notice that they’re baked instead of fried!

Show up to a dinner party with these chocolate pumpkin donuts with brown sugar buttercream in hand and you’ll definitely be met with smiles (and maybe even some delighted squeals.) They may be impressive, but the beauty of cake donuts is that, since they don’t need to rise, they’re really quick to make.

The hardest part was deciding what flavor I wanted to go with. (I debated my options for hours!)

Like always, I used Gold Medal flour. I love the history of the brand and enjoyed learning more about it when I visited them in Minneapolis last month. Did you know that the name comes from the fact that they actually won a gold medal? I mean, duh, but that had never actually occurred to me before. It turns out that way back in 1880 their flours won the gold, silver, and bronze medals at the International Millers’ Exhibition. Pretty impressive! I might have been in an oddly nostalgic mood, but using such an iconic brand to make such an iconic dessert kind of gave me chills.

Pumpkin puree keeps these donuts really tender and rich, and gives them a subtly earthy flavor that goes really nicely with the chocolate. They taste more chocolate-y the first day, but as they sit overnight the pumpkin flavor becomes more pronounced.

Since the brown sugar buttercream that is super sweet, I intentionally went a little easier on the sugar in the cake. On their own, the donuts definitely need a little something extra, but once you frost them and add a few pecans for crunch they’re kind of amazing. So amazing, if face, that I completely forgot to tell people that they were baked – and they didn’t notice.

Chocolate Pumpkin Donuts with Brown Sugar Buttercream

To make these donuts, you’ll need a donut pan like this one. They’re becoming easier and easier to find (I think I picked mine up at Home Goods). If you don’t have a donut pan, you can make donut “holes” by baking them in a mini muffin pan instead – they’ll only need about 10 minutes in the oven.

Author: Lauren Keating

Serves: 12

Ingredients

For the donuts:

  • ½ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • ¼ cup brown sugar (packed)
  • 1-1/2 cups pumpkin puree
  • 1-3/4 cups Gold Medal® all purpose flour
  • ½ cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon kosher salt

For the frosting:

  • 6 tablespoons butter, softened
  • 3 tablespoons brown sugar
  • 1-1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons milk
  • chopped pecans (optional)

Preparation

  1. Heat oven to 350ºF.
  2. In a mixing bowl, combine the oil, eggs, and vanilla. Beat in the sugars, then stir in the pumpkin puree.
  3. In a second bowl or large measuring cup, stir together the remaining ingredients. Stir the dry ingredients into the wet ingredients until there are no lumps.
  4. Spoon ¼ cup of batter into each well of a 12-donut pan, as neatly as you can (you can also use a pastry bag to pipe it into the pan). Bake for 20 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool, then remove from the pan.
  5. While the donuts cool, prepare the frosting. Use an electric mixer to beat the butter until it’s light and fluffy. Add the sugars, vanilla, and milk and beat until the frosting is light and fluffy. If necessary, you can thin the frosting out with a little more milk.
  6. Pipe the frosting onto the cooled donuts. Top with chopped pecans, if desired.

3.2.2158

This post was sponsored by Gold Medal Flour. Thank you for supporting the brands that keep me inspired in the kitchen.

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