Baked Pumpkin Spice Doughnut Holes

It’s finally starting to “cool” down here in South Carolina which means it is 75 degrees instead of 85. But hey, I think it feels great! And when it gets down to 75 here, I know fall is on its way. Sure, the leaves don’t change color until December and don’t fall until February but we are on our way…which means it’s time for fall foods! Drum roll please…Baked Pumpkin Spice Doughnuts!

Baked Pumpkin Spice Donut Holes
Craving Chronicles

Makes 20-24 mini muffins

Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are moist and pumpkin packed all on their own. These are best dipped and coated the same day you are going to eat them, otherwise the coating tends to get soggy.


For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon


Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

This recipe is a must-make! Absolutely delicious!


Cinnamon Buns

Mmmmm…cinnamon buns. They are heaven on earth. The best cinnamon roll ever. I shall never buy canned cinnamon rolls at the grocery store again. They wanted to speak for themselves today. 🙂

Cinnamon Buns
Recipe adapted from: Balancing Beauty and Bedlam



1 cup granulated sugar
2 Tbsp. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
1 cup 110 degree water (approximately)
1 cup warm milk (must be warm)
2 tsp. salt
2 eggs – slightly beaten
Approximately 5 cups all-purpose flour, sifted plus more for kneading/floured surface.


1/2 cup melted butter OR margarine
1/4 cup chopped walnuts or pecans (I don’t like a lot of nuts in dessert so feel free to add more.)
1/2 cup granulated sugar (or brown sugar – your preference)

Mix together 1 sugar and the cinnamon; set aside (this will be used later to spread on dough)
In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 8×8 pan for the extra dough.
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
Preparation time: 30 minute(s) (plus additional rise time)

Cooking time: 25 minute(s)

Number of servings (yield): 12 huge Cinnabon size or divide into two pans for regular sized rolls

Ingredients for dough:

Kneading the dough:

Dough before it rises:

It will be about twice the size after 1 hour.

Dough being filled with sugar/cinnamon mixture, butter, and walnuts 🙂

Before going into the oven…

Mmmmm…. I figured you wanted to see it again 🙂

Now it’s your turn to go make them! You’ll be happy you did!

1 day, 9 hours, 28 minutes…

Hi everyone! My interview with Charleston Battery went really well yesterday, I have a second interview with the chef! The lady that interviewed me showed me around the kitchen and gave me my schedule if I was to work there. I’m hoping it will work out, this job seems so perfect for me! I am only able to work evenings and weekends, and at this job I would work mostly on the weekends at the restaurant and I would work with the chef at some catering events.

The countdown is until the competition at Trident Tech! The picture above is my beautiful sign that some talented graphic designers created for my competition. Those are my french toast cupcakes in the picture that I will be making, aren’t they just calling your name? They look so warm, like they just came out of the oven. I have gotten so many compliments on these cupcakes; “This is the best cupcake I’ve ever had” was mostly what I heard, so I am pretty confident that my cupcakes will place in the competition. I can’t wait!

A Recreation of the Caramel Macchiato cupcake

I know those of you who follow my facebook page have been waiting for this post; the recreation of Cupcake’s caramel macchiato cupcake. And I also know lots of you are waiting for the delicious recipe, but it needs one more test round before being completed. So along with this delay, I will give the story behind the cupcake.

Friday afternoon, I was looking around on the Cupcake facebook page when I came across their cupcake of the day; Caramel Macchiato.That immediately caught my attention and I wanted to try and recreate the cupcake. I think this was my second time making homemade cupcakes, I am not usually the baking type but I love to make cupcakes. So I decided to give it a try. I based my own coffee cupcake recipe off of a basic vanilla cupcake recipe out of the cupcake book, “200 cupcakes”. I knew imediately by looking at the ingredient list that there was something missing. But I trusted the recipe and went ahead and started with the cupcake mixture adding two tablespoons of coffee to the vanilla mixture. I put them into the oven and twenty minutes later when they came out, they were not exactly what I’d hoped for. They were a little dry but I didn’t have time to think about what could’ve gone wrong because I had to babysit in ten minutes. Frustrated and disappointed, I left the house and later came home at midnight, sitting there frosting the cupcakes trying to figure out the book’s mistake in not one but all of the recipes.

As I was laying in bed, it finally came to me, it was missing oil! Most cakes have a little oil in it because oil is a fat and fats are used to keep baked goods moist. How could I have not figured that out sooner? Here is my edited version of the recipe which I will try hopefully again soon. To end on a good note, my caramel buttercream icing rocked! It is addictingly good.

Caramel Macchiato Cupcakes (edited)

yield: 12 cupcakes

Coffee cupcake:
-10 tbsp lightly salted butter, softened
-2/3 cup sugar
-1 1/3 cup self-rising flour
-3 eggs
-1 tsp vanilla extract
-2 tbsp instant coffee
-1 tbsp vegetable oil

Line a cupcake pan with twelve liners. Put all cake ingredients in a bowl and beat with a handheld electric mixer for 1-2 minutes, until light and creamy. Divide the cake mixture between paper liners. Bake in a preheated oven , 350 degrees for 18-20 minutes.

Caramel Buttercream:
-10 tbsp unsalted butter, softened
-2 cups confectioners’ sugar
-1 tsp vanilla extract
-2 teaspoons hot water
-4 tbsp caramel syrup
-crushed Werther’s caramel coffee candies

Put the butter and confectioners’ sugar in a bowl and beat well with a wooden spoon or handheld electric mixer until smooth and creamy. Add the vanilla extract and hot water and beat again until smooth. Garnish with crushed Werther’s caramel coffee candies.

*recipes based off of the vanilla cupcake and buttercream recipes out of “200 cupcakes” by Joanna Farrow.

Savory Parmesan and Pancetta Cupcakes

As you all know, I got some new cookbooks for Christmas and two of them happened to be cupcake cookbooks. I decided to try out the savory cupcakes and buy pancetta for the first time. These were absolutely amazing. Here is the recipe:

yield: 9-12
prep time: 20 minutes plus cooling
cooking time: 25-30 minutes

3 1/2 oz thinly sliced pancetta
5 T olive oil
2 1/3 c self-rising flour
2 t baking powder
2/3 c finely grated parmesan cheese
scant 1 cup milk
1 egg, beaten
2 T grainy mustard

1.) Line 9-12 sections of a cupcake pan. Cut 9-12 two inch strips from the pancetta. Finely chop the remainder. Heat 1 tablespoon of the oil in a skillet and gently fry the pancetta strips for 5 minutes, until turning crisp. Drain to a plate. Fry the finely chopped pancetta for 3-4 minutes. Let cool.
2.) Put the flour and baking powder in a bowl. Stir in the parmesan and chopped pancetta until evenly mixed.
3.) Whisk together the remaining oil, milk, egg, and mustard with a fork in a pitcher and add to the bowl. Stir gently until just combined.
4.) Divide the muffin mixture evenly into the paper liners and place a strip of pancetta on top of each.
5.) Bake in a preheated oven, 400 degrees for 15-20 minutes, or until risen and pale golden. Transfer to a wire rack. Serve warm or cold.

Cupcake cookbook: “200 cupcakes” By: Joanna Farrow