Baked Pumpkin Spice Donut Holes

These are really easy and especially yummy when they are still warm. Technically, I suppose these are mini muffins, but they really do have the taste of homemade donut holes. And don’t be fooled by the fact that they are baked and not fried — that you roll them in butter after the oven kind of takes away from the whole low-fat thing. Still, as yummy as fried but much easier = win, win. I found this recipe on Pennies on a Platter (via Pinterest). My modifications are in parentheses. Also: this made 36 mini muffins for me. I am freezing about half of those (before the coating step). I’ll then do the coating when I pull them out of the freezer.


For the donuts:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg (I used the same amount of ginger, since I couldn’t find my 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 (I used the same amount of fresh roasted pumpkin)
  • 1/2 cup low-fat milk
For the coating:
  • 1 stick of unsalted butter, melted (I didn’t melt this much, just a quarter stick or so, figuring I’d melt more if I needed it)
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon (I think my combination of sugar an cinnamon was heavier on the cinnamon and lighter on the sugar than these measurements)
  1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  3. Divide the batter evenly among the muffin cups. Bake for 10 to 12 minutes, or until they pass the toothpick test.
  4. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Serve immediately.

Angel Chicken

This recipe comes from my friend Kasey. It’s creamy without being too rich. And it’s a slow cooker recipe — really good comfort food for a fall/winter eve.


  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  •  1 (8-ounce) package fresh button mushrooms, quartered
  • 1/4 cup butter
  • 1 (0.7-ounce) package Italian dry salad dressing mix
  • 1 (10 3/4-ounce) can condensed golden mushroom soup
  • 1/2 cup dry white wine
  • 4 ounces cream cheese spread with chives and onion
  • Hot cooked rice or angel hair pasta
  1. Melt butter in a saucepan. Add italian dressing mix, soup, wine, and cream cheese, and stir until all is melted and well combined.
  2. Place mushrooms in the bottom of slow cooker. Place chicken on top of mushrooms. Top with sauce.
  3. Cook on low for 4 to 5 hours.

Chocolate Cobbler in the Slow Cooker

I found that this is a good recipe to let the kids help out with. I let each of the boys stir one of the bowls of dry ingredients while I melted the butter and boiled the water. Easy, easy, and so delicious. (FWIW, this recipe is very similar tastewise to this one.)



  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons cocoa, divided
  • 1 1/4 cup white sugar, divided
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons vanilla
  • 1/2 cup brown sugar
  • 1 1/2 cups hot water


  1. Spray the inside of the slow cooker crock with cooking spray.
  2. In a large bowl, stir together flour, baking powder, salt, 3 tablespoons cocoa, and 3/4 cup white sugar.
  3. Stir milk, melted butter, and vanilla into the flour mixture until smooth. Pour into the greased crock.
  4. In a small bowl, combine the rest of the white sugar (1/2 cup), brown sugar, and cocoa (4 tablespoons). Sprinkle over the top of the batter in the crock.
  5. Pour hot water over the top of ingredients in the slow cooker. Do not stir.
  6. Put the lid on the slow cooker and cook on low for 3–4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but it should thicken up after several minutes.