Immediately following Halloween, fall is over and it's time for Christmas. All the stores seem to skip right over Thanksgiving. It makes me sad. I do love Christmas, but fall should be savored. You should be able to buy pumpkin cream cheese a week before Thanksgiving!
I'm obsessed with pumpkins and everything pumpkin flavored...aside from pumpkin pie, which is weird. I don't like it at all. My challenge this year was to make some of my fall favorites with an allergy free twist. Some turned out better than others, but just wanted to share some of the best ones!
Pumpkin Spice Donuts:
1/2 cup vegetable oil
1 1/2 cups sugar
1 can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup applesauce
1/4 cup water
2 cups flour
Set aside a Ziplock bag full of cinnamon sugar. I started off with 1/2 cup sugar and mixed cinnamon until it was a light brown color.
Preheat oven to 350 degrees. Beat all ingredients together except for the flour. Slowly add flour to mixture until smooth. Pour into donut pans or muffin tins. I've made them both ways, but the donuts were better. Bake donuts for 16-18 minutes and muffins for 20-25 minutes. Let cool.
When donuts are still a little warm, coat with cinnamon sugar by placing into ziplock bag. You can also sprinkle on top of muffins.
My absolute favorite find this year was the Tazo Pumpkin Spice Chai Tea Latte. While grocery shopping at Target one day, they passed out free samples and immediately I was hooked. And of course only a couple weeks later they cut me off! They stopped restocking it all together! So I decided to make my own version and it's just as good!!
Pumpkin Chai Tea Latte
1/2 cup Chai Tea Latte concentrate (I used Tazo Chai Latte)
1/2 cup milk (I used rice milk)
1 teaspoon vanilla
1-2 teaspoons pumpkin puree
1 teaspoon pumpkin pie spice
Combine all ingredients and heat over medium-heat until warm. Enjoy!