Spiced Pumpkin Coffee Cake | with Rum Butter Glaze
For the complete recipe and directions click on the link:
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What better way to celebrate the changing of the seasons then with a Spiced Pumpkin Coffee Cake. Moist, buttery rich, dense, and oh so pumpkin packed. This coffee cake will have your friends and family begging for more as they savor the taste of fall in that first bite of spiced heaven. Why just serve it for breakfast or as a coffee treat. Try a thick slice of Spice Pumpkin Coffee Cake with a scoop of Butter Pecan Ice Cream and a drizzle of warm Homemade Caramel Rum Sauce. Any way you slice it. Fall never tasted so good!
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How To Make A SImple Glaze
Minette Rushing of Custom Cakes, in Savannah Georgia, shares with you how she make this simple glaze for her pound cakes. Recipe: 2 cups powdered sugar, 2-3 tablespoons of milk, half and half, or cream, 1 tsp vanilla extract.
Gluten-free pumpkin spice latte donuts with sugar-free protein coffee glaze
Pumpkin Spice Latte Donuts recipe topped with a sugar-free coffee glaze. Fall breakfast inspiration. An easy, baked donut recipe that's gluten-free and dairy-free. And can be made grain-free. Move over pumpkin spice latte and say hello to the best donuts!
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Cream Cheese Morning Buns with Coffee Glaze
FULL RECIPE:
Swirled with a luscious cream cheese filling and drizzled with tons of coffee glaze, these cream cheese morning buns are the best holiday breakfast you’ll ever wake up to!
Ree Drummond's Pumpkin Scones with Coffee Glaze | The Pioneer Woman | Food Network
Ree Drummond brings all the fall flavors with these breakfast baked goods that are packed with warm spices.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Scones with Coffee Glaze
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr (includes cooling and setting times)
Active: 20 min
Yield: 12 scones
Ingredients
Scones:
3 cups all-purpose flour, plus more for dusting
2/3 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
8 tablespoons (1 stick) salted butter, cubed and chilled
1 cup canned pumpkin puree
1/4 cup heavy cream, plus more for brushing
2 large eggs
Icing:
5 cups powdered sugar
1/3 cup strong brewed coffee, plus more if needed for thinning
2 tablespoons salted butter, melted
Pumpkin pie spice, for sprinkling
Directions
For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper.
In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough.
Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges.
Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely.
For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin.
Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.
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Ree Drummond's Pumpkin Scones with Coffee Glaze | The Pioneer Woman | Food Network
Baked Pumpkin Donuts With Coffee Glaze
When the Fall vibes commence, you’ve just gotta have these pumpkin spice donuts to grub on. They’re baked, so easy to make, and paired with a dreamy coffee glaze to take things up a notch! Pumpkin spice signature flavors like cinnamon, nutmeg, ginger, and cardamom are giving these donuts the ultimate warming coziness!
FULL RECIPE:
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