Can you imagine anything more deliciously indulgent than a pumpkin donut, rolled in cinnamon sugar? This recipe requires no deep-frying, and it's seriously good. For bonus points, check out the recipe source for a vegan version of the baked treat.

Ingredients:
1 cup + 1/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup pumpkin pie puree
2 1/2 tablespoons unsalted butter, melted
1/2 cup milk
For the cinnamon sugar coating:
3 tablespoons unsalted butter, melted
1 cup sugar
1 1/2 tablespoons cinnamon


Directions:
Preheat oven to 350 degrees (F).
Generously grease a doughnut pan; set aside.

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture -- don't over mix!

Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.

In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.

Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.

These donuts are best eaten the day they are made.

Recipe Source

How's a (semi) healthy version of pumpkin pie for breakfast sound? This pumpkin recipe is east to whip up, and is perfect for mornings when you're on-the-go.

Ingredients:
1/2 cup pure pumpkin puree
1 large banana
6-8 ice cubes
6 oz vanilla yogurt
1/2 tsp pumpkin pie spice
1 tsp agave nectar (or honey)
3 Tbsp milk
Pinch of nutmeg and whipped cream, optional garnish


Directions:
In a blender, combine pumpkin, banana, ice, yogurt, spice, agave nectar and milk. Pulse until smooth.
Pour into a glass and top with whipped cream and pinch of nutmeg. Enjoy!

Recipe via shugarysweets.com

This soup recipe's pretty unbeatable: It's simple, delicious and satisfying.

Ingredients:
1 tablespoon unsalted butter
1 teaspoon curry powder
1 (13.5 oz) can unsweetened coconut milk
1 medium onion, diced
2 1/4 cups store-bought ore homemade pumpkin puree
4 cloves garlic
2 1/2 cups chicken stock
Pumpkin seeds, for serving


Directions:
Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.

Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.

When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

Recipe via justataste.com

Pancakes are already quite tasty, and the addition of pumpkin (and pumpkin spice, of course!) only makes them better. This pumpkin recipe represents a fun seasonal take on a breakfast classic.

Ingredients:
2 cups buttermilk
1 cup pumpkin puree
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice blend
1/2 teaspoon salt
Butter and maple syrup for serving


Directions:
To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.

Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix. Let batter rest for about 5 minutes.

Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.

Serve topped with butter and maple syrup, if desired.

Recipe via kitchentreaty.com

Did you know that you could make ice cream without an ice cream maker? All it really takes is condensed milk and whipped cream -- though in this particular case, it's the pumpkin and pumpkin pie spices that really makes this simple recipe special.

Ingredients:
1-14 ounce can of sweetened condensed milk
1/2 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 cups heavy whipping cream


Directions:
Line a loaf pan with waxed paper, set aside. And if your freezer is anything like mine, go ahead and take a second to clear a flat surface.

In a large mixing bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, cinnamon, and nutmeg until smooth. Set aside.

In the bowl of an electric mixer, beat the whipping cream on high until stiff peaks form, about five minutes.

Spoon about 1/2 cup of the whipped cream into the pumpkin mixture. Stir gently until mostly mixed (you're just looking to lighten up the mixture so the rest of the whipped cream can go in easily).

Add the remaining whipped cream, and fold in gently. At first, the mixture will appear lumpy, but the more you fold, the smoother it will get. Don't be aggressive with your folding, just keep at it gently until it's smooth.

Pour the mixture into the prepared loaf pan. Press an additional piece of waxed paper into the top of the mixture to prevent ice crystals from forming. Freeze for 4-6 hours, or until solid and scoopable.

Recipe via backtoherroots.com