When I was in high school, one of our service projects in the fall for our church youth group was to go and rake leaves for older members of our community. We would get a list of houses from our pastor and rake leaves all afternoon. When we were done, we’d come back to the church for hot chocolate and snacks. As a teenager, this was a great way to give back to my community, spend some time with my friends, and have a fun party, all in the same day! Here are some recipes and product ideas to host your own leaf raking party.
Put your new mini muffin pan to work and make these yummy Baked Pumpkin Spice Donut Holes from PenniesOnAPlatter. Send your workers out with a full tummy of these goodies and they will have no problem raking up a storm!
Baked Pumpkin Spice Donut Holes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 40 donut holes
Serving Size: 2 donut holes
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
- 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 pumpkin puree (not pumpkin pie filling)
- 1/2 cup low-fat milk
- For the Coating:
- 1 stick of unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
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.
Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.
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. Repeat with remaining batter. Serve warm.
Alternate method: dump the sugar/cinnamon mix and the butter-coated donut holes into a gallon sized ziplock bag, then shake to coat (working with 1 dozen donuts at a time).
When everyone has finished raking and is ready to warm up, have a batch of this Crock Pot Hot Chocolate from MrsHappyHomemaker ready and waiting. Serve with some popcorn or toasted pumpkin seeds for a filling fall snack.
Creamy Crockpot Hot Cocoa
- 1.5 cups whipping cream
- 1 14oz can sweetened condensed milk
- 6 cups milk
- 1 teaspoon vanilla
- 2 cups of milk chocolate chips
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.