This might be reason for concern if pumpkin puree was loaded with Vitamin A and other critical nutrients. It might also be a concern if my beloved pumpkin desserts were prepared “unhealthfully.” But they never are.
What you put in your body matters. Pumpkin donuts with a little stevia or honey for sweetness and whole-grain or spelt flour taste fantastic to me, and many of my friends, who are used to eating refined sugars, like them, too.
It’s a simple taste. A subtle kind of sweet that you come to appreciate after some time of approach eating mindfully, weening your palate off processed sugars, and remembering what natural sweetness tastes like.
So give these a try one morning. They’re delicious with either a little melted dark chocolate for icing or a cream-cheese frosting glaze.
4 T whole-wheat or spelt flour
2.5 T pumpkin puree
dash of cinnmon, ground cloves, pumpkin pie spice, and baking powder
2 t stevia
splash of vanilla
Preheat oven to 350 degrees. Lightly grease a donut baking tray or a muffin tin. Set aside.
In a small bowl, combine all dry ingredients; then mix in remaining wet ingredients. Blend well.
If using a muffin tin, divide dough into 4 small balls or two medium ones. Press a hole in the center with your fingers and smooth into a ring shape.
Place in tin and bake for about 10-12 minutes or until dough is fully baked and a little springy. If you’d like them to rise even more, just pop in the microwave for 30-45 seconds. But know that additional baking time will dry them out a tad.