Pumpkin Bread Donuts

I might have an obsession with pumpkin baked goods. Very well might.

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.

It doesn’t get much better than that.

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. 

Ingredients

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

2 T nondairy milk (I always use almond)

splash of vanilla

Directions

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.

Top with my cream cheese frosting or take a few dark chocolate chips and spread over the tops of the donuts until the chip begins to melt and form an icing layer. Serve warm.

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2 thoughts on “Pumpkin Bread Donuts

  1. Pingback: Pumpkin Dessert Parfait | Collegiate Culinaire

  2. Pingback: Crustless Pumpkin Pie in a Mug | Collegiate Culinaire

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