Wordless Wednesday: Family Favorites: Pumpkin Donuts
The name of the LORD is a strong tower; the righteous run to it and are safe. Proverbs 18:10
Pumpkin Donuts
Serve these pumpkin donuts with a side of scrambled eggs for a special weekend breakfast or with a slice of string cheese as a quick grab and go snack during the week.
Makes 6 donuts
1 cup white whole wheat flour
1/4 c sucanat (I used 2 tbsp in this batch)
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
pinch sea salt
2 egg whites, lightly beaten
1 cup canned pumpkin
1/2 cup buttermilk, milk soured with 1 tbsp lemon juice, kefir or whey
1 tbsp coconut butter, organic grass-fed butter, earth balance or oil of choice
1 tsp vanilla
1/8 tsp maple extract, optional
Preheat oven to 350°. Prep donut pan by spraying with cooking spray.
In a medium sized bowl combine all ingredients with a whisk. Pour into gallon sized zip lock bag. Cut tip off one of the corners and pipe into a donut pan. Alternatively you can spoon the batter into the donut pan.
Bake for 20-25 minutes.
Let donuts cool for 5 minutes. Loosen the edges with a knife and invert the pan onto a plate. The donuts should pop right out of the pan. Sprinkle with pumpkin pie spice. Enjoy!
If you do not own a donut pan, you can use a muffin tin; however, muffins will take a bit longer to cook than the donuts.
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This post is part of the Family Favorites series that focuses on our most adored meals that are both kid- and adult-friendly, have minimal weekday prep time and are flavorful and sustaining.
Previous Family Favorites Posts:
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I need to invest in a donut pan!
Katie recently posted..Spinach and Cheesy Artichoke Bella Burgers
The best part about fall-all the wonderful pumpkin recipes! YUM! Looks great
I would top these with a whole mess of coconut butter.
Alex@Spoonful of Sugar Free recently posted..Pumpkin Spice Latte Granola
The first round of pumpkin donuts that we enjoyed were topped with coconut butter frosting and they were deeeelicious!!!
Do you have a recipe/suggestions for pumpkin protein muffins by chance?
Yep. Mama Pea has a vegan recipe here: http://peasandthankyou.com/2011/03/25/mine-all-mine/
Also, you can substitute protein powder for up to 1/3 of the flour in this recipe without compromising the texture, any more and you will see a noticeable difference. Although, depending on your protein powder, you may have to add more or less liquid (milk). You want a very thick, muffin-like batter. Also, the donuts will most likely cook quicker than 25 minutes.
These look so delicious. I can’t wait to try them. I have a fitness and wellness blog too. Please check it out. http://www.dailydoseoffit.blogspot.com.