Homemade Clean Eating Pumpkin Donuts
So donuts are never something that I’ve given a shot baking before. I’ve tackled pumpkin cinnamon rolls, pumpkin pancakes, and recently even pumpkin coffee cake, but personally I’ve never been fond of donuts.
Honestly when I think of donuts, I think of the fried, greasy, sugared concoctions that you can purchase from just about every bakery, but they are most well known from Dunkin’ Donuts. Gross! I may have tried one or two in my lifetime and was totally grossed out both times. They just aren’t appetizing to me though I know tons of people love them. I know you, like most, probably think I’m crazy by now. I should tell you that I don’t like coffee either and get it over with.
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I’m more of an egg sandwich and a tall glass of milk kind of girl. However, in my quest for everything fall, and to appease the requests of my husband an toddler, I gave donuts a shot. I certainly wasn’t planning on doing any frying or using the flaky, sugary syrup topping most donuts are known for. But I could definitely give cake donuts a shot. That was when pumpkin donuts were born. Under just a little pressure from the very excited men in my house, I began my research. Wow, there were so many directions that I could go with these if the sheer number of different recipes online had anything to say, and I didn’t want anything fancy.
So I stuck to some basic ingredients and simply included a good deal of my homemade pumpkin puree and pumpkin spice. Boy did they turn out delicious! A good deal of them were eaten before I was able to do anything interesting with them. I actually used my mini bundt pan, as I don’t own a donut pan, but they still turned out fantastic. As successful as these donuts were in my house, I am now going to be investing in a donut pan I’ve gotten some great reviews on. (My son has requested green bean donuts. ha ha) But for now, I’m enjoying the bundt pan!
Let me go ahead and show you this great recipe!
Then I mixed everything together.
Clean Eating Pumpkin Cinnamon Rolls
Clean Eating Whole Wheat Apple Coffee Cake
Homemade Pumpkin Spice Granola for the Fall
Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 cup coconut sugar
- 3 eggs
- 1/3 cup half and half, (or heavy cream)
- 1/2 cup raw honey, melted
- 1/4 cup coconut oil, melted
- 1 1/2 cups pumpkin puree, (homemade preferred)
- (optional) toppings
Instructions
- Preheat your oven to 350 degrees F and grease a donut or mini bundt pan liberally with coconut oil.
- In a large mixing bowl, add your flour and other dry ingredients.
- Then add your eggs, half and half, and melted honey and coconut oil.
- Finally add in your pumpkin puree and mix well.
- Fill your prepared donut or mini bundt pan to your desired height. I think 1/2 full suited us the best.
- Bake for 15 minutes. Let cool before removing from pan.
- If you desire, melt dark chocolate chips in a little bit of coconut oil and dip your donuts in. You could also add coconut sugar, shredded coconut, or even crushed nuts. Yum!
- Refrigerate briefly to harden the topping. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 208 |
| Calories from Fat | 36 |
| % Daily Value * | |
| Fat 4 g | 6% |
| Saturated fat 1 g | 5% |
| Carbohydrates 40 g | 13% |
| Sugar 12 g | |
| Fiber 1 g | 4% |
| Protein 4 g | 8% |
| Cholesterol 16 mg | 5% |
| Sodium 82 mg | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
As much as they were enjoyed plain, straight out of the oven, surprisingly they disappeared even faster after we topped them with chocolate and sugar. You can see that my oldest loved them. He had chocolate all over him for a couple days. They smelled heavenly coming out of the oven of pumpkin and cinnamon, and were still just as amazing in the fridge for a few days.
Suffice to say, both of my hungry men (my 1 year old loved them too) were very disappointed when they were gone and both have been asking me to make some more since then. They were really good. This next time, I think I’m going to crush up some nuts, try some unsweetened shredded coconut, and make some homemade caramel. I think I can come up with some more topping varieties to delight my crew.
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But there are so many other wonderful delicacies that I want to make this fall, like my pecan pralines, and my caramel apple pie, that I only hope I can find some time to make them again. Enjoy!
Clean Eating simply means that I don’t use any processed foods or refined ingredients in my recipes. I avoid pre-packaged mixes and ingredients, and instead use all-natural wholesome ingredients, and food items that I have either grown, canned, or preserved myself here at home. You can rest assured that all of my clean eating recipes are loaded with nutritious goodness. There’s no need for any guilt when eating anything or feeding it to your family.
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