It’s been so nice to finally get back into the swing of baking all the time! Now that we have more of a routine with baby izzy, I have more freedom to spend time in the kitchen again. This month, I wanted to try and work with pumpkin puree – something I’ve never baked with before – and so far, it has given me some super yummy recipes! Last week, I made these skinny pumpkin muffins (if you haven’t tried them yourself, stop right now and go bake em…you will love them!) and this week I decided to try some healthy pumpkin spice donut holes. Next week and just in time for Halloween, I’ll be posting a recipe for easy Pumpkin Spice Snickerdoodles! Make sure to enter your email under “follow” on the sidebar to get the recipe straight to your inbox 🙂
The great thing about these donut holes is that they’re healthy (healthy donuts?! YES.) and a serving size is three donut holes which is more than enough to satisfy your sweet tooth. Although I will admit I ate like 5 the night I made them….you know, just to do a really thorough taste test. John ate several too, and I’m glad there were some leftover for me to take photos of today 😉 So try these out at home, they don’t take long at all to make (10 mins prep, and 13 minutes to bake once in the oven) and I promise they’ll be a new fall favorite in your house for the holidays ❤
- 1/2 cup whole-wheat flour (I subbed this instead of almond meal because almond meal costs $10-12 bucks for a small sack…I never cook with almond meal, and subbing wheat flour makes the consistency more cake-like and moist)
- 1/2 cup protein powder (I used a vanilla flavor)
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup almond milk (mine was sweetened)
- 1 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- Basting brush
- Small bowl of water
CINNAMON SUGAR TOPPING: 1 Tbsp cinnamon + 1 Tbsp coconut sugar, whisked together in a small bowl. Set aside until donut holes are out of the oven.
- Preheat the oven to 350.
- Whisk all dry ingredients together in a medium bowl.
- Add wet ingredients to dry ingredients, fold together until fully combined.
- Spray a cake pop mold or donut hole mold with non-stick cooking spray.
- Lightly flour your hands/workspace.
- With palms of hands covered in a thin layer of flour, roll dough between palms to create a ball shape and place into each mold (I forgot to do this part, and my donut holes looked like they were missing one half 😀 They still tasted amazing though!)
- Bake at 350 for 12-14 minutes, or until a toothpick comes out clean.
- Let cool for a couple minutes, then remove donut holes from mold and place onto a plate.
- Working with one donut hole at a time: dip basting brush into small bowl of water and lightly “paint” the donut hole all over.
- Roll the donut hole in the cinnamon sugar topping making sure it’s fully coated, then place aside. Repeat for all donut holes.
- Enjoy warm or cold, with a tall glass of milk or in the morning with your coffee.