Baked Pumpkin Donut Holes

Is it really my first pumpkin recipe of the season!? Normally, I’m pumpkin crazy. I’m going to owe this to the fact that until yesterday, Vancouver had brilliant sunshine and record-breaking temperatures. It didn’t even feel like Fall until yesterday! Well, now it’s time to buckle down and use pumpkin until I’m sick of it- which really never happens…

This is a delicious recipe for donut holes, or donut middles. I found it from Two Peas In Their Pod. I first adapted this recipe with a whole wheat pastry flour and some other small changes. When I popped it in the oven I realized I had made a fatal error….I FORGOT THE PUMPKIN. I whipped them out of the oven and dumped them back in the mixing bowl. Disaster averted….although I really wasn’t happy with the texture or flavour of flour. Round 2, I made the recipe exactly as the Peas had, and it was of course, amazing. They were gone in an instant, but that amount of white flour and sugar just doesn’t leave me feeling content. I gave the recipe one more go, this time using spelt flour and coconut sweetener and oil- BINGO! What a success. These tasty bites have all the wonderful flavour that the original recipe has, but with healthy fats, and low-glycemic sweeteners. I’m sure these will be gone in an instant, too!

P.S. What is everyone going to be for Halloween!? I’m making my own costume this year, and for the first time I’m being something scary….a zombie nurse! Pics to come soon 🙂

Baked Pumpkin Donut Holes
By Koko, October 12, 2012

Baked pumpkin donut holes with wholegrain flour and healthier sweeteners, and all the warming spices of pumpkin pie.
Prep Time: 15 minutesCook time: 10 minutesYield: 24Rating: stars – based on review(s)
Ingredients:

Spelt Flour – 1 3/4 cup
Baking Powder – 2 tsp
Sea Salt – 1/2 tsp
Cinnamon – 1/2 tsp
Nutmeg – 1/2 tsp
Allspice – 1/2 tsp
Vanilla – 1 tsp
Coconut Oil – 1/3 cup, LIQUID
Coconut Syrup – 1/3 cup
Water – 3 Tbsp
Ground Flaxseed – 1 Tbsp
Canned Pumpkin – 3/4 Cup
Almond Milk – 1 – 2 Tbsp

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For The Coating: –

Coconut Oil – 4 Tbsp, LIQUID
Coconut Sugar, or Unrefined Sugar – 2/3 Cup
Cinnamon – 2 Tbsp

Instructions:
Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
Mix your 3 Tbsp water with your 1 Tbsp flaxseed and let sit 5 minutes, until thick and jelly. This is your flax egg.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice. In a separate, large bowl whisk together vanilla, coconut oil, coconut syrup, flax egg, vanilla, pumpkin and almond milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
While the donuts bake, melt coconut oil in one bowl and combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in coconut oil, then roll in cinnamon sugar to coat. Serve warm or at room temperature.

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