Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
So, donuts are something that I'd never tried 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 probably think I'm crazy by now. I should tell you that I don't like coffee, either, and just get it over with.
I'm more of an egg-sandwich-and-a-tall-glass-of-milk kind of girl. However, in my quest for everything "fall season," and to appease the requests of my husband and toddler, I gave donuts a shot. I certainly wasn't planning on doing any frying or using the flaky, sugary, syrup toppings most donuts are known for. But I could definitely give cake donuts a try. 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 if the sheer number of different recipes online was any indication. I knew, however, that I didn't want anything fancy.
So, I stuck to some basic ingredients and simply added 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 that I've read great reviews about. But for now, I'm enjoying the bundt pan!
By the way, my son has requested green bean donuts. Maybe that will be my next recipe? (Haha.)
Let me go ahead and show you this great recipe for pumpkin donuts.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
At least 24 donuts
- 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
- 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, 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!
As much as we enjoyed the donuts 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 of days. They smelled heavenly coming out of the oven of pumpkin and cinnamon, and they 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.
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!
© 2018 Victoria Van Ness