I had initially scheduled these to publish later in the week, but even I couldn’t deal with the anticipation so I pushed them up to today. I figured I’d give you a workout in between teasing you with the picture on Monday and posting the recipe today since I suggest gorging on these balls of goodness immediately. We all deserve some post-workout donuts right? Or everyday for that matter!
Congrats to Meg from Fitness CrEATures for guessing correctly! These are indeed donuts (well donut holes to be exact). You win my unconditional love 😉 If we lived closer a batch of these bad boys would be all yours.
Back to the recipe. I am definitely one of those bloggers who plans to bombard you with pumpkin recipes until next summer #SorryImNotSorry. Pumpkin + cinnamon + sweetness is by far the best combo. Plus pumpkin is so versatile. It doesn’t have much flavour on its own, but it adds a serious fluff factor and it’s pretty awesome for you too. Some fun facts I learned about pumpkin:
-It is a very low calorie vegetable. Only 50 calories in a cup.
-It is high in fibre with 3 grams of fibre per cup.
-It is even higher in potassium than bananas making it an awesome post-workout option–>All the more reason to eat pumpkin donuts after you do the Sprint & Stairs Workout!
-It is high in Vitamin A which is important for our vision, immune system and proper organ functioning.
-It contains several different antioxidants, including carotene, leutin and xanthin all of which have been linked to cancer prevention.
That’s some serious bang for your buck right there. I should probably add that these are entirely gluten-free and refined sugar-free. I went with coconut oil instead of butter since a little healthy fats never hurt anyone. Moral of the story is, expect to be seeing a whole lot more pumpkin in the coming months, but for now go make these donuts!
Serves: 30 donut holes
- ½ cup oat flour
- ½ cup brown rice flour
- 4 T coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 1/3 cup coconut oil
- 1/2 cup coconut palm sugar
- 1 large egg +1 large egg white
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- For the coating:
- 2 T coconut oil melted
- 1.5 T cinnamon
- 3 T coconut palm sugar
- Preheat oven to 350 degrees F.
- Spray a mini muffin tin (or regular muffin tin) with non-stick spray. Set aside.
- Combine coconut oil and coconut palm sugar.
- Add in egg and egg white.
- Add in vanilla extract.
- In a separate bowl combine flours, spices, baking powder and salt.
- Add dry mix to wet and beat until well combined.
- Stir in pumpkin.
- Roll into tablespoon sized balls and place into individual muffin tins.
- Bake for 15 mins.
- Let cool for a few minutes.
- Melt coconut oil for coating and place in a bowl.
- In a separate bowl combine coconut palm sugar and cinnamon for coating.
- For each donut hole dip into coconut oil using one hand and roll in cinnamon+coconut palm sugar mixture with the other hand.
- Store in an airtight container on counter for severals days or longer in refrigerator.