There’s still 9 days until Halloween and it seems everyone is so “over” pumpkin. Not I, not I. Firstly, I didn’t start indulging in anything and everything pumpkin prematurely. Bloggers pride themselves in beating readership to the seasonal trends, but I enjoy the seasons way too much to jump the gun. Sorry, not sorry! It’s October and I’m loving pumpkin. Though I love it just as much in February or June, or any other month, if I’m being honest.
In an effort to get out of the house each day, Shea and I have been shopping…a lot. Carrying an infant around Kohl’s in a car seat is a serious upper body workout. And back workout. I mean, I had worked up a sweat by the time I was ready to check out. With my 30% off coupon and with Kohl’s cash headed my way It’s the little things in life. Note to self: learn how to collapse the stroller…ASAP.
The stores already have infant and kids Christmas dresses 40% off. I mean, whaa? We’ve got 2 months until Christmas and I, personally, have no idea what size my little weed of a baby will be in 8 weeks’ time. As of today, she’s 91st percentile for length, 81st for weight, and 75th for her head circumference. Apparently we’re doing okay on this breastfeeding thing because my little PEANUT had gained 1 pound and 1 ounce in 8 DAYS. Whaaaaat?
Too big, too fast. It’s starting already…and I see her all day, every day.
As Shea and I get into somewhat of a groove (of which I will not get wed to as I know things with infants are fluid and ever-evolving), I’m resuming some regular activities. Not so much in the way of sleep or exercise (yet ), but I’ve ventured into the kitchen some. I’m not feeling “stuck” with cereal or lunch meat sandwiches…or even BLT’s for that matter. I’ve got a stack of cookbooks out to peruse and choose meals from. Easy meals…everyone loves easy meals. Everyone NEEDS easy meals.
But I’ve indulged in the kitchen some, too. Enjoying the thrill of pumpkin while it’s still “in” and socially acceptable. Besides, donuts are always “in” and socially acceptable, especially when they’re baked only 150 calories each. Enjoy!
- 2 cups whole wheat pastry flour or white wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- 3 large eggs, whisked
- 1 (15 oz) can pureed pumpkin
- ⅓ cup packed brown sugar
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup olive oil
- ½ cup nonfat milk
- 1½ cups powdered sugar
- 2 Tbsp pure maple syrup
- 1-2 Tbsp nonfat milk
- Preheat oven to 425 F. Mist a donut pan with nonstick cooking spray and set aside.
- In a large bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt; set aside. In a medium bowl, whisk to combine the eggs, pumpkin, brown sugar, syrup, vanilla extract, oil, and milk. Mix the wet ingredients into the dry using a rubber spatula; mix until just combined.
- Pipe or scoop batter into donut wells, filling ⅔rds full. Bake 8-10 minutes; remove and allow to cool for several moments in the donut pan before removing to a wire cooling rack to cool completely.
- Meanwhile, combine the frosting ingredients in a shallow dish, mixing until well-combined. Dunk the tops of the cooled donuts into the frosting and serve immediately.
Mr. Prevention and I are trying to plan a date night for this weekend – taking all suggestions!