I went to bed Friday night without much on the agenda for the weekend. In fact, my goal for the weekend was to get plenty of sleep and to do something relaxing…like read a book. I have about 10 books laying around that have bookmarks just a few pages or chapters deep. At this point, I should probably just start them all over.
Needless to say, we went to bed at 9:20pm. On a Friday night.
We have no children and we also clearly have no life. But it…was…glorious.
When I got up Saturday, I was hungry. An 11 hour snooze will do that to a woman, I guess.
I plowed through the pantry and fridge for something other than cereal or oats and when I came up empty handed, I decided it was time to get busy. After polling the audience (i.e. you, on Facebook), it was determined that 1. I am not the only pumpkin carb lover around and 2. I’m not the only one who loves donuts!
A quick Google search later, my dear friend Miryam’s pumpkin donut recipe came up. (P.S. You should check out her blog. She is also an RD, a phenomenal cook, and just an all-around amazing person. She and I have way too much fun together!)
When Mr. Prevention filed down the stairs after his TWELVE hour snooze (I know, I know) the first words out of his mouth were, “How does it feel to not be working on a cookbook!?”
And it did feel amazing to be cooking/baking without a need or agenda and…to include some gluten 😉 Sorry, gluten-free friends. I still love my whole wheat pastry flour – it’s so easy and forgiving. I even stocked up on it yesterday while out shopping. These donuts had great texture, flavor, and of course…the frosting. But at a sinless 154 calories a piece, I enjoyed 2…and a half!
- 1¾ cup whole wheat pastry flour or white wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅓ cup pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ¾ cup unsweetened vanilla almond milk
- 2 Tbsp olive oil
- 1 tsp pure vanilla extract
- 4 oz semi-sweet chocolate chips
- 1½ Tbsp olive oil
- Preheat oven to 325 F. Mist the donut pan with olive oil spray and set aside.
- In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
- In a medium bowl, whisk together the pumpkin, brown sugar, and eggs. Add the almond milk, olive oil, and vanilla; whisk well.
- Add the wet ingredients into the dry and mix until moistened throughout using a rubber spatula. Do not over-mix. Fill each donut well ⅔rds full and using the back of a spoon or your finger, gently smooth the donut batter into the well.
- Bake donuts for 15-17 minutes. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.
- Meanwhile, microwave the chocolate and oil in small bowl on medium-high heat for 1-2 minutes, stirring every 20 seconds. Dunk the top side of each donut into the chocolate, allowing excess to drop off. Chocolate will set in about 10 minutes.
Now, today…I need to get to a book! I have plenty of time to do so…my hockey game isn’t until 9:30pm. :-/