Sunday, September 22, 2013

RECIPE} Healthier Baked Pumpkin Doughnuts

Instead of caving into my husbands cravings and demands for doughnuts, I made them my self. Baked, not friend and filled with healthy ingredients! Plus, these only run you 144 calories EACH! Enjoy without the guilt.
Healthier Baked Pumpkin Doughnuts

Prep time: 10 minutes
Bake time: 7-9 minutes
Total time: 17-19 minutes
Yields: 6 doughnuts
  • 3/4 cup Unbleached All-Purpose Flour
  • 1/4 cup,  brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon, plus 1/2 teaspoon cinnamon
  • 1/8 teaspoon himalayan salt
  • 3 tablespoons flax seed (optional)
  • 1/4 cup canned pumpkin
  • 1/4 cup almond milk (you can use your choice of milk)
  • 1 large egg 
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
Pre-heat oven to 375 degrees F. 
Spray 6-count doughnut pan with non-stick spray.

In a medium-large bowl, add flour, 1/4 cup brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, salt and flax seed. Whisk to combine.

In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.

Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).

Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.

Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean).

In a small bowl, whisk together (or stir with fork) the remaining ingredients for the topping. 

When doughnuts are safe to touch, but while they’re still warm, dip the top side into the cinnamon-sugar mixture, pressing and twisting to get good coverage.

Serve and enjoy!

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