Guilt-less Desserts & Treats for your Family
This morning I was woken by the cry of a rooster crowing. “Cock-a-doodle-doo” rang out through the house as the light began to shine through the crack in the curtains. It was confusing at first (as we don’t own a rooster) but it was soon followed by another “Cock-a-doodle-doo – Breakfast time!”. Turns out we do have a rooster; a 2 year old one that looks like a cheeky toddler.
We also have a tiger in the house. He lives on the trampoline and there’s a monkey that hangs from the top bunk. They also both happen to be 1m tall, have a cheeky grin and like to lick the frosting off cupcakes.
With all the ‘animals’ at our house it’s can be quite a zoo at times (or at least that’s my excuse for the mess!). Something that animals and little boys have in common is their innate inability to pick up after themselves; sadly this is not something that they normally learn with time. Sometimes I think imaginary animals might be more helpful at tidying up.
After a long day, when you’ve been woken by a rooster and later given sloppy monkey kisses at bed time, sometimes you just need something. And when you tell your husband/partner/cat that you “just feel like eating something” you don’t mean a carrot or a ham sandwich. You want something special that will stop your late night cravings without guilting you into an impromptu cardio session. Let me introduce you to Pumpkin Spice Donuts.
These Pumpkin Spice Donuts are so low in calories that you could be forgiven for eating more than 1… or 3! They use Almond Butter (I posted a ‘How to Make Almond Butter‘ recently) and coconut flour, which make them high in protein and fibre. They’re baked, not fried, and the star ingredient is a vegetable (to make your own Pumpkin Puree click here). Can’t get much healthier than that! Maybe they should be called the ‘Healthiest Donuts in the World’.
These donuts were frosted with Spiced Maple Cream, but these Pumpkin Spice Donuts could also be matched with Chocolate Ganache, Chocolate Frosting and Caramel. I have a donut pan that I picked up at Target for $3 after Christmas (it’s been very well used) but if you don’t these may work in a mini muffin pan. I would strongly suggest you find a donut pan so then you can also make these Lemon or Chocolate Donuts and this Ripple Cake.
- 1/4 Cup Almond Butter (see notes)
- 1 Egg
- 1 1/2 Tablespoons Maple Syrup
- 1/4 Cup Pumpkin Purée (see notes)
- 1 teaspoon Vanilla Extract
- 1/2 Cup minus 1/2 Tablespoon Milk (of choice)
- 3/4 teaspoon Baking Powder
- Dash Bicarb
- 1/3 Cup Coconut Flour
- 1 teaspoon Cinnamon
- 2/3 teaspoon ground Ginger
- 1/2 teaspoon Nutmeg
- Dash Allspice
- Dash Cloves
- Spiced Maple Cream (see recipe below)
- Pumpkin and Chia Seeds for sprinkles
- 1 can Coconut Cream/Milk (440ml), lid removed and placed in the fridge overnight
- 3 teaspoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 teaspoons Mixed Spice
- Preheat the oven to 210C/420F.
- Spray a donut pan. If you don't have a donut pan a cake pop pan, small bundt pan or little muffin tray may also work but cooking times may vary.
- In the bowl of a kitchen stand mixer (all these steps can also be done by hand with a spoon and a mixing bowl) beat the almond butter and maple syrup until combined.
- Add the eggs and puréed pumpkin and beat on medium until combined. Stop and scrape down the sides of the bowl 1/2 way through beating to ensure it all gets mixed in.
- Add the milk and vanilla extract and beat until combined.
- In a separate bowl, sift the dry ingredients (including the spices) together.
- Add the dry ingredients to the bowl and beat until the mixture is combined and fluffy (about 1 minute).
- Transfer the mixture to a piping bag/freezer bag and cut a medium size hole in the corner.
- Re spray the donut pan. These donuts tend to stick to the pan so over grease!!
- Pipe the donut mixture into 8 donuts.
- You can spoon/pour straight from the mixing bowl but it can be quite messy.
- Immediately place in the oven and bake for 10 minutes.
- Allow the donuts to cool in the tray for at least 10 minutes before removing.
- The donuts can be frosted once cooled.
- If using the Spiced Maple Cream the donuts will need to be stored in the fridge.
- The Donuts can also be glazed with Ganache, Frosting or Caramel Sauce.
- Remove the thickened cream from the can and discard the watery remains.
- Place the cream into the bowl of a kitchen stand mixer with a whisk attachment fitted.
- Add the remaining ingredients and whisk on high until thick and all the ingredients are incorporated (this may take up to 5 minutes).
- Allow the cream to thicken in the fridge before using.