Falling in Love with Fall & a Recipe for Pumpkin Donut Holes

It’s fall in most parts of the country right now. Here in Arizona, fall makes me want to get out my, well, t-shirt and shorts. Yes, we pretty much don’t get to start the fall wardrobe wearing till just about Thanksgiving. It is like the opposite of growing up in Ohio. There, when it reaches 50 degrees in the spring, people start getting out their jean shorts and bikini tops. Here, when it gets down to a breezy 65, we break out the long sleeves and jeans (and then suffer miserably through most of the day!). In the meantime, I am trying to get my “fall” on in a variety of other ways. I start to get out the Halloween decorations, I light the pumpkin spice candles, I merit the pros and cons of wasting half my daily calorie consumption on a new “fall” drink at Starbucks. (Seriously, who are these demons of torture? Salted caramel latte, anyone? You had me at hello!) During the rest of my downtime, I peruse the J.Crew catalog and wonder how many days I can actually wear the sweaters in there over the winter and using some homemade mathematic ratio that is completely fair and balanced, I decide yes! I should have that cable-knit in Angora, please. I also drool over these boots in all colors and combinations.

One of the more productive things I have done, though, is to start baking anything and everything that includes pumpkin. Productive for my productivity and for little mouths around me, not for my thighs, exactly. However, recently I came across this recipe for Pumpkin Donut Holes and they are actually pretty healthy. These donuts are not fried and include plenty of real pumpkin. The whole family loved them and they are one of my few non-guilty fall pleasures. Take them to the kids’ fall parties at school, take them to a Halloween get together, take them to book club or the Rotary! (Does anyone go to Rotary anymore? What is Rotary?) Let’s get started; here’s what you need:

Pumpkin Donut Holes

1 Cup all purpose flour

3/4 Cup whole wheat flour

2 tsp baking powder

1/2 tso sakt

1 1/2 tsp pumpkin pie spice

1 Cup canned pumpkin

1 1/2 Tbsp olive oil

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 Cup skim milk (or almond, rice, or soy milk)

Topping:

3 Tblsp butter, melted

1/3 cup white sugar

1 tsp pumpkin pie spice

Preheat oven to 350 degrees. Spray each cup in a mini muffin tin with baking spray. In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice. In a larger bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients  and mix until just moist. Fill each muffin cup 2/3 full with batter. Bake for 8-10 minutes. Remove and set aside to cool. Transfer to wax paper. Topping: melt butter in one bowl and combine sugar and pumpkin pie spice in another. Brush each donut with butter and roll in sugar mixture to coat. Place back on waxed paper to set and then store in an airtight container. Of note, if you are not serving donuts until the next day, wait till then to do the topping. Enjoy!

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About Jessica Grady

Jessica Grady is a Speech Pathologist specializing in Neuro-rehabilitation. She is also the mother of two fabulous boys and loves all things active. Learn more about her here.