Hey guys! Apparently today is National Peanut Butter day!! Hooray! You know I love me some peanut butter!
To celebrate, here are a few of my favorite peanut-buttery recipes:
- Elvis-inspired Breakfast Sandwich
- Light Peanut Butter Banana Muffins
- Thai Turkey Burgers with Peanut Sauce (so good!!)
- One Minute Peanut Butter Cookie (one of my favs!)
- Peanut Butter Banana Oatmeal Cookies
- 3 Ingredient Peanut Butter Bites
- Chocolate Peanut Butter Banana Bread (another fav!)
- Peanut Butter Granola
Yummm now I want to run home and make
some all of these haha. Preferably one of the ones in a delicious cookie form 😉
Lucky for you guys, I have another tasty recipe to share today, which unfortunately doesn’t involve cookies or peanut butter. Aw man!
How about a baked pumpkin donut instead?
And yes, I am going with the spelling “donut” because as I’ve told you all before, Webster approves both spellings. So there 😛
Anyway, these donuts are soft and delicate with just a hint of pumpkin flavor. They would be perfect to bake in the fall, but I enjoyed them just as much in the middle of winter 🙂
I’ve been wanting to create some healthy baked donuts for a while now, but I didn’t have a donut pan. Imagine my surprise on Christmas morning when I saw this little gem under the tree…
Woohoo! Thanks, Santa! Now I can have lightened-up versions of my favorite breakfast treat whenever I want! For those of you who did not get one of these donut pans for Christmas, I’ve seen them at Bed Bath and Beyond 😉
As soon as I had some free time after the holidays, I set out on a search for the perfect donut recipe. I stumbled across quite a few (which are still on my list of things to bake!) but I ultimately decided to loosely follow this recipe from a new-to-me blog called The Yummy Life (note: the original donut recipe also provides tips for making mini-donuts, a maple glaze, and a cinnamon-sugar topping, if you’re interested).
I made a few variations to the original recipe to make the donuts a little more Weight Watchers friendly (only 4 Points Plus per donut!!) and I was thrilled with the results. Here’s how it came together.
First I preheated my oven to 425 degrees (hot!!) and sprayed my donut pan with nonstick spray.
Then I combined 2 cups of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/4 teaspoon of cloves, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg (PHEW!) and 1/2 teaspoon of salt into a large bowl.
You could use pumpkin pie spice in place of all those spices if you have it, but I didn’t!
K. Then it was time for the wet ingredients!
Into a large bowl went 2 large eggs (whisked), 1 tablespoon of liquid egg whites, 1 (15 oz) can of pureed pumpkin, 1/2 cup of packed light brown sugar, 1/2 teaspoon of liquid stevia (or 1/2 cup maple syrup), 1 teaspoon of vanilla extract, 1/4 cup of olive oil, and 1/2 cup of buttermilk.
I didn’t have any buttermilk, so I made my own by adding 1-1/2 teaspoons of apple cider vinegar to 1/2 cup fat free milk, and letting it sit for 10 minutes.
At this point it’s helpful to tap the pan on the counter a few times to get all the air bubbles out.
Then I removed the pan from the oven and let the donuts cool for 5 minutes in the pan before removing them to a cooling rack.
To freeze these donuts I wrapped each one in plastic wrap, placed them into a Ziploc bag, and labeled the bag so I wouldn’t forget what they are (which always seems to happen to me, BTW).
I hope you guys give these a try and enjoy them as much as I did!
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 large eggs, whisked
- 1 tablespoon of liquid egg whites
- 1 (15 oz) can pureed pumpkin
- ½ cup packed brown sugar
- ½ teaspoon liquid stevia (or ½ cup maple syrup)
- 1 teaspoon vanilla extract
- ¼ cup olive oil
- ½ cup buttermilk (or make a buttermilk substitute: add 1-1/2 teaspoons apple cider vinegar to ½ cup fat free milk, let sit for 10 minutes)
- Preheat oven to 425 degrees, and coat donut pan with cooking spray.
- In large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In separate bowl, whisk eggs; then add pumpkin, brown sugar, liquid stevia, vanilla, olive oil and buttermilk; whisk just until smooth.
- Pour pumpkin mixture into flour mixture and whisk just until smooth.
- Fill donut cups ⅔ full with batter and rap the filled donut pan on the counter top a few times to remove any air bubbles and level out the batter.
- Bake 7-9 minutes.
- Leave in pan for 5 minutes before removing and transferring to cooling rack.
Question of the day: Do you enjoy donuts or bagels better?
On Fridays at work we have a wide variety of both, so I used to choose half of each. Now that I’m watching what I eat more closely, I try to eat breakfast at home and avoid the kitchen at all cost on Friday mornings. Sometimes though, I have to pop in to cut off a small piece of a donut. Just a bit won’t hurt, right?? 😉