donderdag 21 november 2013

Pumpkin Doughnut Holes (Kopie)

by Meme Inge
Prep Time: 25 minutes
Cook Time: 10-15 minutes
Keywords: bake snack dessert healthier whole grain whole wheat doughnut

Ingredients (Makes 32 doughnut holes)

For the doughnut holes

1 3/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1.5 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp cloves
1/4 cup plain Greek yogurt
4 tsp canola oil
3/4 cup pumpkin puree {not pumpkin pie filling!}
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup skim or 1% milk

For the topping

1/4 cup {1/2 stick} butter
6 TBSP sugar
1 TBSP cinnamon


Preheat oven to 350°F. Spray a mini-muffin tin with non-stick cooking spray. Set aside.

In a medium bowl, whisk together flour and next 6 ingredients (to cloves).

In a large bowl, whisk together the Greek yogurt, canola oil, pumpkin, brown sugar, egg, vanilla extract, and milk.

Stir the flour mixture into the Greek yogurt-pumpkin mixture. Only stir until it’s just combined; do not over-mix.

Scoop batter into mini-muffin tin – about 2 TBSP batter in each.

Bake for 10-12 minutes, until they are slightly golden and aren’t mushy when you lightly touch them.

While they are baking, melt the butter. In a small bowl, stir together the 6 TBSP sugar and 1 TBSP cinnamon. Set aside.

When they come out of the oven, transfer about half of the “doughnut holes” to a large bowl {with a lid} or a brown paper bag or large zip-top bag.

Pour some butter over them, gently shake to coat all doughnut holes with butter. Then sprinkle on about 5 or 6 spoonfuls of cinnamon-sugar. Shake to coat. Transfer coated doughnut holes to plate or cooling rack.

Repeat with remaining doughnut holes.

Try not to eat all 32 at once.

Keep them covered in the refrigerator.

Nutrition Facts per serving {one doughnut hole}:

70 calories, 2.3g fat (1g saturated), 78mg sodium, 12g carbohydrates, 1g fiber, 6g sugar, 1.5g protein

Based on this recipe from The Craving Chronicles


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