The lush tall trees in the backdrop of our living room are slowly showing it’s true colors. I see plenty of leaves already blanketing the shadows of the trees below. On our drives just outside the city, we had already seen these beautiful changes but I still hadn’t begun to accept that the time has come. Now, every morning when I open the blinds for the sun-light to brighten our day, I take a peek at the slowly withering trees and begin to realize that in a couple more weeks, all the leaves will turn beautifully yellow, brown and orange, and will begin to roll off the branches with the touch of the slightest breeze leaving the once lush green trees all alone and barren. So, yes…..FALL is here! The thing that actually cringes me is not the arrival of ‘Fall’, but rather that this reminds me that ‘Winter’ is not far away! Jackets, Mufflers, Shoes all over again! Whew! But, hey it’s the amazing cycle of nature, each season bestows upon us it’s own beauty and transform our surroundings in a magical way! So, all in all the blossoms of spring, the greenery of summer, the breath-taking colors of fall and the white snow blanket of winter – they are awe-inspiring!
With fall, comes the sights of pumpkins everywhere. All the stores are already decked up with Halloween stuff! So, I decided to make these ‘Pumpkin Doughnut Holes’ because firstly, they scream ‘Fall’ and secondly because they are scrumptious and so fun to eat! These are just perfect to make, pack is small snack bags and give it to kids on Halloween apart from the regular candy! Kids would sure love them! I might make these with carrots and apples too for halloween!
So, I love deep-fried food but try to bake whenever I can so as to cut down on calories and make it kinda guilt-free. The good things about this recipe is that I used whole-wheat flour, substituted part of sugar with honey and of course baked them. And why doughnut holes? Again, they are smaller in size than doughnuts….so good dessert/snack portion control!
Prep time: 20 mins
Cook time: 20 mins
Serves: makes 25 doughnut holes
- Canned Pumpkin – 8 ounces
- Whole Wheat Flour – 2 cups
- Butter – 1/2 stick + some to brush over the donuts
- Eggs – 2
- Ground Cinnamon – 1 tsp
- Cardamom Powder – 1/2 tsp
- Sugar – 1 cup
- Honey – 1/4th cup
- Baking powder – 1n1/2 tsp
- Salt – 1 tsp
- Vanilla Extract – 1 tsp
- Cinnamon Sugar
- Chocolate Syrup
1. Preheat oven to 350 deg F. Line a baking sheet with a lightly greased parchment paper.
2. In a bowl, take all the dry ingredients – whole wheat flour, gound cinnamon, cardamom powder, sugar, baking powder and salt. Mix well.
3. In another bowl lighlty melt the butter. Beat eggs into it and whisk well for a couple of minutes. Now, add vanilla extract and mix well.
4. Add the eggs mixture to the dry ingredients. Add canned pumpkin puree and honey now. If the batter is very dry try using a few tsps of milk. Mix well and set aside.
5. Make small balls out of the batter/dough using flour in between if the batter is sticky. Arrange these balls on the baking sheet and pop them into the oven for 15 to 18 mins or until a toothpick comes out clean.
6. Soon as they come out of the oven brush some butter onto the balls to keep them moist.
For the topping,
- For the Cinnamon Sugar topping, simply take cinnamon and sugar in a 1:2 ratio. Two tsps of cinnamon with 4 tsps of sugar should be good enough. (Updated) Roll the the doughnut holes in some melted butter and then roll in the cinnamon sugar so that the sugar sticks to it.
- For the chocolate topping, you could use chocolate syrup or melt some semi-sweetened chocolate with a tsp of butter and cornstarch.
- These are baked. So, they would definitely not taste like the deep-fried ones. But, they are still tasty in their own way. Also for the very same reason, these may come out a little harder on the outside.
- I substituted 1/2 cup of sugar with 1/4th cup of honey to further cut on calories.
- Do the chocolate glaze only before serving else they’ll become soggy.
Update: Sending this over to ‘Perfectly Pumpkin contest‘ at b-inspiredmama!