Pumpkin Donuts for the win! 


Pumpkin, pumpkin everywhere! I’m in love with Fall and all it’s dishes it has to offer! I’ve been wanting to make pumpkin donuts for a while now and I finally did it because 1) Something in my head was telling me to package pumpkin in a donut form so that my son would eat it. 2) Been waiting to find a simple and easy recipe! 

I’ve cooked baked donuts before and they came out cake like – total bummer! I felt like I got ripped off. These on the other hand, came out thicker but still moist! I refused to glaze them despite the little Halloween devil on my right shoulder whispering “caramel frosting, brown sugar frosting, cinnamon – sugar frosting in my ear” I managed to block it out and keep them plain. This way, the kids are actually eating good stuff and I can send to school in their lunch box! 

I used my electric donut maker that I have seen in several kitchen gadget sections of stores. However you could also use a donut baking tray. (The electric one takes 2 min per round and is much quicker) 


Ingredients and Method

In one bowl whisk the following:

  1. 2 cups all purpose flour minus 2 tbsp
  2. 1 3/4 tsp baking powder 
  3. 1 1/4 tsp salt 
  4. 3/4 tsp ground cinnamon 
  5. 1/4 tsp ground nutmeg 
  6. 1/4 tsp ground ginger 

In a second bowl mix with an electric blender the following till well blended and no more lumps: 

  1. 3/4 cup unrefined brown sugar (original recipe called for 1 1/2 cups brown and white sugar so add extra as you wish) 
  2. 1/2 cup sunflower oil (or canola)
  3. 3 eggs 
  4. 1 1/2 cup pumpkin purée (canned or fresh)
  5. 1 tsp vanilla extract 
  • Empty dry ingredients into wet ingredients and mix again till smooth. 
  • Drop 1 tbsp full into donut pan or donut maker and cook. 

If in an oven and in a pan: 10 min 

If in an electric donut maker: 2-3 min 

The end! 

Easy and Guilt Free Pumpkin Pie


So it’s Fall and the pumpkin flavors are upon us and the pie crusts are secretly joining forces with our hips! If I want to enjoy pumpkin pie season I’m gonna need to take it easy on the crusts and this pumpkin pie is not only ridiculously easy but it’s also more healthy! The kids loved it so much too! Shocker. 

The pan I cooked it in was quite wide in diameter so the filling came out to be low so I cut them up in bars to be sent to school individually. Next time, I’ll do it in a smaller pan for more thickness! Apart from that this was so good! 


Prep: 10 min 

Bake:40 min 

Servings: 8

  1. 1 cup canned (or fresh) pumpkin purée. If using fresh please make sure to strain out all the liquid from the puréed pumpkin! 
  2. 1/2 cup pancake mix ( I used the bob mill 7 whole grain one). This is what will help create a thin layer as the pie bakes. 
  3. 1/2 cup refined free brown sugar 
  4. 1 cup evaporated milk 
  5. 1 1/2 tsp pumpkin pie spice 
  6. 1 tsp vanilla 
  7. 2 eggs

Method: 

  • Heat oven to 180 C and grease a 23cm pan with butter. I used a bigger pan and cut the pie into bars later.
  • In a large bowl mix all the ingredients with a whisk. And pour filling into pan. 
  • Bake for 35-40 min until toothpick inserted comes out clean. 
  • I topped each bar with a pecan and less than half a tsp of a failed butter cream I’ve been trying to make for my daughter’s upcoming birthday.

The end!!