A Tasty Way to Start the Day
By FitCakes on November 09, 2012
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It goes like this: you have a busy week, running around out of the house, at work, school, wherever, just trying to keep the to do list under control until the weekend comes when you can finally squash it. Enter Saturday afternoon, and you're still in your jammies on the couch with nothing to show for your day except a batch of doughnuts/muffins you made just to have "weekend food." (Still out on the counter with the dirty dishes most likely.)
It's called WS, or Weekend Syndrome. So I hear. Not that I have it or anything...
By pure coincidence, I do in fact have a batch of said muffins/doughnuts. Mmm pumpkiny.
Courtney's Lazy Saturday Pumpkin Muffin Doughnuts
- 1 3/4 cups whole wheat flour
- 1/2 cup whole wheat pastry flour (good for cakey texture, but could use regular whole wheat here)
- 1/2 cup oat flour (rolled oats can be ground in a food processor)
- 2 Tbsp ground flaxseed, 1 Tbsp. chia seeds, handfull or two of sunflower seeds (my healthy additions! Dried fruits like cranberries, or other nuts/seeds can be added too.)
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 2/3 cup brown sugar
- 1/4 cup or less pure honey/agave/maple syrup
- 3/4 cup non-fat plain Greek yogurt
- 1/3 cup milk of choice (try plain unsweetened almond milk!)
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1/3 cup liquid egg whites
Combine dry ingredients in one bowl, wet in another. Mix wet ingredients into the dry until just combined without overstirring, lest they become gluten-y and make tough or holey baked goods. Bake in an oven preheated to 375 F for 23 minutes or just until browned and beautifully crusted on top. I made half in a doughnut pan as well, and those were only in about 18-20 minutes, I do believe.
Note: I think I have a minor major case of seasonally induced obsession with pumpkin anything. The second it turns October, I go into pumpkin mode, where everything from my cookies to my savory soups involve pumpkins. It hasn't even dropped below sixty degrees at night yet even though it's November, (cool off already!) so I don't really even have an excuse for making stew yet.
You'll find that this recipe, like most of my recipes, are tailored to fit my affinity to living healthfully and.. ahem.. baking a lot and eating most of it.
As do many novice bakers in their little home kitchens out there, I always tried out recipes exactly as they were written, scooping my white flour and portioning out my butter just so, fearing to make a mistake and create something inedible.
(Above, my meringue "fluffcakes"—a veritable Frankenstein-esque creation, that turned out to be very edible!)
The more I bake, the more comfortable I feel making little substitutions in recipes to make them the way I want. Most of the time it's something simple, like putting applesauce instead of half the butter in my cookies, or whole-wheat instead of white flour. Lately, I've even done things I used to think absolutely insane, like using different kinds of flours instead of wheat, or adding pureed squash to a yeast bread! Sometimes it works, sometimes it flops. Its really a lot of fun being freeform in the
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