This recipe stems from a very fun collaboration that I did with the Boston Herald in the midst of the Red Sox playoff run. One of their editors, Jill Radsken, found me and wanted to collaborate about feeding an athlete and how my interests in food and Ryan’s career find common ground. The recipe, which rings true for almost everything I post, is that you don’t have to eliminate the fun from eating when you are trying to be healthy. There is always some middle ground where you can eat foods you crave in a way that doesn’t compromise your weight loss or maintenance goals. These Pumpkin Donuts, which are baked and not fried, were the perfect recipe. For someone like me, this recipe allows me to indulge in the pleasures of fall eating without feeling too bad about it. For Ryan, he can eat the whole batch and pretty much have the same amount of guilt. Oh the joys of being a male athlete.
We filmed my first cooking tutorial in our apartment in Boston, and I have to say it was equally overwhelming and fun. I didn’t have someone do my hair or makeup, I hate my outfit, and I didn’t even bother getting a manicure for those closeup mixing bowl shots. Sigh. I do, however, LOVE these donuts! And the challenge of talking my way through a recipe was really a lot of fun. Makes me think maybe I can do it again sometime in the future. 🙂 Watch the video from the Boston Herald here!
Makes: 16 donuts
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
1 1/2 cups sugar
1/2 cup vegetable oil
1 can pumpkin
1 cup white flour
1 cup whole wheat flour
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
Mix for Dipping the Donuts:
3 tbs sugar
2 tsp cinnamon
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and pumpkin. Add the dry ingredients in three separate layers so that the batter is evenly mixed. Do not over-mix! Whisk until just combined.
3. Spray your donut pans (available at any home goods store) with cooking spray. Put the batter into a piping bag and fill each donut ring with an even layer of batter, just skimming the surface of the pan.
4. Bake the donuts for 15 minutes, or until cooked through and golden brown. Remove from the oven and dip into the cinnamon and sugar mixture on one side before serving. If you’ve let them sit for too long and the cinnamon-sugar doesn’t stick, brush with a little melted butter and then dip again.