Is it even possible to have Halloween donuts in a healthier form? Without a doubt, fellow creepy-crawly-holiday lovers, it IS possible. Okay so notice that I didn’t say that these Mummy Pumpkin Quinoa Donuts are healthy, just healthier than your average donut. How is that possible, you ask?
There are three ingredients that we have to thank: 1). The pumpkin puree. It not only gives these donuts incredibly soft bite but it also acts as an egg replacer too (wanna learn more about egg subs? Read here); 2). The coconut palm sugar. Coconut sugar is not as sweet in flavor in comparison to granulated sugar and has a little more nutritional value. But because we are trying to keep an eye out for the amount of sugar we consume, these donuts are going to taste a little less sweeter than normal. Have no fear though, since we are also topping them with decadent melted dark chocolate you won’t even notice. See it’s all about balance; and 3). Ancient Harvest’s quinoa flour.
This is my go-to brand for quinoa flour because I genuinely trust the quality of Ancient Harvest. And thanks to the quinoa flour in these Mummy Pumpkin Quinoa Donuts, you can actually nix the xanthan gum. Why? Quinoa flour has more of a natural ability to mimic the gluten properties of regular wheat flour than other gluten free flours, which makes for a good rise (wanna learn more about gf flours? Read here). Oh and don’t forget that quinoa flour also adds a boost of nutrition. Hooray!
So who’s ready for donuts? Let’s dig in dip into their coffins and make them rise from the dead.
How to create these Mummy Pumpkin Quinoa Donuts:
- ¾ c. Ancient Harvest quinoa flour
- ½ c. arrowroot powder
- 2 Tbsp. cocoa powder, unsweetened
- ½ c. coconut sugar
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¾ c. nondairy milk
- ½ c. pumpkin puree
- 2 Tbsp. vegetable oil
- 2 tsp. apple cider vinegar
- ½ c. dark chocolate, melted
- 2 Tbsp. nondairy white chocolate, melted
- 28 homemade googly eyes
- Preheat your oven to 350 degrees. Lightly grease a mini donut pan.
- Whisk together the dry ingredients (up to the nutmeg) in a medium bowl. Add the nondairy milk, pumpkin, oil, and vinegar and stir until just combined.
- Pipe into the mini donut pan and bake for 8-10 minutes. Allow to cool outside of the pan on a wire rack.
- Dip the tops of the donuts into the melted dark chocolate.. Allow to set on a piece of parchment paper. Add the googly eyes.
- Drizzle the melted nondairy white chocolate onto the top of the donuts to create the look of gauze.
Oh and hey! Did you see that I made an ebook just for YOU (and it’s free!) 10 Healthy Halloween recipes to make this holiday full of fresh ingredients and of course, FUN. Just sign up for my newsletter that comes to your inbox once a week with additional goodies you can’t find here and the ebook will show up in your email.
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This post has been compensated by Ancient Harvest however all opinions expressed are my own. You can read more about my sponsors here.