Wednesday, September 16, 2009

It's Fall - time for another fetish!

PUMPKIN!! Yep, I'm now officially "so over" zucchini and on to my favorite thing about fall - yummy pumpkin.

If you've never read The World According to Eggface, Click here right now!! Anyway, inspired by her mini-donuts, I made some pumpkin donuts. These are very moist and delicious. I rolled mine in splenda and cinnamon when I was done with them. (I cheated and moistened them a bit with some water before rolling, it made more good stuff stick)

Here's the recipe with the nutritional information from

Low Carb Pumpkin Donuts
Nutritional Info
Fat: 5.3g
Carbohydrates: 2.5g
Fiber 1.4g
Calories: 69.5
Protein: 3.8g
1/2 cup ground almonds (almond flour, almond meal)
1/4 cup vanilla protein powder
1/4 cup ground flax seeds (yellow ones will look better)
1/4 cup splenda (or splenda brown sugar blend)
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 cup canned pumpkin (plain, not canned pie filling)
1 egg
1/2 tsp vanilla
2T milk
2T butter

Directions: Remember if you use the Splenda brown sugar blend, then your calorie count will rise.Preheat oven to 325 and lightly spray the mini donut pan. MIx together ingredients in order until well blended and fill the donut wells 2/3 full. Bake for 10 minutes. Cool and remove from pan. Decorate with a simple glaze or roll in cinnamon/splenda. Number of Servings: 12


Lkeeton said...

What does your mini donut pan look like?

JoeKnee said...

It has 12 little wells and is a little is about 8x10. If you go to Amazon and put in mini donut pan, there are about 4 or 5 to choose from.

Mine was on sale for 9.99