Who loves a good (healthy) snack that comes in a doughnut form??? These doughnuts are so named because they are completely acceptable (depending on who’s opinion you go by) to have as a balanced snack or for breakfast with your morning coffee. I made them with oats that I processed into flour so they’re gluten free and they are also dairy free, refined sugar free, fairly low in fat, and vegan.
Can I get a pat on the back for this? Yay, for healthy doughnuts that you can have without guilt! I’ve been trying to keep those of you with diet restrictions in mind amidst all of my holiday excitement. Plus, can’t we all use a little more healthy snack options this close to the holidays? I certainly know a few picky kiddos that can.
I’ve been wanting to put pumpkin spice with maple and peanut butter for a while. Growing up, I loved putting peanut butter on my waffles and then dousing them in maple syrup so I already knew I love that combo but I’ve been wondering what it would be like to put that with pumpkin spice also so I went for it.
Pumpkin is naturally a little sweet but I wanted some more natural sweetness so I added a secret ingredient to these, cooked carrots. If I just lost right there, wait just a moment. Carrots are way sweeter than pumpkin, they’re orange like pumpkin, and they add really good texture to these.
I recommend eating these as fresh as possible. They are still delicious next day or even a few days old dipped in coffee, but when they’re fresh and warm they are the best.
Also, note that these are not super sweet. I added a minimal amount of maple syrup and that’s why I made the optional glaze to go with them and I felt like it finished them perfectly. However, if you would like them sweeter I’d try adding a bit of raw sugar or even stevia to the batter. K, shutting up. Enjoy your guilt-free snacking!
Healthy Maple Peanut Butter Pumpkin Snack Doughnuts
- 3 cups old fashioned oats
- 2 flax/chia "eggs" *see note
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 2 tablespoons water
- 2/3 cup pumpkin puree
- 2/3 cup cooked carrots
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup full-fat coconut milk
- cornstarch or arrowroot powder for flouring pan
- 1/3 cup maple syrup
- 1/3 cup coconut milk
- 2 teaspoons cornstarch or arrowroot powder
- 2/3 cup water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- dash of salt
Pour oats into a food processor or blender and pulse until almost as fine as flour (it's okay if there are still a few unground oats, it will add texture). Pour into a separate bowl and add "eggs", syrup, peanut butter, and water to processor. Pulse until smooth then add remaining ingredients for doughnuts and again pulse until smooth. Pour in your ground oats and pulse just to mix in.
Grease a doughnut pan very lightly with oil and dust well with cornstarch or arrowroot powder. Spoon batter into pan molds and fill each of 10 slots until slightly heaping over rim. Bake for 18 - 22 minutes or until lightly browned on top. Remove from oven and cool completely before gently loosening from pans with a spoon.
Whisk together maple syrup, coconut milk, and cornstarch (or arrowroot) in a small saucepan until smooth. Add water and cinnamon and place over low heat. Cook, stirring constantly, until the mixture just begins to thicken. Remove from heat and stir in vanilla and coconut oil until smooth. Allow it to cool for at least 5 minutes, the pour over cooled doughnuts and serve as soon as possible.
Store in an airtight container for up to 5 days.
For each vegan egg, combine 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. This recipe can also be made in a muffin tin if you don't have a doughnut pan.