So..It’s been a really long time since I’ve posted anything on here. Almost two months, actually. And really, all I can say by way of excuses is that pharmacy school is intense. When I’ve been lucky enough to have time to bake or make any sort of food other than the quick eggs and toast or haphazardly thrown together pasta dish, I’ve been also in the midst of studying for my next exam, so I never thought to take pictures, and I’ve really been hardly making anything new.
It wasn’t until my sister asked me to update the blog that it really hit me how long it’s been. So of course, with the start of October, it’s already rather chilly, and all I’ve wanted are some warm fall treats. I already stocked up on pumpkin (as I’m sure many of you have as well), so today, instead of turning on the heat, as I probably actually should, I turned on my oven to make some pumpkin spice donuts. The smells of fall filling my apartment were just what I needed.
Coated in a lovely cinnamon/nutmeg sugar, these donuts are the perfect fall treat for breakfast before class, or anytime, really. With the first wave of exams this semester being complete, and it being a time of year filled with so many goodies, I’m sure I’ll be back to updating the blog on a more regular basis. A few of my friends and I have planned to go apple picking, so of course that’ll come with plenty of deliciousness! Stay tuned; I haven’t disappeared forever! 🙂
Baked Pumpkin Spice Donuts
yields about 15 donuts
2 1/2 cups white whole wheat flour
1 cup wheat bran
1 1/2 t baking soda
1/2 t baking powder
1 t salt
2 t cinnamon
1/2 t nutmeg
1/2 t cloves
3 cups pumpkin puree
2/3 cup truvia
1/3 cup agave nectar
cinnamon/nutmeg sugar, for dipping
Combine the flour, wheat bran, baking soda, baking powder and spices in a small bowl. Lightly beat the eggs into the pumpkin, and then add the truvia and agave nectar. Mix well. Slowly add in the flour mixture and stir until fully incorporated. Do not over mix! Spoon (or pipe) the batter into a greased donut pan. Bake for 12-15 minutes at 350ºF, until it springs back when lightly touched (and lightly browned). Allow to cool in the pan for about ten minutes and then remove to a wire rack to cool. Dip in the cinnamon/nutmeg sugar mixture and serve.