Pumpkin-Banana Spice Doughnuts

21 10 2011

I really like doughnuts, but I hardly ever buy them because I know how unhealthy they are. But I’ve convinced myself that homemade doughnuts are always healthier, because I made them, and I put “quality” ingredients in them, including whole wheat flour and free range eggs.

Sorry Steph, but that doesn’t make them “healthy.” They still have butter in them, they still have sugar in them, and when you eat 3 in one sitting, well that’s a whole bunch of calories. But, I’m no dietitian, so I really can’t tell you the nutrition facts for one of these babies, but what I can tell you is that they are tasty. And, they pair perfectly with a cup of coffee and the newspaper on a Saturday morning.

So, I highly recommend that you make them this weekend! I hope you enjoy!

Pumpkin Banana Spice Doughnuts:


1 ½  cups whole wheat flour
1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
half of a 15 oz can  of canned pure pumpkin
1 really ripe banana, mashed
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1/2 cup milk (add more if necessary)
Cinnamon and sugar, for rolling
1/2 cup butter, for dipping

How To:

Preheat the oven to 350. Lightly grease a doughnut pan.

In a medium bowl, mix the flours, baking powder, baking soda, salt, and spices.

In a large bowl, cream together the butter and sugar. Add the eggs, pumpkin, banana, maple syrup, vanilla, and milk.

Slowly mix the dry ingredients into the wet ingredients.

When combined, pour the batter into a large Ziploc bag. Zip it up, and give it a few big shakes, so the batter moves towards one of the corners. Snip the corner of the bag, about ¼ -1/2 inch from the point.

Squeeze the batter into the greased doughnut pan.

Bake for 10-12 minutes.

Meanwhile, melt the remaining butter in one bowl, and make a cinnamon sugar mixture in another bowl.

When the doughnuts have come out of the oven and cooled a little, dip them one at a time in the butter and then the cinnamon sugar, and then onto a cooling rack, sugar side up.


Pumpkin Cake Balls

19 10 2011

So remember when I promised these?

Well friends, here you go!

A few weeks ago, I was craving something pumpkiny, and something chocolately. I  knew exactly what I wanted- pumpkin cake balls! Unfortunately, I was at work with no way of satisfying this craving. And, after work, I was headed home to NJ so I couldn’t even make them in the evening! Dah!

About a week after the craving hit, I finally had the time to make these babies. And let me tell you, they were perfect.

They’re really sweet, so one is plenty to satisfy a craving (But I often ate more than one in a sitting. It’s so easy to pop them in your mouth!)

These would be great to bring to a party, especially if you don’t want to eat them all yourself (but then again, you’ll probably want to).

Pumpkin Cake Balls

What you’ll need:

1 box butter cake mix (you could probably use yellow or vanilla too)
1 stick of butter
2/3 Cup Water
3 Large Eggs
(or whatever the box calls for to make the cake)
1 can pumpkin
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
Cream cheese icing (Store bought, or homemade)
1 bag of chocolate chips

Prepare the cake batter as directed on the box. Then, blend in the pumpkin and the spices.

Bake as directed, until a toothpick comes out clean.

Let cool completely.

Prepare a cookie sheet, covering it with wax paper.

Then, crumble the cake into small pieces.

Prepare the icing.

Stir the icing into the crumbled cake, enough so that the cake is completely covered by the icing, but its not too icing-y. Note: I didn’t use the entire bowl. When you’ve reached the appropriate consistency, start rolling the cake into balls. Place the balls onto the cookie sheet and refrigerate for a few hours.

When you’re ready to dip them in chocolate, melt the bag of chocolate chips in a double boiler. (Or in a small pot on top of a slightly bigger pot, like I did.)

Pull the balls out of the fridge, and begin dipping in the melted chocolate. Warning, this part is messy! I dipped using two forks. It may be easier to make these as cake pops, using the stick to help you dip.

Place the dipped balls back on the cookie sheet and into the fridge, so the chocolate hardens. Or, eat them right away, if you don’t want to wait.

These are really rich, but REALLY good!


Question of the day: What kind of cake ball should I try making next?