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For the future of Sun Valley

Donuts, Anyone?

A Healthy Trick to Tasty Donuts

Feb 12, 2013 - 11:25 AM
Donuts, Anyone?

Is there anyone, child or adult, who can resist the aroma, texture and sweetness of a warm and freshly baked donut? I dare say not. After another trying trip through the grocery store in which my toddler insisted (loudly) that he was in absolute dire need of a donut from the bakery case, I decided to delve into the world of cooking blogs in search of a healthy and deceptively delicious donut recipe.

The recipe that I found and subsequently prepared has without a doubt solved the sugar conundrum caused by my donut-obsessed toddler (and husband for that matter). The donuts in question are perfect for moms who are trying to sneakily add fruits and vegetables into their children’s diets without hearing as much as a quibble about the microscopic green speck on their plate. Pumpkin and applesauce (I substituted 1/3 cup applesauce for the oil in the recipe) help to hold these donuts together and make them moist as well as adding a serious nutritional fruity punch. Happy donut-making!

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar

1-2 tablespoons cinnamon (more if you're a cinnamon-lover).

Preheat oven 350 F. Butter a mini-donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined (careful not to over-mix).

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately. (Makes 24 mini donuts.)

Enjoy your healthy donuts!

The original recipe can be found here.

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About This Blog

Sun Valley 360° will explore all our world-class resort community has to offer through the eyes of children and families, providing content and highlighting the incredible things to do here for everyone from toddlers to 20 year-olds, from groms to grandparents. Brought to you with the same in-depth coverage, inspiring articles, stunning images and with the national exposure that you have come to expect from every award-winning issue of Sun Valley Magazine!


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