Pumpkin Doughnuts

Who’s sick of pumpkin recipes, raise your hand! No, me either. Glad we got that out of the way. Two Doughnuts on a PlateIntroducing the pumpkin doughnut. No, you wouldn’t normally find doughnuts on OHH, but today is different and these pumpkin doughnuts are actually healthy! Doughnuts or donuts – which is it? They both look good to me and we all know they taste good however you spell it, so let’s get baking…and eating!

Ingredients:

  • 1 cup pumpkin puree (Farmer’s Markets’ canned organic pumpkin is my go-to)
  • 1/2 cup of high quality vanilla protein powder
  • 1/2 cup of almond flour (or flour of choice)
  • 2 eggs
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 teaspoons maple syrup (separated)
  • 1/4 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla extract (separated)
  • 1 tablespoon coconut oil (melted)
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup plain Greek yogurt (or yogurt of choice)

For the doughnuts:

Preheat oven to 350 degrees. Mix pumpkin puree, protein powder, almond flour, eggs, 1 teaspoon maple syrup, almond milk, baking powder, cinnamon, pie spice, and 1 teaspoon vanilla extract until consistent. Use an electric mixer if you have one. Dip paper towel in melted coconut oil and use to grease doughnut pan. (If you don’t have a doughnut pan, you can use a muffin or mini-muffin pan!) Pour batter to fill half-way. Bake for 12-15 minutes and let cool completely before frosting. For frosting, mix yogurt, 1 teaspoon maple syrup, and 1 teaspoon vanilla extract. You can eat doughnuts plain, sprinkled with shredded coconut, or frost with yogurt mixture and top with coconut. Enjoy!

One Healthy Breakdown: just when you thought pumpkin recipes were winding down, this may just be the best one yet!

*recipe inspired by FlapJacked

One Healthy “Baked” Oatmeal

photo 2I love weekends. I love breakfast. I love oatmeal. I love oatmeal almost as much as I love pancakes. Why do I feel the need to express my love for oatmeal? It’s just such a classic, timeless, never-gets-old, filling, healthy, energy-packed, adaptable breakfast! Here’s an adaptation you may not yet have tried. Even if you’re not a fan of oatmeal’s soft, thin, texture, you WILL be a fan of this crunchy, nutty baked version. Plus, it takes THREE minutes to make, can you swing it?!

One Healthy Baked Oatmeal: (makes one serving)

  • 1/4 cup oats (old-fashioned, steel cut, or both!)
  • 1 egg and 1 egg white
  • 2 tablespoons almond milk
  • 2 tablespoons water
  • 1 teaspoon real maple syrup
  • 1 teaspoon cinnamon

Mix all ingredients in microwave-safe bowl. Either pop in the micro for 2.5 minutes or, if you’re really patient, bake in oven in pan for 20-25 mins. This one’s sweet enough to enjoy solo, but feel free to add your fave oatmeal toppers. Dig in!

One Healthy Breakdown: The perfect way to get “baked!”

Perfect Pumpkin Pancakes

pumpkins

Makes one batch (4) of pumpkin pancakes, for one serving, simply cut recipe in half.

Ingredients:

  • 2/3 cup canned pumpkin
  • 3 eggs
  • 1/3 cup flour of choice (I used almond flour)
  • 1 teaspoon ground flaxseed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk (if needed for consistency)
  • 2 dates (optional for sweetness)

pancakes

Mix all ingredients and use your best pancake pan to make, flipping half way through. Once done, add your favorite topper (butter, coconut butter, maple syrup, or nut butter.)

One Healthy Breakdown: pumpkin pancakes are the best things about fall mornings!