There is one food I have never been able to resist.
Sure, ice cream is amazing, mac & cheese is divine, and chocolate is, well, chocolate. But most of the time, if I know I’ve eaten a bunch of junk throughout the day, I can resist indulging in one of these guilt-inducing treats at the end of the day.
But when it comes to Donut Holes, I’m a sucker.
These Snickerdoodle Pumpkin Donut Holes are no exception. In fact, if I’m being truthful here, I must’ve eaten more than 10 between last night and this morning.
Luckily, they’re unbelievably healthy. So it’s not really a problem.
Until I finish them off, then that might be a problem. (But that can easily be solved by making another batch, right? What do you mean eating 30 donut holes in 2 days isn’t healthy?)
Each of these Pumpkin Donut Holes is made with whole grains and has only 49 calories, 2 grams of protein, 6 carbs, and 1 g protein. A single classic cinnamon-sugar donut hole has 70 calories, a little over 3 g fat, about 9 carbs, and less than 1 g protein. Plus there are no whole grains to be found!!
These donut holes are perfect to bring to a brunch, or even give to your relatives in little jars or gift baggies as inexpensive Christmas gift. Or even just make and enjoy on a Saturday morning!
Not to mention, these babies are PUMPKIN, meaning they embody practically everything anyone can ever want about fall, breakfast, and food in general. They’re basically a combination of pumpkin spice muffins, donuts, snickerdoodle cookies, dessert, breakfast, and healthy.
So really, you can’t go wrong.
Plus, they’re not super dense or too rich, so you won’t feel queasy after eating one (aka. how I feel every time I leave Krispy Kreme).
They’re also incredibly easy to make. All you do is combine all the ingredients, roll into small balls, and place in a mini muffin tin. No special donut hole pan needed, or any crazy ingredients you shouldn’t already have in your kitchen cabinet.
So why resist these, if they can be made in no time and will save you from indulging in something not so guilt-free later?
Snickerdoodle Pumpkin Donut Holes
- 1 c old fashioned oats
- 1 c whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cream of tartar
- 1/4 tsp pumpkin pie spice
- 1/2 c stevia
- 1/4 c melted coconut oil
- 1/2 c nonfat Greek yogurt
- 1/2 c pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 tbs sugar
- 1/2 tsp cinnamon
Preheat oven to 400°F. Process the oats in a food processor until the consistency of oat flour is reached. Combine in a small bowl with soda, powder, pumpkin pie spice, and stevia. Add melted coconut oil, Greek yogurt, pumpkin puree, egg, and vanilla extract and stir until fully combined. Grease a mini muffin tin and roll about 1 1/2 tbs batter into small balls. Place into muffin tin. Combine sugar and cinnamon in a small plastic bag. Sprinkle onto muffins. Bake for 11-13 minutes, or until a toothpick comes out clean. Remove from the oven and spray with cooking spray, then roll in more cinnamon sugar, if desired.
Nutritional Information (from myfitnesspal.com)
(Yields 30 donut holes)