Pumpkin Oatmeal Doughnuts

I know you are just going to love these Pumpkin Oatmeal Doughnuts

It's Thanksgiving here in Canada on Monday, which means lots of people will be celebrating with turkey dinner and pumpkin pie or if you are being really indulgent - pecan pie (I am worried I have just gained 5lbs at just mention that, it's probably one of the most calorific desserts you could pick, so I tend to avoid it, even if it is delicious)

I love this time of year because there are so many different varieties of squash and of course lots of pumpkins available. But don't ever use those large carving pumpkins, they taste horrible and are really only for decoration purposes. Some people do cook with them, but I think most would be highly disappointed at the taste. I always pick the smaller pie pumpkins if I am using it for cooking purposes.

So as it is nearly Thanksgiving I thought what better way to celebrate than with some Pumpkin Oatmeal Doughnuts and oh my are these good. Not only would these be great for Thanksgiving, but also great for any upcoming Halloween parties.

I mean come on, how cute do they look with those sprinkles? Impress your friends with these, they won't believe they are Slimming Eats friendly.

If you are viewing this out of pumpkin season or can't find any fresh pumpkin, you will be pleased to know that this recipe also works with canned pumpkin (just make sure you get the 100% pure pumpkin, not the pumpkin pie filling ones, as those are usually loaded with sugar)

Around this time of year, I will buy a few pumpkins, cook them up, then puree and freeze. Handy to have little tubs of in your freezer for making things just like these Pumpkin Doughnuts.

To make the puree I like to bake the pumpkin, as I find the flavour is better, you can steam it, but the flavour can become a bit water.

Using a large knife, I cut the pumpkin in half, scoop out the seeds (save those if you want to roast your own pumpkin seeds), then lay them  flesh side down on a parchment lined tray. Bake at 200c/400f for about 45 minutes, a knife should skewer into it easily as this point (and if you push on the skin, it should indent). Allow to cool slightly and then you can add to a blender and puree.

If you are just using for sweet dishes, then you can add some cinnamon and all spice before freezing, but I like to just freeze as it is, as I never know what I might use it for and I can always add the spice or seasoning when cooking whatever it is I am making.

As per my previous doughnut recipes. I used a tray similar to this one here:

Städter 489141 Baking Tray with Donut Moulds

You will need one that has doughnuts moulds 7cm in diameter by 2cms high, for the same quantity of doughnuts. The really mini ones will work, but the yield of doughnuts will differ.

If you don't yet have a doughnut tray and can't wait to make these, then I am pretty sure this recipe will work well as muffins/cupcakes.

To sweeten I have used Sukrin : 1 (watch this space for my review of some sukrin products coming very soon). It is a natural sweetener and it has none of that horrible aftertaste you sometimes get with sweeteners. I have tried many different types in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use honey or maple syrup, but it's nice to know I can now use this and reduce the calories even further. Instead of sukrin you can use any sweetener of choice of course. But I recommend sukrin if you can get some.

Sukrin can be ordered on amazon.

Click here if you live in the UK: Sukrin UK 

Click here if you live in the USA: Sukrin USA

for those in Canada, I am told Sukrin will be readily available to us in the Fall.

For the frosting I use a mixture of low fat cream cheese and vanilla Greek yogurt.

If you are looking for some other pumpkin recipes to try. How about my Fluffy Pumpkin Pancakes or Pumpkin Oatmeal. These are both delicious and did you know pumpkin is a speed food? So even more reason to eat it - yum!!!.