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 World 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:
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 some syns on honey or maple syrup, but it's nice to know I can now use this and reduce the syns 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.
Also don't forget that Slimming World have recently made some changes to sweeteners and any time you use a tablespoon or more, you must syn it at 0.5 syns per tablespoon, this is to protect your weight loss.
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!!!.
This recipe yields 9 doughnuts
Extra Easy - 1 HEb and 3 syns for 3 doughnuts
Green - 1 HEb and 3 syns for 3 doughnuts
Original - 1 HEb and 3 syns for 3 doughnuts
WW Smart Points - 6 for 3 doughnuts
Gluten Free - use gluten-free oats
- 1 cup /105g of oats(3xHEb's)
- ¾ tsp of baking powder
- ¼ tsp of cinnamon
- ⅛ tsp of all spice
- ⅛ tsp of baking soda
- ⅛ ts of salt
- ¼ cup of cooked pureed pumpkin (canned or fresh)
- 6 tbs of fat free vanilla yogurt
- ¼ cup/50g of sukrin:1 (or other sweetener of choice) - 2 syns
- ½ tsp of vanilla extract
- 1 large egg
- 3 tbs of low fat cream cheese - 3 syns
- 3 tbs of fat free Greek vanilla yogurt
- sweetener to taste
- 4 tsps of orange and black mixed sprinkles - 4 syns
- Preheat oven to 180c/350f (gas mark 4)
- Place oats in a blender or food processor and pulse till fine.
- Add the cinnamon, all spice, baking powder, baking soda and salt and mix to combine.
- In a separate bowl add the pumpkin, egg, yogurt, sukrin:1 (or sweetener) and vanilla extract and whisk till combined.
- Fold this into the oat mixture.
- If your donut tray is not non stick you will need to grease.
- Add the batter to 9 holes of the doughnuts tray and lightly tap the tray on the counter to evenly distribute
- Place in the oven and bake for approx 20 mins (a tooth pick entered into the middle should come out clear).
- When you remove the doughnuts from the oven, allow them to cool slightly in the tray and then carefully remove using a silicone spatula by running it around the bottom.
- In a bowl mix together the low fat cream cheese and fat free Greek vanilla yogurt and a little sweetener to taste
- Spread it over the top of each donut using a spatula, and sprinkle with the sprinkles.
- Enjoy 3 of these as a HEb and 1.5 syns - they are yummy!!
The syns in the baking powder and soda is so negligible that I haven't synned it, as the syns rounded up for other ingredients will account for it.
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