Pumpkin Cake Donutted
Or Donutted Pumpkin Cake.
My little donut pans have proved to be a success!
I now make everything into a donut.
Today I took my favourite pumpkin loaf and donutted it. I just assumed an extra t should be added to invent my new verb. Maybe I should add my new word to Urban Dictionary? Now Alex, Ms smarty pants has just notified me that originally it was doughnut, but doughnutted just looks too long.
It’s my blog and this is my
Donutted Pumpkin Cake
1 1/2 cups pumpkin (canned or fresh)
1 1/2 cups pureed banana
1 1/2 cups pureed 1 % cottage cheese (I used the magic bullet)
4 egg whites
1/2 cup coconut oil (any oil)
1/2 cup brown sugar
1/4 cup honey (agave or maple syrup)
1/2 cup splenda (white sugar)
2 cups white flour
2 cups whole wheat flour
2 t baking soda
2 t baking powder
1 t salt
3 t cinnamon
1 t ginger
1/2 t nutmeg
1/4 t cloves
1/4 t allspice
blend pumpkin, bananas and cottage cheese until creamy smooth. Add eggs, oil and sugars and blend again until smooth.
Add the rest of the ingredients and stir just until combined. I added 1 cup of mini chocolate chips to half of the batter.
Pour into your favourite baking tins (donut, muffin, cake or bread) and bake at 350 F until cooked through the centre. Each tin will need different baking times.
Once cooked, remove from pan and let cool. For the donuts I made three different sugar coatings. One with cinnamon, one with cocoa powder and the last with just sugar alone.
Tell me these don’t look deep-fried?
What about when I do this?
What about this?
I used the left over batter to make little bundt cakes. When cooked into a loaf or cake, I call this High Protein Pumpkin cake. The cottage cheese and eggs bump up the protein in this dessert like no other. When’s the last time you had a high protein, non-fried/low-fat, whole grain donut?