Healthy Pumpkin Donut Holes with Pumpkin Cream Cheese Filling/Dip

Donut take my donut obsession lightly.  Because I like me some donuts 🍩

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

When I was in middle school and high school, I took bass guitar lessons every Monday after school.

True Story:  I remember someone asked me what my favorite day of the week was.  Please donut hate me, but I actually said MONDAY 😳

And for the sole reason that, between the break between school and the bass lesson, my mother drove me to Dunkin’ Donuts to get a donut (always a strawberry frosted donut with sprinkles) and an orange soda.

Yep.

Thanks mom! 😑 *sarcasm*

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

But these donuts here?  These ain’t your typical donuts  😀

First, they’re donut holes — probably the most forgotten, unloved and unappreciated portion of the famous donut anatomy.  And for no reason whatsoever, because they’re just as delicious and in a cuter package.

Second, they’re pumpkin-y!  Toss all those boring vanilla and chocolate donut holes to the side and grab some PUMPKIN donut holes 🎃

Third, they’re stuffed with a smooth, rich and sweet Pumpkin Cream Cheese Frosting 😍 …  and there’s some leftover, so frosting-addicts (like me) can dip dip dip away in heaven.

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

And fourth (and most importantly), THEY. ARE. HEALTHY!

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

BOOM.

Yes, I said it.

I speak the truth people.

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

I think I ate about 10 donut holes during the food photoshoot alone…

Tee-hee 😏

34 donuts

Healthy Pumpkin Donut Holes with Pumpkin Cream Cheese Filling/Dip

Ingredients:

For the Donut Holes:

For the Pumpkin Filling/Dip:

Directions:

For the Donut Holes:

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the soy flour, coconut flour, erythritol, psyllium, baking powder, cinnamon, nutmeg and salt.
  3. In an electric stand mixer bowl fitted with a beater attachment, add the almond milk, pumpkin, eggs, vanilla extract, butter flavor and stevia extract.  Mix on low speed until incorporated.
  4. Add the yeast and mix until just combined.  Turn the mixer off and let sit for ~5 minutes.
  5. Dump the dry ingredients into the stand mixer and mix on low speed until the ingredients are fully incorporated.  Scrape down the sides of the bowl if necessary.  Mixture should be firm and thick, yet fluffy, not like typical bread dough.
  6. Use a cookie scoop to scoop level portions of the dough out into the prepared baking sheets.  Roll the dough into balls, cover with plastic wrap, and place in a warm area for ~30 minutes.
  7. Bake for ~19 minutes, or until firm when tapped.  Slide the parchment paper and donuts onto your counter and let cool completely.

For the Pumpkin Filling/Dip:

  1. In a large bowl, whisk together the cream cheese and pumpkin.
  2. Whisk in the cinnamon and butter flavor.
  3. Whisk in the powdered erythritol.
  4. Use a straw to punch holes into the donuts.  Don't let the straw exit on the other side, otherwise all the filling will come out.
  5. Scoop the filling mixture into a piping bag with small round tip, then pipe the filling into the donut holes.
  6. Add the remaining filling mixture to a bowl for donut dipping, then serve alongside the donut holes!

Notes:

*I used organic pumpkin puree, which is considerably thicker than conventional pumpkin.

Healthy Pumpkin Donut Holes (refined sugar free, low carb, high protein, gluten free) - Healthy Dessert Recipes at Desserts with Benefits


I’m sure you’ve heard of Meatless Mondays right?
But what about Meatless Mondays during FOOTBALL SEASON?!?

Dun dun dunnnnn…

I scoffed at this too, but then I thought, “Hey, it could actually work!”  I mean, nachos + guacamole are basically a sit-on-the-couch-and-scream-at-the-TV football favorite — and that’s meat- and dairy-free.  Why not take it a little further?

.

Have you taken the #MeatlessMondayNight challenge?

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Since most people like/love/will-adore-for-the-rest-of-their-lives donuts, donut holes are basically a “home run” (wrong sport pun, but whatever) for tailgating or football parties.  These Healthy Pumpkin Donut Holes are way better though, since they’re good for ya and your guests.  They’re portable, bite-sized and delicious.  It’s filled with frosting and you get to dip it in MORE frosting.  So frosting addicts, have a party!! 🙌

.

This conversation is sponsored by Silk. All opinions and text are my own!

13 comments on “Healthy Pumpkin Donut Holes with Pumpkin Cream Cheese Filling/Dip

  1. these are pure bliss! I love pumpkin donuts! I need to make these:)

  2. What can I substitute for soy flour? And, if using conventional pumpkin purée, does the measured amount change due to consistency differences???

    • Amanda-
      I don’t think there’s a very good sub for the soy flour… it absorbs quite a bit of liquid and acts as a binder. If you’re up for some recipe-testing (and possibly some trial and error) you can try using oat flour instead.
      If you use conventional pumpkin, reduce the milk in the dough recipe to ~3/4 cup. I’m afraid conventional pumpkin might make your filling/dip really thin and goopy though. It might not even stay in the donut holes :/
      -Jess

  3. Oh, they’re so cute! And festive. You know, Wade only likes donut holes, not donuts. I know, he’s strange. And we HAVE to go try Round Rock donuts where they have the donuts as large as a steering wheel. Look it up, it will make your head spin. 🙂 

  4. Can we sub soy flour for whole wheat pastry flour? And are these freeze-able? I love this idea 🙂

    • Katie-
      I’m not sure if the soy flour can be replaced, but if you’re up for some recipe-testing (and maybe some trial and error) you can try using whole wheat pastry flour instead. You will probably need to reduce the milk to 1/4-1/2 cup. I would start out with 1/4 cup and add more if you need it.
      I haven’t tried freezing these, but in my experience, basically everything freezes well as long as you store it in a tightly sealed container and thaw it completely in the fridge 😀
      -Jess

  5. I just bought a can of pumpkin puree, and was wondering what to do with it. I think this will be on the menu soon!!

  6. HEY!  JUST BY CHANCE DO YOU KNOW THE CARB COUNT PER DONUT?  OR PER SERVING?  THANKS! GREAT RECIPE!

  7. OH WOW THESE ARE MY SAVIOUR 😀

  8. muriah rocha

    I licked my bowl clean until my tongue hurt! Now i taste pumpkin everytime i burp. It reminds me of the pilgrimsvwho fought for our country amen

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