Cinnamon Donuts with Pumpkin Mash

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, Snack, Treat
Servings 6
Calories 632.5 kcal

Ingredients
  

  • 1/3 cup thawed Birds Eye Pumpkin & Cauli Mash
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened almond milk
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract
  • 1 cup wholemeal self-raising flour or gluten free
  • 1 teaspoon ground cinnamon

Ingredients for Coating

  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon coconut sugar

Instructions
 

  • Preheat the oven to 180°C on a fan forced setting and lightly grease a donut tray.
  • Add the pumpkin mash, maple syrup, almond milk, butter and vanilla to a blender or food processor and blitz until smooth.
  • Transfer into a large bowl and sift in the flour and cinnamon. Mix ingredients together until it resembles a thick cake batter.
  • Pour mixture into the donut tin, filling them ¾ of the way.
  • Place the tray in the oven and bake for 10-12 minutes, until a skewer comes out clean.
  • Mix the cinnamon and coconut sugar together on a plate.
  • Once the donuts are cooked, allow them to cool slightly. Then, toss in the cinnamon coating and serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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