It’s pumpkin season and this brings with it lots of yummy soups, sauces and sweets involving pumpkin. Halloween is over and I hope you find this recipe a good use for your carved pumpkin leftovers.
I started this recipe by making pumpkin puree, which can be used in lattes, smoothies, soups and pasta sauces. Feel free to use this pumpkin puree as an alternative to canned pumpkin puree in any recipe. This pumpkin puree is so easy to make and so convenient, so keep any extra puree stored in airtight container in the refrigerator for later use. This is the healthiest pumpkin puree you can get with no added salts, preservatives and artificial ingredients.
You need donut molds to be able to make these donuts. I used mini donut silicon molds however you can use muffin molds if you do not have any.
Be creative with the toppings, you can used melted dark chocolate, peanut butter, chopped almonds or coconut sugar.
Below is a picture of the carved pumpkin my friends made this Halloween. They decided to take it underwater for their scuba dive in Dwejra, and they really deserve a job well done!
- Desiccated coconut
- Preheat oven at 150 degrees Celsius.
- Start by processing the dates in food processor until they are finely chopped.
- Add in the dry ingredients and mix with food processor at high speed.
- When combined add in the wet ingredients and blend at medium speed to incorporate well.
- Divide mixture in donut molds. I had 12 mini donuts.
- Bake in the oven for 15-20 minutes. Please note that if you use larger molds or muffin molds, it might take a little bit longer. Run toothpick stick in the middle and if it comes out clean it means donuts are ready.
- When cooled drizzle some honey over the top and add desiccated coconut.
- Store in refrigerator until ready to serve.