Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze
Unveiling the Nutritional Marvel of Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze
In the realm of delectable treats that grace our taste buds, Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze stand out as an enticing and delightful choice. While indulging in these mouthwatering doughnuts, you may wonder about their nutritional aspects and how they fit into a healthy lifestyle. In this article, we delve into the health benefits of these gluten-free and healthy doughnuts based on the Whole Health Flexi-plan diet. Let's uncover the goodness they bring to your table.
Nutritional Breakdown
A Pumpkin-Packed Powerhouse
Pumpkin puree is the star ingredient in these doughnuts, and it's a nutritional powerhouse. It's rich in vitamin A, which supports healthy vision, immune function, and skin health. Additionally, pumpkin provides fiber, aiding in digestion and promoting a feeling of fullness.
Gluten-Free Flour Blend
The use of a gluten-free flour blend makes these doughnuts suitable for those with gluten sensitivities. Gluten-free diets can help individuals with conditions like celiac disease or gluten intolerance lead healthier lives by avoiding adverse reactions.
Reduced Sugar with Coconut Sugar
Coconut sugar serves as a healthier alternative to refined sugars. It has a lower glycemic index, preventing rapid blood sugar spikes and crashes. This can help regulate energy levels and reduce the risk of diabetes. [1]
Antioxidant-Rich Cocoa Glaze
The cocoa glaze adds more than just flavor. Cocoa is a rich source of antioxidants called flavonoids, which have been linked to various health benefits, including heart health and improved mood. [2]
Health Benefits
Weight Management
These doughnuts, with their balanced ingredients, can be a satisfying and portion-controlled treat. The fiber from pumpkin and the balanced sugar content can help curb cravings and assist with weight management.
Nutrient-Rich Indulgence
Indulging in these doughnuts means you're getting a dose of essential nutrients. The vitamin A in pumpkin and antioxidants in cocoa contribute to overall health.
Blood Sugar Control
The use of coconut sugar and cocoa with a lower glycemic index helps maintain stable blood sugar levels, making these doughnuts suitable for those mindful of their sugar intake.
Which Diet Plan Can Incorporate These Doughnuts?
The versatility of Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze allows them to fit into various diet plans. They can be enjoyed on the Whole Health Flexi-plan diet due to their balanced and nutrient-dense nature. Additionally, they can complement a gluten-free diet, a low-sugar diet, or a balanced eating plan.
Conclusion
Incorporating Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze into your diet can be a delightful and nutritious choice. These gluten-free and healthy treats offer a range of health benefits, making them a versatile addition to various diet plans. So, indulge in these guilt-free delights and savor the goodness they bring to your table.
These Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze are a healthier twist on a classic treat. Made gluten-free and with coconut sugar as a sweetener, they are perfect for those looking for a nutritious indulgence. The moist, pumpkin-infused doughnuts are paired with a rich cocoa glaze that's not only delicious but also guilt-free.
- 2 cup gluten-free flour blend
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 1/2 cup coconut sugar (a healthier alternative to brown sugar)
- 1/4 cup coconut oil
- 3/4 cup pumpkin puree
- 1/2 cup almond buttermilk
- 2 tsp pure vanilla extract
- Chopped dark chocolate for topping (optional)
- Chopped roasted pecans for topping (optional)
- 1/3 cup unsweetened almond milk
- 1 tsp instant coffee granules (optional)
- 1 1/4 cup powdered erythritol (a sugar substitute)
- 1/3 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- Pinch of sea salt
Preheat the oven to 350°F (175°C). Grease a 6-cup doughnut pan with coconut oil.
In a large mixing bowl, combine gluten-free flour, baking powder, salt, and ground cinnamon.
In another bowl, whisk together eggs, coconut sugar, melted coconut oil, pumpkin puree, almond buttermilk, and pure vanilla extract until smooth.
Pour the wet ingredients into the dry and mix until you have a smooth batter.
Spoon the batter into the doughnut molds, filling each about 2/3 full.
Bake for 18-22 minutes until lightly golden brown around the edges. The doughnuts should be moist but not gooey.
Let the doughnuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool for an additional 10 minutes.
While the doughnuts are cooling, make the cocoa glaze. Heat almond milk until it steams, then stir in instant coffee (if using). Whisk in powdered erythritol, unsweetened cocoa powder, pure vanilla extract, and a pinch of sea salt until smooth. Adjust the thickness with more powdered erythritol or almond milk as needed.
Once the doughnuts are cool, dip them into the cocoa glaze, allowing any excess to drip off.
If desired, sprinkle chopped dark chocolate and roasted pecans on top.
Store the doughnuts in an airtight container for up to 3 days.
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 33mg11%
- Sodium 226mg10%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 14g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Enjoy these guilt-free delights as a delightful addition to your Whole Health Flexi-Plan diet or any time you want to satisfy your sweet cravings with a touch of nutrition!