I know it really isn’t for some folks, but I truly am all in with pumpkin when autumn rolls around. I don’t even think that it’s the pumpkin itself as much as the warm, spicy flavours that it pairs beautifully with. That’s why I love that this recipe is loaded up with pumpkin pie spice as well as my all time favourite spice – cardamom! It’s not so much that would really call this a cardamom flavoured snack but the addition of it helps keep things spicy, aromatic and a little unexpected. I have wondered if I should remove the cardamom from this recipe as I tend to favour dishes where cardamom is the star of the show, and it’s definitely not here. The pumpkin shines the brightest. But without the cardamom these little guys are just so very ordinary! Most pumpkin baked goods have pumpkin pie spice but none of such a healthy dose of cardamom and it really does set the flavour profile apart. So if you don’t have it, or don’t like it, it’s not required but I strongly recommend it.
I think that I also have a special place in my heart for this recipe becomes come the fall I always want two things: steeped tea and Timbits. It reminds me of back to school, studying at the library. Steeped tea isn’t off limits, just swap out that sugar for splenda and you’re golden. But the Timbits are an important part of the vibe. So this recipe fills that little Timbit shaped void in my heart. The texture is not the same, it’s softer and a little less cakey. But the idea is there, and to me they are a really good substitute. Now I’m reading and writing for pleasure instead of studying, so I think by dropping sugar and picking up some leisurely reading and writing habits I’ve actually improved upon the original tradition in a lot of ways!
This is one of those super cool recipes where you just blend everything together and there you have it. It’s super easy. They come out very moist, a little cakey, and full of spicy pumpkin flavour. I used a medium cookie scoop to portion these out onto my baking sheet then I rolled them with my hands to get perfectly round shape. The dough will be very wet but they should hold together if you handle them gingerly. You can tell they are done baking when you tip one over and it’s just starting to brown on the bottom. If you’re worried about eating them all (not an unfounded worry) go ahead and bring them to the office to share, they’re very good and most people will enjoy them despite being gluten-free, sugar-free, etc. Throw down some suggestions below of your favourite way to use pumpkin the autumn so I can check them out!
Pumpkin Doughnut Holes
- 1/2 cup pumpkin puree
- 1/2 cup full fat ricotta cheese
- 2 large eggs
- 1/4 cup butter melted
- 1/8 tsp liquid stevia
- 1/2 cup coconut flour
- 1/4 cup sugar free sweetner I used Surkin gold
- 2 tsp psyllium husk powder
- 1 tsp cardamom
- 1/4 tsp pumpkin pie spice
- Preheat the oven to 325 degrees and line a cookie sheet with a silpat or parchment paper
- Combine all the wet ingredients, I used an immersion blender for this
- In a separate bowl, combine the dry ingredients
- Add dry to wet and combine using a spoon or a spatula until smooth
- Use a medium cookie scoop or a rounded table spoon to portion out the doughnut holes and roll into balls on the prepared cookie sheet
- Bake for 20-25 minutes and allow to cool completely as they will fall apart if handled while too hot! Enjoy with coffee or tea