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go agave: healthy recipes with agave

Agave Pumpkin Doughnuts

Sara Vance, http://www.rebalancelife.com/

yield: Makes 2 dozen mini doughnuts

This recipe is best with a mini doughnut pan, but you can make mini muffins with this recipe if you can’t find mini doughnut pans.  Double cooking time for mini muffins.

Ingredients:

1/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Pastry Flour
2 Scoops of chia seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 Cup lowfat buttermilk or milk (or non-dairy substitute)
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 Cup Nature’s Agave Amber nectar (or you can replace all the sugar and use 1/2 cup agave nectar)
1 egg
4 teaspoons unsalted butter (melt - then measure out teaspoons)
1 teaspoon vanilla extract

Method:

Pre-heat over to 350, prepare doughnut pan with nonstick cooking spray or oil.
In a large mixing bowl, whisk flour, baking soda, Mila, cinnamon, cloves and salt. Set aside.
In another bowl, whisk milk, sugar, agave, pumpkin, egg, butter, and vanilla.  Pour into flour mixture, stir until smooth.
Pour batter into a large resealable bag, but a small opening in the corner, pipe batter into doughnut pan, fill just 1/2 - 2/3 full.
Bake at 350 degrees for approx. 13 mins, until doughnuts spring back when touched.
Cool on wire rack 1-2 minutes, and then remove from pan.  Let cool a few minutes and then frost (recipe below). 

Frosting:
Cream Cheese (1/2 cup - a half package) You can use light if you prefer
1 1/2 Tablespoons butter, softened (not melted)
1 teaspoon vanilla extract
1/4 cup Nature’s Agave Clear agave nectar (taste - add a teaspoon or two more if you like sweeter)
Squeeze of fresh lemon juice
Optional: 1/8 teaspoon cinnamon
Directions: Beat until softened and ingredients are well-blended.  Refrigerate while doughnuts are cooking to thicken.

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