Maple Glazed Pumpkin Spice Glonuts: Take 1

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fitness thumb20   Maple Glazed Pumpkin Spice Glonuts: Take 1

I was putting off my workout all day yesterday because it was cloudy. As you may know, I am a Sun Snob Runner (SSR). I only like to run outside when it is sunny! lol. With that being said, I am a huge sunscreen fanatic and usually spray on Neutrogena 60 SPF before heading out! :) I waited and waited and finally around 3 the sun broke. I left the house to find a glorious sun, warm temperatures, and a great day to run!

My runs have been feeling stronger lately (knocks on wood) and I really like that feeling. I started off my run at a fast pace (9 min/mile). Typically my runs have been around a 10-10:30 min/mile pace while I have been easing back into it. Yesterday I just wanted to run a bit faster though and it felt good.

Although, I think I burned myself out a bit by running faster early on because by mile two I was dragging a bit and thinking about stopping. I just slowed my pace and thought about our discussion about powering through workouts from the other day. I said to myself “I am strong, my heart is strong, my legs are strong” and this got me through the draggy feeling!

The cardio workout:

  • Out door run
  • Duration: 35 mins
  • Distance: 3.75 miles
  • Max heart rate: 169 bpm
  • Avg heart rate: 157 bpm
  • Avg Pace: 9:26 min/mile

I came home and did Circuits 2 and 3 (Level 3) of the 30-Day Shred!

The strength workout:

  • Duration: 14 mins.
  • Max heart rate: 159 bpm
  • Avg heart rate: 137 bpm

Man, I am loving Level 3 of the Shred!!! It is so challenging! I really do feel like my body is getting ripped when I do it. I also like that I am splitting up the strength circuits and doing them as I please. I find I am much more likely to do strength training when I know I don’t have to ‘do a full 30 minutes’. Last night before bed, I also did some more core work when we were watching TV.

food thumb30   Maple Glazed Pumpkin Spice Glonuts: Take 1

Yesterday morning, I set out to make my own doughnut recipe from scratch!! Some of the ingredients I used were (cake flour- would it make the doughnut more fluffy?), coconut oil, applesauce, agave, and lemon zest.

The doughnuts turned out, but they were too chewy. I find that sometimes when I add applesauce to baked goods they come out with that chewy and rubbery texture. This batch sure had it:

 img 1896 thumb   Maple Glazed Pumpkin Spice Glonuts: Take 1

They were decent healthy doughnuts, but not Glo Bakery worthy! What I liked about them is that they were smooth. I didn’t notice a big difference using cake flour, but then again, I used so many new ingredients, it would have been hard to tell what was causing what!

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Later on, I decided to roll up my sleeves and work out a new recipe for doughnuts, learning from my previous failure. This time I was feeling a bit more ambitious. I wanted to make healthy pumpkin spice doughnuts!

I was quite pleased with my first attempt. I will share my recipe with you all and then note what I would change the next time I bake them.

Maple Glazed Pumpkin Spice Glonuts

 

img 1907 thumb   Maple Glazed Pumpkin Spice Glonuts: Take 1

Ingredients:

  • 1/2 T ground flax
  • 1 T water
  • 1/4 t apple cider vinegar
  • 1/4 cup soy milk
  • 1/2 t egg replacer (optional)
  • 3/4 cup + 1/8 cup all purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 1/2 t blackstrap molasses
  • 1/4 cup + 2 T raw cane sugar
  • 1 T EVOO
  • 1/2 t vanilla extract
  • 1/4 cup pumpkin
  • 1 T Soy yogurt

Maple Glaze:

  • 1/2 cup powdered sugar
  • 1 T pure maple syrup
  • 1/2 t- 1 t of soymilk to thin out if needed

Directions: Preheat oven to 350F. Mix the egg replacer with the tablespoon of water and whisk together in a bowl. Next add the ground flax and whisk. In a separate small bowl mix together the vinegar and the soy milk and set aside. In a saucepan over low heat, add the pumpkin, vanilla, sugar, EVOO, soy yogurt, and molasses. Stir well several times until sugar dissolves. Now add the flax mixture and stir well. Finally add the soymilk mixture and stir well. Make sure you keep the saucepan on the lowest heat setting as you only want it to get warm. In a large bowl, mix the rest of the dry ingredients (flour, baking powder, salt, cinnamon, ginger, nutmeg). Now take the wet mixture and pour over the dry. Stir just until combined but no longer. Now spoon the dough into ungreased doughnut pans or shape the doughnuts or doughnut holes by hand. Bake for 12 mins. While baking, make the maple glaze.

Maple Glaze: Stir the powdered sugar and the maple syrup very well. You might want to sift your icing sugar beforehand to get the clumps out. If your mixture is too thick, add soymilk gradually to thin out.

After removing the doughnuts from the oven, let cool for a couple minutes before transferring to a cooling rack.

Once they are cool, dip them in the maple glaze and let sit to dry.

 img 1904 thumb   Maple Glazed Pumpkin Spice Glonuts: Take 1 img 1905 thumb   Maple Glazed Pumpkin Spice Glonuts: Take 1 img 1906 thumb   Maple Glazed Pumpkin Spice Glonuts: Take 1

The taste?

I was impressed with these pumpkin glonuts for a first attempt! The dough was a bit thicker than I wanted, but they were still yummy. Because the dough was thicker, the doughnuts had more of a rough appearance and weren’t as smooth looking as my last batch. The glaze on top really made the doughnut, so I would not suggest making them without it unless you are looking for more of a breakfast doughnut!

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Here is what I will change next time I bake them (today perhaps?):

  • Increase soymilk to 1/3 cup (The batter was a bit thick)
  • Increase sugar to 1/2 cup (they were sweet enough with the glaze, so I’m not sure this is necessary. I just know that the dough from my first batch was much sweeter than this one)
  • Increase spices (you couldn’t really taste them much)
  • Remove the soy yogurt (not sure it added much)

img 1909 thumb   Maple Glazed Pumpkin Spice Glonuts: Take 1

YUM!!!

My goal is to create really light and airy healthy doughnuts. Eric said the one thing he wished about the first batch I made is that they were lighter. I admit, the first batch were pretty dense and cake like. I would like to achieve a lighter doughnut that is closer in similarity to the doughnuts in stores. I am guessing a large reason why those ones are so light is because they are fried??

I was also thinking about whipping the wet mixture with my beater to make it really fluffy. I might beat it for a good 5 minutes next time before folding it into the dry ingredients.

All and all these were quite delicious! I am excited to make a few adjustments. :)

On today’s agenda:

  • Cleaning
  • Run in the SUN! + shred
  • Finish laundry
  • Renos (Stain trim + paint)
  • Grocery shop for Sunday’s dinner
  • Baking (Vegan doughnuts for Sunday?), Attempt #2 for glonuts?
  • Buy Moleskin
  • Glo Bakery e-work

Have a lovely Saturday! :) Have a WONDERFUL LONG WEEKEND to all of my US readers!! :)

Don’t forget to enter my Align GI giveaway!

Today’s question: Any ideas for a vegetarian dinner (appetizer + main+ dessert) I can make for company on Sunday? It should be kid friendly! Ideas???

angela signature thumb59   Maple Glazed Pumpkin Spice Glonuts: Take 1

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{ 20 comments… read them below or add one }

Katrina (gluten free gidget) May 23, 2009

YUM!!!!! Pumpkin makes everything better! I need a doughnut pan now. Sorry I’ve been so absent lately. Moving can do that to a person! :-)

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Jenny May 23, 2009

Glad you are feeling more strong and confident in your running, and I’m a totally sun snob too about outdoor runs! I want it to be pretty!

And wow, those donuts are looking delish, good luck perfecting the recipe :)

And kid friendly vegetarian? Maybe a cheese-vegetable pizza, or an enchilada casserole?? haha I dunno, I’m horrible with ideas!

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Moran (The Running Addict) May 23, 2009

I am glad to hear you had such a great run! When I feel like it’s so hard to run those last few laps, I keep telling myself that I AM strong and I CAN do this and from there it all goes well!
Happy Saturday to you!

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Jennifer @ His N' Her Health May 23, 2009

Maybe you could make your vegan Mac and cheese for the kids? definitely kid friendly! Those donuts look yummy!

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Mara @ What's For Dinner? May 23, 2009

AMAZING donuts!!!
Kid-friendly food… hmm.. I think Jennifer is right about the mac and cheese, maybe do some guacamole and chips, and something chocolate for dessert!

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Shelby May 23, 2009

Those donuts are amazing!!!

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Help Meghan Run May 23, 2009

Those look great! And good veggie meals are homemade veggie pizza and pasta with a hearty tomato/vegetable sauce. I also really like making WW couscous and mixing it with fresh berries. Good as a side dish and kids usually like it since it’s relatively plain. Good luck!

www. HelpMeghanRun .com

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Jenny May 23, 2009

wow those donuts look perfect, girl! Thanks for the recipe – i am really considering buying a donut pan after seeing all your amazing creatoins

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Krista May 23, 2009

Those donuts look great, Angela! You are so creative with your experimental recipes! I love it!

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Meredith (Pursuing Balance) May 23, 2009

Glonuts — I love it!

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Hannah May 23, 2009

Hey Angela-another popular bakery item you could make is a white chocolate macadamia nut glo bar. I’ve seen the Clif bar version all over blogs but I’m sure you could make an even better one that has less sugar! I’ve been wanting to try the WCMN bars but they are really high in sugar.

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Trish (girlatgym) May 23, 2009

The rain always makes me want to skip or postpone my workout. I don’t usually let it get in the way – but I hate going out and getting wet. :-(

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Joanna May 23, 2009

My favourite veggie dinner is halloumi cheese and vegetable kebabs. You slide bits of red/green/yellow pepper, cherry tomato, chunks of halloumi cheese, mushrooms onto wooden kebab sticks and then put on a BBQ or under the grill. Can sprinkle with herbs first or marinate with various flavours, depending on what the kids would like. Trick is to soak the sticks in water for a while first so they don’t burn. I usually serve them with couscous and roast eggplants. You cut the eggplant into 1-inch chunks, roast with ground cardomom, and then mix in 1 T tahini, 2 T yoghurt, some lemon juice and fresh thyme, and toasted pine nuts. Yum! Am guessing the kids might not be so into that one, though.

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Brandi C. May 23, 2009

Salad, Spaghetti, Galato or Chips & Salsa, Bean & Rice Burritos, and Churros
I think Corn on the cob also works well with both of, these just use mexi corn for 2nd choice

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AGS May 23, 2009

Hmmm. As a kid, my brother and I were huge fan of zucchini boats. My mom would cut a small zucchini in half (1/person — or half’s/person), and then scoop the seeds/some pulp out into a bowl. She’d mix that up with a zesty tomato sauce and a little crumbled firm tofu (sometimes, as a treat, we got turkey sausage). After sprinking each boat with a little cheese and some bread crumbs, she would bake until bubbly. I think it was the whole concept of it being *in* the zucchini that gave us such a kick.

The other favorite was breakfast for dinner — which makes vegetarian options a snap.

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Sarah (lovINmytummy) May 23, 2009

Build your own burritos, fajitas, pizzas, stuffed potatoes? My kids will eat anything that they get to help make. Adults like it too…at least I do, but then I’m a control freak ;)

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Georgia May 23, 2009

That’s funny.. I HATE running in the sun (and I live in Texas!), I pray for rain and cold weather.. I’m currently hoping the sun will hide behind the clouds so I can go run!

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Heather May 23, 2009

I couldn’t agree with you more… running is SO much fun when the weather is sunny and warm, without the scorching heat. Glad to hear you were able to enjoy it!

Great first attempt at the donuts! They sure look amazing! Can’t wait to hear how they turn out on your next batch.

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e. May 23, 2009

ANG YOU ARE KILLING MEEEEEEE

I don’t really eat donuts (I used to eat a lot of those cream filled chocolate glazed ones as a kid) but I LOVE all things pumpkin. Pumpkin ice cream, pumpkin cake, pumpkin lattes, pumpkin kashi bars, pumpkin soup…

I am sure that I would adore pumpkin donuts. How long does it take to drive to Toronto from New England? I am on my way.

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Bec May 23, 2009

I made pumpkin donuts this morning too and used a maple pumpkin butter for the icing! So good :) what a crazy coincidence that we both did that. I did a mini post on mine, I don’t have pans so they dont look as pretty but they were uber tasty!

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