Pumpkin Gingerbread Donuts

Slightly sweet and spiced baked donuts perfect for Christmas morning!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Listen, I know some of you might be done with pumpkin, but I for sure didn’t get my fix in the fall!

Besides, adding pumpkin to baked goods is really just a great way to add moisture and fiber without adding sugar or fat, since there’s enough of that in here, already😅 This recipe is hands down one of my favorites from the year and after getting an A+ from 6 other people who tried it, I’m feeling confident enough to share it with you all!

It’s not “healthy” so if you’re looking for that you can feel free to click away, but it is made with some more wholesome ingredients than other donuts and can be customized to your preferences! Keep scrolling for the recipe – it would make such a great breakfast for Christmas morning!!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Pumpkin Gingerbread Donuts

1 1/2 cups whole wheat flour

1/2 tsp salt

1 tsp baking powder

2 tsp ground ginger

1/2 tsp pumpkin pie spice

1 cup pumpkin purée

1/3 cup melted Fourth & Heart Vanilla Bean Ghee (or regular ghee!)

scant 1/2 cup Swerve Sweetener (or brown sugar, coconut sugar, white sugar, etc.)

1 large egg, beaten

1/2 cup molasses

3 tbsp almond milk

coconut butter, for topping

1. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil spray (or whatever you prefer!).

2. In a large bowl, whisk together the dry ingredients including the flour, salt, baking powder and spices.

3. In a medium sized bowl, combine the wet ingredients including the pumpkin, ghee, sugar (whichever kind you’re using!), egg, molasses and almond milk.

4. Pour the wet ingredients into the dry and fold just until completely combined. Be sure not to overmix!

5. Spoon the dough into the donut pan, filling each mold almost to the top (these don’t rise too much). Bake for about 12-14 minutes or until firm, but still soft!

6. While the donuts are cooling, melt coconut butter in 15 second increments. Drizzle or coat the donuts, then dig in!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Hope you’re all having a great last week before holiday vacations!!!

xo Jordan

10 Recipes I Plan On Making This Autumn

Friends! Fall is…still not here in LA yet, sadly…but I will continue to light my scented candles and buy baby pumpkins until it is!

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

One of the things I do every fall in LA, when I get the most homesick for NY, is make all the autumn-y, cozy foods I can. I wanted to put together this list partly for myself, to keep track of all the things I want to make this season, but also for you in case you need a little comfort food, too!

2-Ingredient Pumpkin Donuts – First up is my pumpkin donuts (pictured above!). This one is at the top of this list for a reason, you guys. I’ve brought these to countless parties and friends, and they are a friggin’ HIT. Plus, they’re 2-ingredients. You really can’t beat that.

Butternut Squash Mac And Cheese

Butternut Squash Mac and Cheese – Like, can we just talk about the bacon on there fore a second?!?! Jeeeeez 😍😍😍

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

Slow-Cooker Maple Pumpkin Granola – This is one of my favorite things to make in the fall, it makes the house smell amazing!! And it’s seriously SO easy. I usually eat the whole mason jar with my bare hands before I can even sprinkle it on my yogurt…

Healthy Apple Muffins

Healthy Apple Muffins – You know me, I loooove pumpkin, but I think I love apples even more. I want to make these so badly!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

Pumpkin Pie Crescent Rolls – THESE. Listen, if there’s one thing you make for a holiday gathering this year, please make these because they’re freakin’ AWESOME. I made them last year for a campaign, and ended up making them three more times before the holidays were over. They’re a crowd-pleaser!

Creamy Pumpkin Spaghetti

Creamy Pumpkin Spaghetti with Garlic Kale – If this doesn’t look like the best dinner to pair with a glass of red and an episode of The Handmaid’s Tale, I’m not sure what is.

White Bean Pumpkin Hummus

White Bean Pumpkin Hummus – I’m obsessed with all the recipes on this blog, but this one is definitely one I must make asap. It’s so few ingredients, but looks like the perfect thing to pair with pita chips or veggies!!

Butternut Apple Chicken Salad

Fall Harvest Kale Salad – As you know, I’m trying to have one salad a day. It’s pretty hard unless you plan ahead or buy it out, but I’m thinking that if I made this, I’d want to eat it three times a day.

Dancing for Donuts | 5-Ingredient Slow-Cooker Chili.

5-Ingredient Slow Cooker Chili – Apologies for the awful photo, this is a super old recipe, but it’s one I make at least once a month each fall/winter!! It’s healthy, easy, and makes a ton, so it’s great for lunches at work or low-key dinners!

Fall Harvest Kale Salad

Butternut Apple Chicken Salad with Maple Dressing – Aaaand one last salad, since I literally was just talking about how tight my jeans were on Instagram, and think that maybe I should try to amp up the greens. Hence the salad-a-day goal mentioned earlier🤣

Well, that’s it for today friends! Let me know in the comments if you’re planning on making any of these! I’m pretty sure I’m going to make that pumpkin hummus like, tomorrow! Have a very Happy Halloween!!

xo Jordan

Pumpkin Spice Golden Milk Latte

I’m baaaaaack!!!

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

Apologies for the brief hiatus – Vegas really took it out of me (not shocking for this grandma-at-heart). It is not feeling anythingggggg like fall here in LA and if you know me at all, you know I get homesick without fail every year at this time. I’m a New Yorker at heart, so of course all I want to do is go apple picking and see the leaves change colors, although from the looks of it, it doesn’t seem as though it’s feeling like fall anywhere on the east coast these days. #globalwarming

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

But even though I can’t wear my cozy sweaters yet, I’m going to do everything in my power to make this season feel like the one I love so much, and that means starting with PUMPKIN. Please don’t hate me, I know I’m basic as anything sometimes, but there really is just something so comforting about fall spices like cinnamon, ginger, cardamom and nutmeg. I riffed off of these golden milk (aka turmeric) lattes everyone is raving about and added a little fall flare. The combination is UNREAL, if I do say so myself.

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

I absolutely love sipping on this before bed since it has no caffeine and feels a bit more decadent than tea. You could even add a tablespoon of coconut oil to make it more filling if it’s a morning or afternoon kind of drink, but I like to keep things light around here right before going to sleep! This recipe actually makes 2 servings too, so you can have one at night and then pop the rest in a mason jar for the next day. I actually had my second serving today at work and it made me SO damn happy. It just like, cozied things up a bit, you know?

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

Another thing to note – this recipe includes real pumpkin puree (not pumpkin pie filling!), which makes this drink super creamy and adds fiber, potassium and vitamin C. Not to mention it also has tryptophan (the stuff in turkey that makes you sleepy after Thanksgiving!), which makes it literally the BEST thing to drink before bed.

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy Free, Packed with Fiber & Vitamin C, and the perfect drink for autumn!

Pumpkin Spice Golden Milk Latte

(makes 2 servings)

2 cups unsweetened vanilla almond milk

2 tbsp canned pumpkin puree

1 tsp turmeric

1 tsp pumpkin spice

pinch black pepper (freshly cracked if you can swing it!)

1-2 tablespoons maple syrup or honey

1 tsp vanilla extract (optional)

1. Put almond milk in a saucepan and heat on the stove over low to medium heat. Add the remaining ingredients and cook for about 10 minutes, stirring about every 30 minute or so to make sure the flavors really combine and any clumps of pumpkin puree are broken up.

2. Carefully pour pumpkin spice golden milk into a mug and use a milk frother, if desired. *You can totally just drink this as is too, but if you like that part of lattes best and don’t have a frother, you can even put this in a blender (as long as it’s not too hot!) and blend it up for a sec. I also shook mine in a mason jar for couple of minutes with a strong arm and it had the same effect!

3. Store remaining mix in an airtight container in the fridge for up to 2 days. Shake before drinking.

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

Alright y’all, I hope you have a wonderful weekend that’s filled with seemingly fall-ish things, even if it’s 80 degrees where you are, too!!

xo Jordan

 

No-Bake Pumpkin Pie Cookie Dough Bites.

Because it’s not actually December yet, is it okay that I’m still doing the pumpkin thing?

‘Cause I’m for sure not over it yet…#sorrynotsorry. There’s just something about pumpkin pie spices – the cloves, nutmeg, cinnamon and ginger – that make me feel all cozy and ready for the holidays. Thanksgiving was such a wonderful start to the season, and now I’m ready to start counting down until Christmas! I’m not gonna lie to you, I listened to Christmas music during my commute this morning and alllllll day at work…and maybe during my workout, too. Swear, it makes working out SO much more fun.

Dancing for Donuts | No-Bake Pumpkin Pie Cookie Dough Bites.

In any case, these little bites are perfect for treating yourself after your Christmas-music-fueled workout because they’re made with whole wheat flour, pumpkin puree (whaddup fiber), only 1/3 cup of sugar for the whole recipe, and just a few mini chocolate chips to satisfy a sweet tooth. So, when all you want to do is shovel in some Christmas cookies, try reaching for these instead. I’d say about 4 is a good amount to have to without feeling an ounce of guiltiness. Besides, #treatyoself! Just do so in a way that won’t derail all your health goals before our next holiday feast, yeah? 😉

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No-Bake Pumpkin Pie Cookie Dough Bites

(adapted from this recipe)

1 cup whole wheat flour

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

1/8 tsp salt

1 tbsp butter or Earth Balance, melted

heaping 1/4 cup of pumpkin puree (not pumpkin pie filling!)

1/2 tsp vanilla

1/3 cup brown sugar

1/3 cup mini chocolate chips

1. In a large bowl, whisk together the flour, spices, and salt until well combined.

2. In a small bowl, stir together the melted butter, pumpkin, and vanilla. Add in the brown sugar and mix until the lumps are gone.

3. Pour the liquid mixture into the dry ingredients, stirring just until combined.

4. Form the dough into 1in cookie balls and refrigerate for at least one hour. Enjoy!

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Have a wonderful week!!!

xo Jordan

2-Ingredient Pumpkin Donuts.

Guysssssssssssssssssss hi!

Let me just tell you, starting a full-time job + traveling + moving + car issues is a loooooot for the mind. And it’s already halfway through October?! Like how.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

 Good thing I can look to my kitchen for a moment of calm. Nothing’s better than whipping up something delicious and sharing it with friends. And I don’t know about you,  but I feel like there are a ton of celebrations in the fall between birthdays and Halloween and even Thanksgiving. These donuts are going to be your go-to for all of them. I brought them to a party last night and all 15 were gone in about 30 minutes…so, yeah. This recipe is legit 2 ingredients (no oil or eggs!!) but admittedly I did add cinnamon because I’m obsessed and it makes everything taste even 10x more amazing. If you know what’s good for you, you’ll make these this weekend for breakfast or even just a weekday treat. Your taste buds will thank you.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

2-Ingredient Pumpkin Donuts

1 box yellow cake mix (I used Duncan Hines Moist Mix)

1 15 oz. can of pumpkin puree

2 tbsp. cinnamon (optional but recommended)

1. Preheat the oven to 375 degrees fahrenheit. Grease a muffin tin with vegetable oil or coconut oil spray.

2. In a mixing bowl, combine the box of yellow cake mix with the pumpkin puree (NOT pumpkin pie mix!). Stir with a spatula until completely mixed and little to no lumps remain (it may take some muscle power and a few minutes).

3. Using the spatula, drop the mixture into the muffin cups so they are about 1/2 to 3/4 of the way full.

4. Bake for ~15 minutes or until slightly firm to the touch. Let cool for 10 minutes, then remove from the pan. Sprinkle with powdered sugar when ready to serve, or store in an airtight container for up to 5 days. Promise they won’t last that long though 😉

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

I’m going to be making a conscious effort to block out blogging time now that my schedule is about to go back to normal. Hope you all have wonderful weeks!!!! Be back soon.

xo Jordan

 

Skinny Pumpkin Cream Stuffed French Toast (For One!)

Y’know how sometimes the best ideas come straight outta nowhere? Yeah. This was one of those ideas.

I was laying in bed last night, dead tired and trying so hard to fall asleep but for some reason I could not to turn my brain off (does this happen to you guys?!). While ordinarily I hate when that happens, this time when food popped into my head I didn’t mind so much because I thought of the things in my fridge (bread, an egg, pumpkin, my favorite Noosa pumpkin greek yogurt, etc.) and then this recipe.

Dancing for Donuts | Skinny Pumpkin Cream Stuffed French Toast (For One!)

I used sprouted Ezekiel bread for the base, which is basically a superfood, so that + the egg + yogurt + pumpkin = heaps of protein and fiber. I only used a single tablespoon of brown sugar and the tiniest drizzle of maple syrup, so this recipe is low in sugar too (no mid-morning crash!). The pumpkin cream, which is simply pumpkin greek yogurt and some spices, makes this french toast an over-the-top comfort food breakfast perfect for the holiday season without the guilt. Doesn’t get any better than that, folks!

Dancing for Donuts | Skinny Pumpkin Cream Stuffed French Toast (For One!)

Skinny Pumpkin Cream Stuffed French Toast (For One!)

2 pieces of Ezekiel sprouted bread (or your favorite whole grain kind)

1 egg

1/8 cup pumpkin puree

1/4 cup 1% or non-fat milk (could sub almond or coconut)

1/2 tbsp brown sugar

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground ginger

3 tbsp. pumpkin greek yogurt (store bought or mix plain w/ pumpkin)

  1. In a bowl with a wide, flat bottom (I used a small pyrex dish!), whisk together the egg, pumpkin, milk, brown sugar, vanilla, cinnamon and ginger.

2. Heat a skillet on low and spray with PAM or coat with melted butter.

3.While the pan is heating, drop one piece of bread into the batter. After coating both sides of the bread completely, which will take about a minute per side, drop it onto the pan.

4. Cook on medium-low until light brown, or about 2 minutes on each side. Prep the other slice of bread in the batter while the first is cooking.

5. When the first slice is done, place the second slice on the pan. Add 2 tbsp of the pumpkin greek yogurt to the top of the bread and spread a thin layer. Add the second piece of bread on top once it is done cooking.

6. Top the 2nd slice with the remaining pumpkin yogurt, sprinkle with cinnamon and drizzle with maple syrup. Dig in!

Dancing for Donuts | Skinny Pumpkin Cream Stuffed French Toast (For One!)

Have a good weeeeeeeeek!

xo Jordan

Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.

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Now okay, I know I’ve been a bit obsessed with the pumpkin these days, but can you blame me? I’ve said it before, but this stuff is too good to pass up when it’s in season – tons of fiber and flavor, and SO versatile. My last pumpkin recipe was a savory one, and the one I’m bringing you today is sweet enough for dessert, but makes the perfect healthy breakfast too. It also comes together in a pinch and basically makes itself..helloooo slow-cooker. My colder-weather best friend.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

I’ve paired this granola with my absolute favorite greek yogurt Noosa. The pumpkin flavor is actually out of control, if you haven’t tried it yet! Target for the win. The spices mixed with the crunch of the nuts and the chewiness of the oats make this recipe my go-to for a crowd-pleasing gift. Gluten-free, vegan and paleo, you can literally give it to anyone who needs a little homemade goodness if their life.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

Slow-Cooker Pumpkin Maple Granola

(adapted from this recipe)

2 cups old fashioned oats

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/3 cup pumpkin puree

2/3 cup maple syrup

2 tsp vanilla extract

1/2 cup chopped walnut halves

1/2 cup chopped pecans

1/2 cup seedless raisins

  1. In a large bowl, combine the oats, salt, and spices. Stir to combine.

2. In a small bowl, combine the pumpkin, maple syrup and vanilla and stir.

3. Add the pumpkin mixture to the oats, and mix until fully coated.

4. In a slow cooker set on high, pour the oats and spread in an even layer. Cook for 2 hours on high, stirring every 30 minutes. *Don’t forget this part!

5. After 2 hours, turn the slow-cooker off, add in the nuts and raisins, and mix. Store in an airtight container.

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Let me know if you guys try this! Hope you like it

🙂

xo Jordan

One-Pot Guiltless Creamy Pumpkin Pasta.

Oh come on, you knew I had more pumpkin recipes up my sleeve! And don’t worry, they’re far from over either (:

Dancing for Donuts | Guiltless One-Pot Creamy Pumpkin Pasta

I first made this dish when I had my best    
friend over the night before Halloween and have legitimately been hooked ever since. Not only is this pasta so unbelievably easy to make (one-pot = fewer dishes = YAY), but it also tastes like actual fall in a bowl. It’s comfort food at its best, but packed with protein and fiber. And trust me, coming from someone who rarely eats pasta and thinks of it as someone of a cheat food, I’ve let myself eat this almost every day.

Dancing for Donuts | Guiltless One-Pot Creamy Pumpkin Pasta

Feel free to add more protein like chicken apple sausage (wait, totally doing that next week…), pack in some wilted kale, add some shredded mozzarella, or sub the pasta for a gluten-free kind. Making a giant batch means having leftovers for the week that you can switch up without getting bored, so you really can’t go wrong…

One-Pot Guiltless Creamy Pumpkin Pasta

(inspired by this recipe)

1 14oz box of whole wheat pasta (or your favorite)

4 1/2 cups water

2 tbsp olive oil

2 tsp kosher salt

3-5 garlic cloves, minced

1 1/4 cup pumpkin puree

1 cup or 1 single-serving non-fat plain greek yogurt

1/2 cup shaved parmesan cheese + more for garnish

2+ tsp nutmeg and/or cinnamon to taste (based on your preferences!)

5-7 fresh sage leaves, finely chopped

sea salt + pepper to taste

  1. In a large pot, place the pasta, water, olive oil, garlic, salt and black pepper and bring to a full boil. Stir the pasta frequently to prevent it from sticking.

2. After about 10 minutes, the pasta should be al dente. Remove from heat and if there is still a lot of water, pour some out leaving just a thin layer of water remaining on the bottom of the pot.

3. Add the pumpkin puree, greek yogurt, parmesan, sage, spices and salt and stir until well-combined. Serve in bowls with more parmesan, spices and sage if desired. This dish stores well in an airtight container in the fridge, too!

Dancing for Donuts | Guiltless One-Pot Creamy Pumpkin Pasta

Enjoy, friends! See you soon.

xo Jordan

Pumpkin Pie Pancakes.

Well, it’s finally starting to feel like autumn around here. And thank goodness too, because I bought a pink glittery unicorn onesie that I really need to break in.

I’m taking it easy this morning after a few crazy days of school and work that had me waking up way too early to make anything fun for breakfast (which, let’s be honest, is really what weekends are all about). So today I made a batch of these pumpkin pancakes which I managed to inhale in all of 3 minutes. Oops…

Dancing For Donuts | Pumpkin Pie Pancakes.

While these take a few more minutes for prepping, they actually cook up pretty quickly and are honestly super healthy, so I don’t even have to worry about not fitting into my halloween costume! Hooray! They can also be easily adapted to be gluten free or even vegan since they don’t require any eggs. Hence why I picked this recipe over others, since I’m out of eggs right now… *GASP*

Dancing For Donuts | Pumpkin Pie Pancakes.

Pumpkin Pie Pancakes

(adapted from this recipe – makes ~10 small pancakes)

1/2 cup flour (i used all-purpose but gf works fine, too!)

1/8 tsp salt

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 packet of stevia

1/4 cup + 3 more tbsp pumpkin puree

1/2 tsp apple cider vinegar

1/2 cup milk (i used 1% but almond works, too!)

1 tsp honey

2 tsp coconut oil

1 tsp vanilla extract

brown sugar + extra cinnamon for dusting (optional)

  1. In a small bowl, combine the dry ingredients and stir well to combine. In a separate bowl, combine wet ingredients and stir well to combine.

2. Pour the dry ingredients into the wet ingredients and mix until just combined (don’t over-mix). Add more milk tbsp by tbsp if the batter is too thick for your preference (mine were super thick).

3. Spray a skillet with coconut oil or pam, and heat over a medium flame. Once the pan is hot (test with drops of water), drop spoonfuls of the batter onto the pan in small circles. Be sure to spread the batter with a spoon/spatula/finger so that it’s not all sitting in the middle! Flip once it starts to become golden.

4. Repeat until all the batter is gone and stack pancakes so that they stay warm. I sprinkled brown sugar in between each, which carmelized while the rest of the pancakes were cooking! Sprinkle with more cinnamon or maple syrup. Enjoy! 🙂

Dancing For Donuts | Pumpkin Pie Pancakes.

xo Jordan

Cinnamon Pumpkin Banana Bread.

Guys, I gave in…

I broke out the pumpkin. This might be my first autumn on the blog, but to say that I’ve been obsessed with fall baking for years is an understatement. I know it’s still hot as anything in LA, but I waited until September was half over, okay? I still haven’t gotten any pumpkin spice coffee so there (:

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Today I’m bringing you a health-ified version of pumpkin bread. It’s not too sweet, tastes exactly like everything you want in the fall, and is crazy moist. There’s also a bit of protein in here from the eggs and greek yogurt, so this totally justifies as a pre or post workout snack!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Cinnamon Pumpkin Banana Bread

(inspired by this recipe)

1 1/2 cups flour (all-purpose or whole wheat will do)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon + more for sprinkling on top

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp sea salt

2 eggs

1 large, ripe banana

1/2 cup pumpkin puree

1/4 cup honey

1/4 cup brown sugar

  1. Preheat the oven to 350 degrees fahrenheit and spray a loaf pan with PAM or coconut oil.

2. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.

3. In a small bowl, mash the banana with a fork. Add the 2 eggs and beat. Add in the pumpkin, honey and sugar and mix well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

5. Pour the batter into the loaf pan and use a knife or spatula to even out the top. Sprinkle with cinnamon.

6. Bake for 45-60 minutes, or until a toothpick comes out clean from the middle of the loaf. Let cool for 10 minutes, then remove from the pan. Dig in!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Let the fall baking frenzy commence!

xo Jordan