Monday, October 6, 2014

Autumn In The Air

Every year when the leaves start changing and days get colder some specific flavors tend to come to mind. Such as pumpkin pie, and it seems that pumpkin is making its way into everything these days which isn't a bad thing. Pumpkin is actually good for you, they are rich in vitamin A, so if you ate a cup of cooked pumpkin you would get 200% of recommended daily intake, pretty sweet deal if you ask me. They are also rich in carotenoids, the compound that our bodies use to convert into a form of vitamin A.
For those trying to watch their figure this year pumpkins can aid your goals, they are an over looked source of fiber, in a single cooked cup of pumpkin you get 3 grams, and only 49 calories. A fiber rich diet seems to help people eat less, and thus shred those unwanted pounds. Having a cup of cooked pumpkin after an intense work out can do a world of good, turns out pumpkin (564 milligrams) has more potassium than a banana (422 milligrams). A little extra potassium can help restore the body's balance of electrolytes. 

Every part of the pumpkin helps us, even its seeds. Pumpkin seeds can help your heart, they are rich in phytosterolds that have been shown in studies to reduce LDL or bad cholesterol. The seeds can also help give your mood a boost, they also have a ton of amino acid tryptophan, which is important in the production of serotonin, one of the major players when it comes to our mood. So feeling down? Grab a handful of roasted pumpkin seeds and brighten your day!

So our way of celebrating this season of pumpkin is through delicious pumpkin doughnut with our dried blueberries mixed in. Because who doesn't love doughnuts?


  • 3 cups cake/soft-wheat flour (plus extra for rolling/cutting)
  • 2 tsp. Baking Powder
  • 1 tsp. Iodized Salt
  • ¾ tsp ground nutmeg
  • 2 tsp. pumpkin pie spice
  • ½ cup sugar
  • 2 tbsp. shortening/vegetable lard (trans fat-free preferred) 
  • 2 large egg yolks
  • 2/3 cup sour cream
  • ½ cup canned pumpkin
  • 1 cup S.V.O. Dried Blueberries
  • Canola oil (for frying)

  • 4 ½ cups powdered sugar (sifted)
  • 2 tsp. light corn/golden syrup
  • ½ tsp. iodized salt
  • 1 tsp. pumpkin pie spice
  • ¼ cup canned pumpkin
  • ½ tsp. Vanilla extract
  • ¼ cup hot water

  1. Sift the flour, baking powder, salt, nutmeg, and pumpkin pie spice together into a med. Bowl. Set Aside. 
  2. Using a mixer, mix the sugar and shortening/veggie lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on med. speed, scraping the sides as you go, until mixture is light colored and thick.
  3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream and pumpkin, mixing until just combined on low speed and scraping the sides of bowl each time. Add Dried Blueberries, hand stir until just mixed. The dough will be sticky, like wet cookie/biscuit dough.
  4. Transfer dough to a clean bowl, cover with plastic wrap, and refrigerate for 45 minutes or up to 24 hours. 


  1. Meanwhile you can make the glaze: Place powdered sugar, corn/golden syrup, salt, pumpkin pie spice, pumpkin and vanilla in your mixing bowl, mix on medium speed while adding the hot water in a slow/steady stream, and blend until all the sugar has been incorporated (scrape bowl if necessary). Set Aside. 
  2. Using a candy thermometer to measure the temp, heat oil (at least 2 inches deep) in a deep fryer/large pot/high-sided frying pan to 325 degrees F.
  3. Roll out the chilled dough on a generously floured counter or cutting board to ½ inch thick, or about 8 inches in diameter, flouring the top of dough and the rolling pin as necessary. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. 
Originally from epicurean

For even more healthy halloween dishes and treats check out our Pinterest board of the month

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