Pomegranate Pumpkin Spice Doughnuts with Honey Greek Yogurt Icing

So umm you know what I frown upon?

How when I’m texting someone, my phone tells the other person I’m typing. And then if I erase the entire thing the person knows that too because I stop typing and then start typing again.

Do other people really need to know how indecisive I am?

I think umm no.

The iPhone is totally killing my whole I’m-just-taking-a-long-time-to-respond-because-I’m-so-busy-doing-important-fabulous-things approach because the person I’m texting can see me struggling to type a response.

And while we’re talking about me being indecisive, let’s talk about how I’m a sentimental hoarder too.  Okay not really a hoarder because I’ve seen that TV show and I’m not quite that intense.  I just kept the parking pass from the Nutcracker Market this weekend because every time I get into my car and see it there on my dash I smile and have a better day.  This weekend my boyfriend saw the parking pass and he looked at me all seriously and then in this best Dr. Phil impersonation he said “are you holding onto your past?”

Why yes. Yes I am.

And the past is wonderful. Mainly because these doughnuts were made in my past. Pomegrante-y, pumpkiny, delicious past…

Pomegranate Pumpkin Spice Doughnuts with Honey Greek Yogurt Icing

makes 6 donuts + 3 muffins (sorry for the weird batter size)

[adapted from edible perspective]

1/4 cup quick oats

3/4 cup sorghum flour

3 Tbsp tapioca flour

1/2 tsp salt

1 tsp cinnamon

3/4 tsp pumpkin pie spice

1 tsp baking powder

1/4 cup brown sugar

2 eggs

1 1/2 tsp vanilla

1/2 cup + 1 Tbsp almond milk (I used vanilla)

1/3 cup pumpkin

1/3-1/2 cup pomegranate airls + more to top

1/2 cup greek yogurt

1 Tbsp honey

Preheat your oven to 350F.  In a food processor, blend together quick oats, sorghum flour, tapioca flour, salt, cinnamon, pumpkin pie spice, baking powder, and brown sugar. Pour these dry ingredients into a bowl.  In a separate bowl, whisk together eggs, vanilla, almond milk, and pumpkin puree until smooth.  Add the wet ingredients into the dry and combine until just mixed.  Gently fold in the pomegranate airls.  Spray a doughnut pan with nonstick cooking spray and fill each doughnut mold with batter.  If you have an additional doughnut pan you can make 4 more doughnuts but I just made 3 muffins with the remaining batter.  Bake for 22 minutes.

Remove the doughnuts from the pan and allow them to cool slightly before topping with icing.  To make the icing, simply combine the greek yogurt with the honey until smooth. Spread icing evenly oven the top of each doughnut.  Top with pomegranate airls.

Comments

  1. says

    I’ve been looking for a new/different pumpkin recipe–I’m so glad I stumbled upon your blog, because these look delicious. For whatever reason, I’ve never used pomegranate in my own home–I need to fix that, asap.

    • says

      I never bought pomegranates either but I had some crazy desire to put the arils on greek yogurt. Somewhere in the midst of getting the yogurt out of the fridge, these doughnuts happened:)

  2. Chobani says

    These look amazing, Kylie! We’d love to send you some Chobani to play around with in the kitchen. Shoot an email to amy.keefe[at]chobani dot com and let’s chat!

    Amy
    @Chobani

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