Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Pumpkin Spice Cookie Dough Bites (Naturally Grain and Gluten Free ~ High Fiber and Protein!)

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Is it too soon to start talking about Pumpkin Spice Cookie Dough Bites? I figured we needed to get a jump start on fall.

I’ve kept a supply of Cookie Dough Bites in my fridge since school started. Why? Because they are a perfect snack to grab when we need something fast and filling. They are filled with protein and fiber, and are sweetened with honey, so I don’t mind if my kids grab two or three at a time to hold them over until the next meal.

Up until now, we’ve enjoyed these fun Cookie Dough Bite varieties:

Recently, I decided it was necessary to experiment with Pumpkin Spice Cookie Dough Bites.

I usually make my own Pumpkin Spice to use from now through all the holidays. It’s fun, easy, and tasty. Now we can use it in these cookie dough bites!

Pumpkin Spice Cookie Dough BitesYum

Pumpkin Spice Cookie Dough Bites (Naturally Grain and Gluten Free ~ High Fiber and Protein!)
 
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Serves: 15-20
Ingredients
  • 1 cup natural almond butter
  • ¼ cup honey
  • 1 Tablespoon Pumpkin Spice*
  • ½ cup coconut flour
Instructions
  1. Mix the ingredients together in a bowl until well combined.
  2. Roll the mixture into teaspoon-sized balls.
  3. Refrigerate for about one hour before serving.

*Find the recipe for our Pumpkin Spice mix here. Or substitute 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

If you want to get fancy, roll your bites in coconut flakes, cinnamon, or crushed nuts. :)

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Easy Cinnamon Crumb Cake

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This Easy Cinnamon Crumb Cake is a lovely treat with coffee or tea.

You may notice that this cake recipe is very similar to my Strawberry Shortcake recipe. One of my favorite things is to take a tried-and-true recipe, then tweak it to turn it into something new and delicious.

That’s how this Easy Cinnamon Crumb Cake came to be. Take a simple cake recipe, add cinnamon, then top it with cinnamon and brown sugar. SO GOOD.

Easy Cinnamon Crumb CakeYum

Easy Cinnamon Crumb Cake
 
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Serves: 9
Ingredients
  • 1⅓ cups whole wheat flour (I use freshly ground whole wheat)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • ½ cup honey
  • ⅓ cup oil (I use coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 Tablespoon ground cinnamon plus 1 Tablespoon brown sugar
Instructions
  1. Mix together flour, baking powder, and cinnamon.
  2. Add in eggs, honey, oil, vanilla, and milk.
  3. Mix well.
  4. Pour into a well buttered 8×8 inch baking pan or a round cake pan.
  5. Sprinkle cinnamon/sugar mixture over the top.
  6. Bake at 350° for 20-25 minutes.

Here are some more tasty fall treats you may enjoy:

  1. No-Knead Cinnamon Rolls with Honey’d Orange Glaze
  2. Cinnamon Smoothie
  3. Cinnamon Nectarine Muffins
  4. Quick Mix Honey Cinnamon Muffins
  5. Cinnamon Apple Toast
  6. Snickerdoodles
  7. Cinnamon Swirl Bread
  8. Baked Apple Pancake
  9. Snickerdoodle Muffins
  10. Vanilla Muffins with Cinnamon Crumb Topping
  11. Apple Pie Filling
  12. No-Bake Snickerdoodle Bites
  13. Low-Sugar Carrot Cake
  14. Zucchini Carrot Bread
  15. Applesauce
  16. Baked Apple Pancake
  17. Apple Pie Filling
  18. Salted Caramel Apple Crisp
  19. Cream Cheese Fruit Dip (to go with your apples)
  20. Applesauce Bread
  21. Apple Fruit Leather
  22. Build a Fruit Salad Bar
  23. Apple Crisp
  24. Apple Butter
  25. Apple Nachos
  26. Pumpkin Chocolate Chip Bread
  27. Pumpkin Chocolate Chip Muffins
  28. Pumpkin Donuts
  29. Warm Pumpkin Custard
  30. Multi-Grain Pumpkin Waffles and Pancakes
  31. Pumpkin Chocolate Chip Cake
  32. Pumpkin Pecan Pie Squares
  33. Pumpkin Pie
  34. Pumpkin Breakfast Cake
  35. Pumpkin Cheesecake
  36. Pumpkin Pie Bars
  37. Pumpkin Cream Cheese Muffins
  38. Pumpkin Spice French Toast Casserole
  39. Pumpkin Spice Roll-Out Cookies
  40. Pumpkin Chocolate Chip Cheesecake Muffins

 

 

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Whole Wheat Pumpkin Donuts

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After months of trial, illness, starvation, exhaustion, and many other forms of misery (encouraging post so far, Laura) – the Pilgrims and the Wampanoags came together for a great feast on what is now known as The First Thanksgiving. These incredible people had much to celebrate, no doubt.

On their table there was an abundance of lobster, rabbit, chicken, squash, chestnuts, hickory nuts, onions, leeks, dried fruits, radishes, and cabbage – all of the traditional foods you and I always serve to our families on Thanksgiving, right? (I always tear up a little during the carving of our traditional Thanksgiving Lobster.)

Quick question: How did the above First Thanksgiving menu give way to boxed stuffing and canned cranberry sauce that plops out onto a plate? Don’t answer that. But what I do what to know is this:  Where have these Whole Wheat Pumpkin Donuts been all my life? These need to be added to everyone’s Thanksgiving menu: turkey, green bean casserole, sweet potatoes, relish tray, mashed potatoes and gravy, homemade rolls with butter, and a big, huge platter of Pumpkin Donuts. Oh, and don’t forget the Lobster.

Whole Wheat Pumpkin Donuts with Glaze

These Pumpkin Donuts scream, “Fall is here! Be thankful! Inhale deeply the scent of cinnamon spice! Eat me already!” This is a fall treat that ranks right up there with all things amazing. This donut recipe stirs up quickly, rolls out easily, and fries up into fantastic goodies that might make you pass out. They are great with a cup of coffee or apple cider.

Whole Wheat Pumpkin Donuts (adapted from this recipe)Yum

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Whole Wheat Pumpkin Donuts
 
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Serves: 15-20
Ingredients
  • 3½ cups whole wheat flour (I use freshly ground hard white wheat)
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sucanat (or brown sugar)
  • 2 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup pumpkin puree
  • Oil for frying (I recommend coconut oil or palm shortening for healthy frying)
  • GLAZE:
  • 2 cups powdered sugar (I use unbleached powdered sugar)
  • ⅓ cup buttermilk
  • ½ teaspoon vanilla extract
Instructions
  1. Stir together whole wheat flour, baking powder, sea salt, ground cinnamon, nutmeg, and sucanat. Add melted butter, eggs, vanilla, buttermilk, and pumpkin puree - mixing until all ingredients are well combined.
  2. Roll dough on a well-floured surface.
  3. Cut out donuts and donut holes (makes about 15-20 of each).
  4. Fry dough in hot oil for about 3 minutes or until donuts are golden brown.
  5. Whisk glaze ingredients together and drizzle over warm donuts before serving.

Whole Wheat Pumpkin Donuts

What are your family’s traditional Thanksgiving foods that are a little different from the norm?  I have to admit, not only have I never had a Thanksgiving Lobster on my table, I’m not sure I’ve ever actually eaten lobster, period. I’m a Kansas girl turned Nebraska girl. What can I say?

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