Pumpkin Spice Doughnuts

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For as dominant as my sweet tooth is, it’s also very particular. I love ice cream (and my favorite is vanilla bean!)- but don’t care too much for most types of cake. I am a total dark chocolate addict, but am not crazy about it in the form of cake or ice cream. Fruit pies, crisps and cobblers make me swoon, but danishes, pastries and doughnuts really do nothing for me. Actually- I take that back: doughnuts are awesome, but something that I rarely, if ever, eat. And here’s why: I can’t eat something like that for breakfast. It would sit in my stomach like a brick and give me a carb crash an hour later. In my opinions, doughnuts should be classified as a dessert.

Part of my full-time job as FlapJacked’s social media manager is coming up with a new recipe each week. The mix is so versatile that I’ve been able to create everything from quick breads to corn dogs to cheesecake to biscuits, amongst many other delicious (and mostly healthy) creations. And, most recently, I created doughnuts. Healthy doughnuts. Doughnuts that you can eat for breakfast that will keep you feeling satisfied and not weighed down. Doughnuts that you could eat three or four of without feeling an ounce of guilt. Yes, people- DOUGHNUTS.

When I was figuring out the ingredients for this recipe, I knew I needed a liquid that was rich, creamy and flavorful and would provide a little bit of healthy fat. It also needed to be something that was lower in calories and would keep the nutritional stats in a happy place (so heavy cream and oil were out!). The answer was simple: Silk Almondmilk Light.

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