As a kid, one of my happiest memories was going to Dunkin’ Donuts and ordering a box of Munchkins®—aka donut holes.
To say I loved them was an understatement.
I haven’t had any in decades, but I could probably eat an entire box today. However, not only has my metabolism changed, but I also have a tendency to be insulin-resistant, which means that I have to watch my sugar consumption.
Fortunately, I found a substitute which is far healthier and dare I say, even tastier than the above.
Best of all, these are easy to make and are a great way to get that pumpkin spice fix without the sugar.
Ingredients for approximately 6 ‘bites’:
1/3 cup of plain pumpkin puree
1/2 cup of pitted dates
1/2 cup of sunflower seeds
1/4 cup of unsweetened coconut
1/2 teaspoon of sugar, agave nectar, or maple syrup (optional)
2 teaspoons of pumpkin spice or 1/2 teaspoon each of cinnamon, ginger, nutmeg, and ground cloves
- Place sunflower seeds in a food processor and pulse. (I like mine chunky but not too fine.)
- Add all the other ingredients and pulse until the mixture has the consistency of thick paste.
- Taste the mixture and add the sugar, agave, or maple syrup if more sweetness is desired. If adding, pulse again.
- Using a small ice cream scoop or a spoon and fingers, scoop into small balls and place on a plate or tray covered with wax paper.
- Place in fridge and let sit for at least one hour.
Author: Kimberly Lo
Editor: Caitlin Oriel
Image: Sam Lavy/Flickr