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

Directions:

1. Place sunflower seeds in a food processor and pulse. (I like mine chunky but not too fine.)
2. Add all the other ingredients and pulse until the mixture has the consistency of thick paste.
3. Taste the mixture and add the sugar, agave, or maple syrup if more sweetness is desired. If adding, pulse again.
4. 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.
5. Place in fridge and let sit for at least one hour.
6. Enjoy!

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Relephant:

Super Easy Chocolate Nut Butter Cups. {Vegan, Gluten-Free}

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Author: Kimberly Lo

Editor: Caitlin Oriel

Image: Sam Lavy/Flickr