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I love Fall and today was the first day that it felt like it. The fog cleared and the sun came out, yet there was still a little chill in the air. There are pumpkins everywhere and changing leaves and it makes me want to bake something that will make the house smell like cinnamon and nutmeg. So today is a mashup post! For my 31 Days of Gratitude Challenge I’m grateful for the season of Fall and for the RoL Pinterest Party I’m trying a new pumpkin recipe. 🙂

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For the Pinterest Party, join me as we link up and share how we made, cooked, baked, crafted, planned, organized, followed or created one of the pins on our Pinterest boards OR share something original that others can pin onto their boards.

Not on Pinterest? No problem. Link-up your own creation to inspire us so we can pin in to our own boards. It can be a recipe, sewing project, Catholic craft, homeschool project, organizing/ homemaking tip, themed birthday party, whatever you’d like.

Don’t have a post ready? The link-up will be open for 10 days so there’s still time. Plus, feel free to link up a new post or an older post that hasn’t had much traffic lately. 🙂

PLEASE NOTE: Because we are entering the busy season of Autumn and the holidays that follow, starting now, I will be doing the Pinterest Party only once a month. It will be every first Tuesday of the month and the link up will be open for 30 days, so there is plenty of time to join the fun! 🙂

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You can find me on Pinterest here.

I saw this recipe for Chocolate Covered Pumpkin Donuts from My Whole Food Life.com and I knew I had to try them. I especially liked that these donuts are baked, made with whole wheat and have no processed sugar.

Normally, I change a recipe to my liking but for the donuts, I followed Melissa’s ingredients exactly. I think the next time I may use a touch less ginger and cloves.

Ingredients

For the donut:
1 3/4 cup white whole wheat flour (To make them gluten free, just sub GF all purpose flour)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1/3 cup applesauce
1/4 cup maple syrup
1 egg (I used a flax egg replacer)
1 tsp vanilla extract
3/4 cup pumpkin
1/4 cup milk (I used unsweetened almond milk)

For the chocolate coating:
2 cups chocolate chips
3-4 T milk (I used unsweetened almond milk)

Melissa’s Instructions

Preheat oven to 350.
Grease a mini muffin tray.
In one bowl mix the flour, baking powder, salt, and spices.
In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth.
Add dry to wet and mix just until combined.
Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean.
After the mini muffins have cooled start the chocolate coating.

Chocolate Coating
Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
Roll the donuts into the chocolate sauce until it is covered.
Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min.
Store them in the fridge on a plate or baking sheet.

(Melissa has a lot of other delicious looking recipes that I want to try. Check out her blog at – http://mywholefoodlife.com/.

Now, when I made Melissa’s recipe, I didn’t have mini muffin tins. Instead I made one batch in my mini-donut pan and one batch in my regular donut pan. I also didn’t have a double boiler so instead I stuck a handful of chocolate chips in a bowl with a dash of milk and microwaved it for 30 seconds. I stirred it and added milk to make it the right consistency. It worked great.

The final verdict. When I tasted the donut plain, I wasn’t convinced since it seemed like it had too many spices and not enough sugar. However, after topping each with the chocolate, which added plenty of sweetness, I thought they tasted really good. The proof? I can’t show you a photo of the mini-donuts because the kids wiped out the batch. So there you go. 😉

What kind of things have you been creating lately?

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Now it’s your turn.

1. Choose your creation, share about it and snap a photo if you can.

2. In your post, link back the original blogger/idea, rather than your Pinterest pin. That way credit goes to the proper person. 🙂 (But feel free to add your Pinterest profile link so we can follow you!)

3. Add a link back here so others can play along.

4. If you want to use it, here is the html code for the logo:

<a href=”http://www.revolutionoflove.com/blog/?p=2157″><img title=”Revolution of Love Blog – Pinterest Party &amp; Link-up” src=”http://www.revolutionoflove.com/blog/wp-content/uploads/2013/04/pinterest_2_medW32-300×240.jpg” alt=”” width=”300″ height=”240″ /></a>

5. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address.

The link up will be active until the end of the month. Have fun!

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Pinterest, GoodReads, Letterboxd or Instagram.  😉

PPS – This post contains affiliate links from Amazon.