Delicious donuts with added benefits? Yes, please!
I am welcoming the new week with these baked pumpkin donuts I made using one of my all-time favorite recipes by Valerie Bertinelli. Instead of glaze/frosting, I drizzled the donuts with organic blackstrap molasses, which I have started taking recently for its nutritional benefits.
According to WebMD, “The process of boiling molasses produces three kinds, each with varying amounts of sugar and nutrients. As the most concentrated form, blackstrap molasses is created during the third boiling. Thicker and darker than other types of molasses, it has a slightly bitter flavor.”
One tablespoon of blackstrap molasses contains 20% of the iron you need each day (WebMD) Moreover, I was excited to learn that “ounce for ounce, blackstrap molasses contains more iron than eggs, more calcium than milk, and more potassium than any other food” (Healthline.com) 
I like to enjoy these donuts with a cup of coffee, no sugar or cream added. The distinct taste of blackstrap molasses creates a beautiful contrast with the richness of the coffee and the aromatic pumpkin flavor of the donuts. Such a wonderful mix, mmm… 
You can find additional culinary uses of blackstrap molasses here. For other delicious fall bakes, you are welcome to check out my posts here, here, here, here and here.
Do you like blackstrap molasses? How do you use it in your cooking/baking? Let me know in the comments 🙂
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