Baked Pumpkin Donuts
These baked pumpkin donuts are most & sweet with delicious fall spices. They are easy to make in 30 minutes, are baked and not fried and made with whole wheat flour.
Servings: 6 Donuts
Cost: $5
Ingredients
Pumpkin Donuts
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ¼ cup pumpkin puree
- 2 Tablespoons salted butter melted
- 1 large egg
- ¼ cup whole milk
- ½ teaspoon pure vanilla extract
- ½ cup light brown sugar
Cinnamon Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 2-3 Tablespoons whole milk
Instructions
Make the Pumpkin Donuts:
- Preheat oven to 350 degrees F. Grease a 6-well standard donut pan, set aside.
- Combine flour, whole wheat flour, baking powder, cinnamon, pumpkin pie spice and salt in a small bowl. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter until smooth.
- Then, add the egg, milk and vanilla and stir to combine.
- Add brown sugar and stir until it’s completely combined and dissolved into the batter.
- Add the dry ingredients and stir until the mixture is smooth and there are no lumps.
- Transfer batter from the mixing bowl into a quart plastic bag or piping bag. If using a plastic bag, cut off one tip of the bag.
- Pipe batter into the wells of the donut pan.
- Use your finger to smooth out any air pockets.
- Bake in preheated oven for 10-12 minutes, or until the tops spring back when touched and are slightly golden brown.
- Let sit in the donut pan for 5 minutes, then remove to a cooling rack to cool completely.
Make the Glaze
- In a medium bowl, combine powdered sugar and cinnamon.
- Add 2 Tablespoons milk and stir to combine.
- The mixture should be firm but flowy (easily poured with a spoon but not liquidy).
- If necessary, add more milk ½ tsp at a time (a little goes a long way).
Glaze the Donuts
- Either spread the glaze on top of each donut with a spoon or knife, or gently dip the tops of each donuts in the glaze.
- Let the glazed pumpkin donuts sit at room temperature or in the refrigerator until glaze is hardened, then serve.
Video
Notes
Ingredient Substitutions:
- All-purpose flour/whole wheat flour. a blend of all-purpose and whole wheat flour results in a lighter texture. Use your favorite flour (spelt, whole wheat pastry flour, buckwheat, white whole wheat, etc), but be aware that it will effect the texture of the final product.
- Salted Butter. unsalted butter, coconut oil and ghee are good substitutes.
- Whole Milk. 2%, half and half, heavy cream, etc. all work well in this recipe. I don't recommend 1% or skim, as the higher the fat content, the richer the donuts will taste. You can also use a non-dairy milk to make this pumpkin donuts recipe dairy-free. I recommend full-fat coconut milk for the richest taste.
- Brown Sugar. Coconut sugar can be used in place of brown sugar for a refined-sugar free variety. You can also use granulated sugar or dark brown sugar.
- Powdered Sugar. For a refined sugar free version you can make your own powdered sugar. However the glaze will be darker in color
- Pumpkin Pie Spice. Use store bought or make homemade pumpkin pie spice!
Nutrition
Serving: 1donut | Calories: 274.3kcal | Carbohydrates: 60.2g | Protein: 4.2g | Fat: 5.2g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Cholesterol: 42.4mg | Sodium: 225mg | Potassium: 120.2mg | Fiber: 2.1g | Sugar: 38.5g | Vitamin A: 1445IU | Vitamin C: 0.5mg | Calcium: 102mg | Iron: 1.7mg