Baked Pumpkin Donuts
Baked pumpkin donuts are healthier than fried and a great breakfast or dessert for the Fall. Enjoy as is or with a chocolate glaze on top.
Servings: 16
Calories: 203kcal
Ingredients
- 2 c all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 c vegetable oil
- 3/4 c brown sugar
- 2 eggs room temperature
- 1 c pumpkin canned, puree
- 1/3 c milk
- 1 tsp vanilla
- glaze
- 1 c powdered sugar
- 3 tbsp cocoa powder
- 2 tbsp milk or more to thin out
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Spray donut pan with non stick spray.
- In a bowl mix dry ingredients together, in another whisk the wet ingredients together. Then slowly incorporate the two until combined.
- Add batter into a freezer bag or pastry bag. Cut off the tip and squeeze inside prepared donut pan. Do not fill more than halfway full to create the perfect donut shape with hole in the center.
- Bake for 10-12 minutes until outsides are lightly browned. Let cool in pan for 5 minutes, then transfer to a cooling rack.
- If you want to make glaze mix ingredients listed above in a bowl until smooth. When cool hold the edges and dip the top, place back on cooling rack.
Video
Nutrition
Serving: 1oz | Calories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 156mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg