Homemade Pumpkin Donuts
These fluffy baked pumpkin donuts are the perfect fall treat.
Made with a few simple ingredients, you can have these baking in the oven in less than 10 minutes. Thanks to the whole wheat pastry flour used in this recipe, these donuts have the fiber of a whole grain without the grainy texture of a traditional whole wheat flour. Whole wheat pastry flour creates a light, tender texture perfect for baked goods.
Pumpkin puree (rich in nutrients like vitamins A and C and potassium), cinnamon, and pumpkin spice bring warm flavors, while maple syrup adds a little sweetness. Enjoy them plain or top with optional (but highly recommended) cinnamon sugar.
Homemade Pumpkin Donuts
Makes 6 donuts
Ingredients:
Dry Ingredients
3/4 cup whole wheat pastry flour
1.5 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp sea salt
Wet Ingredients
1/2 cup pumpkin puree
1/2 cup maple syrup
1 egg
2 tbsps plant-based or regular butter
Cinnamon sugar topping
1/4 cup cane sugar
1 1/2 tsps cinnamon
2 tbsps plant-based or regular butter
Instructions:
Preheat oven to 325 °F and grease a 6-count donut pan.
In a medium, mix together the dry ingredients (whole wheat pastry flour, baking powder, cinnamon, pumpkin pie spice, salt).
In a separate large bowl, mix together the wet ingredients (pumpkin puree, maple syrup, butter, egg).
Add the dry ingredients to the wet ingredients and stir until fully combined.
Scoop the batter into the donut molds and fill to the top (or place in a pastry bag or baggie and cut the tip and squeeze batter into the molds). Smooth out the top surface of the batter.
Bake for about 15 minutes (or until a toothpick placed into center of donut comes out clean).
Cinnamon sugar topping: Combine sugar and cinnamon in a small shallow bowl. In a separate small shallow bowl, add melted butter. Dip the top half of each donut into the butter, followed by the cinnamon sugar.
Store in an airtight container in the fridge.