Baked Pumpkin Donuts

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4.80 from 15 votes

The next time you have a craving for a doughnut, skip the oil and try baking them!

Course Breakfast, Side Dish

Cuisine American

Keyword Donuts, doughnuts, healthy, pumpkin

Prep Time 5

Cook Time 11

Servings servings

Calories 209kcal

Author Paula

Ingredients

DONUTS

1 cup all-purpose flour
¼ cup whole wheat flour
¼ cup coconut sugar
¼ cup granulated sugar
½ teaspoon salt
1 teaspoon baking powder
¾ teaspoon pumpkin pie spice or cinnamon
¼ cup pumpkin puree
1 tablespoon applesauce unsweetened
1 and ½ tablespoons plant-based butter melted, like this (or see above for subs)
½ cup unsweetened unflavored almond milk unsweetened

SUGAR COATING

3 tablespoons plant-based butter melted
1 teaspoon ground cinnamon
¾ cup coconut sugar or granulated white sugar

Instructions

Preheat oven to 350°F.
Generously grease a donut baking pan.
In a large bowl, whisk together the dry ingredients: flours, sugars, salt, baking powder, and pumpkin spice.
In a separate bowl whisk together the pumpkin, apple sauce, melted butter, and milk.
Gently fold the wet mixture into the dry mixture. Take care and don't over mix!
Spoon mixture into the prepared doughnut pan. Bake for 10-11 minutes or until the doughnuts spring back when lightly pressed. Remove them from the oven and allow the donuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.
While they're cooling, melt the butter. Mix the sugar and cinnamon together in a bowl large enough for the donuts to fit in.
Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon and sugar mixture. Repeat with all donuts.
Serve immediately.

Notes

These are best eaten the day you make them. If you don't eat them all, store them in an airtight container in the refrigerator. Reheat in the microwave for a few seconds or in a toaster oven.

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