Fall is my favorite season. I love the crisp weather, fun holidays, and the fact that I can start wearing chunky sweaters again. My thoughts of Fall inevitably turn to foods I enjoy during this season. When I think of Fall food, pumpkin automatically comes to mind. Fall is the season when you can find pumpkin everything. Muffins, pancakes, smoothies, and coffee drinks all get a pumpkin taste. I decided to give a pumpkin kick to donuts. When we make donuts at home, I prefer to bake them. It is a healthier and easier way to enjoy donuts. So this Pumpkin Donut Recipe is for baked donuts. The donuts have more of a cake like consistency and are full of pumpkin goodness. If you love donuts but are following a gluten free lifestyle, be sure to try our Gluten Free Donuts.
Why this baked pumpkin donut recipe is awesome
- Baked, not fried, making them healthier
- Soft and moist
- Fun to make with kids
- large eggs
- canola or vegetable oil
- applesauce (to cut some fat - you can also skip it and use ½ cup of oil instead of ¼ cup)
- pureed pumpkin
- brown sugar
- granulated sugar
- vanilla extract
- baking powder
- pumpkin pie spice
- all purpose flour
How to make pumpkin doughnuts
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together eggs, oil, applesauce, pumpkin, brown and granulated sugar, salt, vanilla, baking powder and pumpkin pie spice until well blended.
Add flour to the wet ingredients and stir the batter until the wet and dry ingredients are just moistened.
Spray a donut plan with cooking spray. Pour the batter into the donut pan, filling about ¾ of the way.
Bake in a 350 degree oven for 18-20 minutes. Test with a fork or toothpick and remove donuts from oven when fork comes out clean.
Combine 3 tablespoons of granulated sugar with a dash of cinnamon and a dash of pumpkin pie spice in a shallow plate. When the donuts come out of the oven, remove them from the pan and dip both sides in the cinnamon sugar mixture.
This pumpkin donut recipe is great to make with kids. It is a wonderful afternoon snack on a cool Fall day. Or enjoy pumpkin donuts like I do, by a roaring fire with a good book and a cup of tea. You'll love the flavor of these pumpkin spice donuts.
Pumpkin Donut Recipe
- 3 eggs
- ¼ cup canola or vegetable oil
- ¼ cup of applesauce to cut some fat - you can also skip it and use ½ cup of oil instead of ¼ cup
- 1 can of pureed pumpkin
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 ¾ cups of flour
- For sugar topping
- 3 tablespoons of granulated sugar
- dash of cinnamon
- dash of pumpkin pie spice
- Preheat oven to 350 degrees.
- In a large bowl, mix together eggs, oil, applesauce, pumpkin, brown and granulated sugar, salt, vanilla, baking powder and pumpkin pie spice until well blended.
- Pour into donut pan, filling about ¾ of the way.
- Bake in a 350 degree oven for 18-20 minutes. Test with a fork or toothpick and remove donuts from oven when fork comes out clean.
- Combine 3 tablespoons of granulated sugar with a dash of cinnamon and a dash of pumpkin pie spice in a shallow plate. When the donuts come out of the oven, remove them from the pan and dip both sides in the sugar mixture.
This nutritional information and calories are approximate and were calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
It is not. Pureed pumpkin is simply pumpkin while pumpkin pie filling includes other ingredients such as spices and sugar. You will want to be sure to use pumpkin pie puree for this recipe.
You do not need a donut cutter. This is a wet dough that will be baked in doughnut pans.
These donuts are also delicious with a maple glaze. This is my favorite maple glaze recipe. It uses real maple syrup.
How to make meal planning easy
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Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).
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