Baked Pumpkin Donuts


pumpkin donuts

I love fall and all things pumpkin. Pumpkin muffins, cookies, donuts, etc. I found this donut recipe from My Darling Vegan while browsing pinterest for pumpkin recipes. They were so easy to make and turned out delicious. The original recipe included a spiced glaze but I didn’t have any powdered sugar so I just dipped the cooled donuts in a little melted butter and a sugar/cinnamon mix. I wasn’t going to add it but I decided to indulge a bit. I blame it on my pregnancy sweet tooth/cravings!

Ingredients:

  • 1/4 cup applesauce (the original recipe used vegetable oil so you could use either)
  • 1/2 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger and nutmeg
  • 1/2 teaspoon salt
  • 1 ½ teaspoon baking powder
  • 3/4 cup + 2 tablespoons all purpose flour, sifted

Instructions:
Preheat the oven to 350 degrees F. Lightly grease a donut pan. If you don’t have a donut pan, you can make muffins.

In a small mixing bowl combine applesauce (or oil), maple syrup, pumpkin puree, spices, salt, and baking powder. Whisk together until smooth. Add sifted flour and mix to combine. Do not over mix.

Evenly spoon batter into donut pans, batter should be nearly to the top. Smooth tops and place in oven. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean. (If you’re making muffins bake for 25-30 minutes).

Let donuts sit for a couple of minutes then transfer them to a cooling rack. Let cool completely.

If you’re adding the spiced glaze (recipe below), mix together the ingredients for it. Dip cooled donuts, tops only, into the glaze and return to cooling rack to let glaze set up.

Cinnamon Spiced Glaze:
2/3 cup powdered sugar
1-2 tablespoon soy or almond milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

If you want to add a sugar/cinnamon top coating to the donuts, melt some butter in a bowl and put a mixture of sugar with a little cinnamon in another bowl. Dip each donut top in the butter (I did this very lightly and scraped the donut along the bowl edge so I wouldn’t have a ton of butter), then dip in the sugar/cinnamon bowl.

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One thought on “Baked Pumpkin Donuts

  1. Pingback: Pumpkin-Apple Smoothie | Baker's Blender

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