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This healthy baked pumpkin donut recipe is easy to make and irresistibly delicious! These homemade pumpkin donuts are moist, fluffy, and ready in under 30 minutes! They are baked and not fried and are made with whole wheat flour!
Happy first day of my favorite month of the year! Seriously, I love everything about October. The beauty brought on by the changing seasons, the delicious fall produce is harvested daily, and the eager anticipation of the holiday season.
And let's not forget that now is the time of year when the pumpkin reigns supreme. In soups, snacks, drinks, cakes, and of course … baked goods, like these Baked Pumpkin Donuts!
This healthy baked pumpkin donut recipe is super easy to make and ready in under 30 minutes! They are baked and not fried and are made with whole wheat flour! Also, the cinnamon frosting makes them absolutely irresistible.
How are pumpkin donuts made?
There are three steps to making these pumpkin glazed donuts …
- Make the donuts and bake them.
- Make the frosting.
- Glaze the donuts.
So we'll walk each step together and give you some helpful tips and tricks to make your pumpkin donuts look great every time!
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1. make the baked pumpkin donuts
- Mix the wet ingredients. This is a super simple bowl pumpkin donut recipe. I recommend mixing all the wet ingredients together until they are silky smooth.
- Add the brown sugar. Then add the brown sugar and stir very well. Sometimes brown sugar can clump together and leave sugary lumps in your baked goods. We don't want that! So make sure it's completely dissolved in the dough before adding the rest of the dry ingredients.
- Add the dry ingredients. For the sake of filming this recipe, I just poured all the dry ingredients over the wet ingredients, and then made sure to mix them very well. If you prefer, you can mix the dry ingredients first in a separate small bowl and then add them to the wet ingredients.
After a good mix, your dough is ready and you are reading to go to the next step …
2. Bake the pumpkin donuts
I've made my fair share of baked donuts around here, so I beg you to learn from my experience and use some of these helpful tricks!
How to fill a donut tray
I've tried filling a tray of donuts in different ways, but by far the easiest is shown below. You don't need any fancy gear, just put the dough in a quart plastic bag and cut off the tip.
Then evenly squeeze the dough into the wells of the greased donut pan and bake! This is much easier than trying to use a spatula or a spoon to evenly distribute the dough across the wells. The final product is much more beautiful and the process is more orderly!
If you prefer, use a decorating bag with a large circular tip, or leave the tip all together!
Bake and cool
Then bake the healthy pumpkin donuts until the tops spring back when touched and lightly browned around the edges.
Let the baked pumpkin donuts cool in the pan on a wire rack for 5 minutes before removing them to a wire rack to cool completely. This will ensure that they retain their shape when transferred. I recommend using a metal spoon to free the edges of the donuts from the pan before removing!
As the donuts cool, it's time to move on to the next step …
3. Make the cinnamon frosting
Sure you leave the icing on these pumpkin donuts … but I do NOT recommend doing it! Cinnamon Icing brings this great recipe to WOW.
And it is so easy to do! Just mix the powdered sugar and cinnamon. Then add the milk and vanilla and stir until smooth. At first it won't seem like enough milk to make a smooth frosting, but keep stirring and everything will be fine!
However, you can add more 1/2 teaspoon milk at a time if you notice the enamel is not smooth enough or cannot be spread. Just be careful because a little milk is long.
4. Glaze the donuts
There are two ways to glaze donuts:
- Spoon the frosting into each pumpkin donut. I tried this method first, and while it works, it is not my favorite because a large amount of enamel falls from the donut onto the surface below. So if this is your method of choice, I recommend placing the rack to cool on a large plate or baking sheet to catch the glaze so you can collect the extra and use it.
- Dip the top of the pumpkin donuts into the glaze. I found this method much easier and less messy. I also like the look of the top of the donuts best when they are dipped once and allowed to settle.
Let the enamel set. Once the donuts are iced, they should sit at room temperature until the icing hardens. To speed up this process, feel free to put them in the fridge!
How to store pumpkin donuts
Since I made a few batches of these at a time to test and make sure they were in place, I stored them in different ways. If you plan to eat them the day they're made, just leave them on the rack to cool or on a serving plate at room temperature!
To keep them fresh longer, store pumpkin-glazed donuts in the refrigerator. I recommend putting them in a single layer in an airtight container. Stacking them can cause the enamel to crack!
Dairy Free Pumpkin Donuts
These baked pumpkin donuts can be made dairy-free! Just use coconut oil or butter for butter and use your favorite dairy-free milk (I recommend coconut milk for the richest flavor).
Pumpkin donuts: ingredients and substitutions
As always, let's talk about the ingredients used in this pumpkin donut recipe, as well as possible substitutions.
- All-purpose flour. I chose to use a mixture of whole wheat flour and whole wheat flour for a lighter texture. Feel free to use your favorite flour (spelled, buckwheat, white whole wheat, etc.), but be aware that it will affect the texture of the final product.
- Whole wheat flour. I love using baked whole wheat flour for added nutrition and fiber. You can skip it and just use all-purpose flour if you don't regularly have whole wheat flour on hand. You can also use white whole wheat flour!
- Pumpkin puree. Use 100% pure pumpkin puree. Not pumpkin pie filling! You can use homemade puree if you have it!
- Butter. I adore the light butter flavor in these pumpkin-glazed donuts. However, if you prefer, you can use coconut oil or ghee for a dairy-free version.
- Milk. I used whole milk because that's what we buy! 2%, half and half, heavy cream, etc. should work well in this recipe! I don't recommend 1% or skim, as the higher the fat content, the richer the donuts will be. You can also use a non-dairy milk to make this dairy-free pumpkin donut recipe. I recommend whole coconut milk for the richest flavor!
- Brown sugar. Coconut sugar can be used in place of brown sugar to make a refined sugar-free variety. You can also use granulated sugar, but I prefer the richer flavor of brown sugar! Light or dark works well in this recipe, I used the light in these photos and in the video.
- Powdered sugar. For a refined sugar-free version, you can make your own powdered sugar. However, the enamel will be darker in color.
Baked Pumpkin Donuts
This healthy baked pumpkin donut recipe is easy to make and irresistibly delicious! These homemade pumpkin donuts are moist, fluffy, and ready in under 30 minutes! They are baked and not fried and are made with whole wheat flour! Preparation time: 10 minutes Cook time: 10 minutes Total time: 30 minutes Servings: 6 Donuts Calories: 274.3kcal
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon of baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon of pumpkin pie spices
- ¼ teaspoon of sea salt
- ¼ cup pumpkin puree
- 2 tablespoons melted butter
- 1 large egg
- ¼ cup milk
- ½ teaspoon of pure vanilla extract
- ½ cup brown sugar
- 1 cup powdered sugar
- ½ teaspoon of cinnamon
- 2-3 tablespoons of milk
Make the pumpkin donuts: Preheat the oven to 350 degrees.
- Grease a standard 6-well donut pan, set aside.
- In a small bowl, combine the dry ingredients (flours, baking powder, cinnamon, pumpkin pie spices, sea salt) and set aside.
- In large bowl, mix squash and melted butter until smooth and combined.
- Add the egg, milk, and vanilla and stir to combine.
- Add brown sugar and stir until completely combined and dissolved in the dough.
- Add the dry ingredients and stir until everything is combined and the dough is homogeneous (uniform).
- Transfer the dough from the bowl to a quart Ziploc bag or piping bag. If you use a plastic bag, cut off one end of the bag.
- Place the dough in the wells of the donut tray.
- Use your finger to soften the air bags.
- Bake in a preheated oven for 10-12 minutes, or until the tops pop again when touched and lightly browned.
- Let stand on the donut tray for 5 minutes, then remove to a wire rack to cool completely.
Make the frosting:
- In a medium bowl, combine the powdered sugar and cinnamon.
- Add 2 tablespoons of milk and stir to combine.
- The mixture should be firm but fluid (it is easily poured with a spoon but not liquid).
- If necessary, add more ½ teaspoon milk at a time (a little helps a lot).
Glaze the donuts:
- Once the pumpkin donuts have completely cooled, apply the frosting in one of the following two ways:
- 1) Dip the top of the donuts into the enamel-filled container and then place it on a wire cooling rack to harden.
- 2) Use a spoon and place the frosting on the donuts. Let sit on wire cooling rack to harden.
- Let the glazed pumpkin donuts settle at room temperature or in the refrigerator until the glaze hardens, then enjoy!
Serving: 1 donut (with frosting) | Calories :: 274.3kcal | Carbohydrates: 60.2g | Protein: 4.2g | Fat: 5.2g | Saturated Fat: 2.9g | Polyunsaturated fats: 0.3g | Monounsaturated fat: 1.3g | Cholesterol: 42.4mg | Sodium: 225mg | Potassium: 120.2mg | Fiber: 2.1g | Sugar: 38.5g | Vitamin A: 1445 IU | Vitamin C: 0.5mg | Calcium: 102mg | Iron: 1.7mg
What can I do with pumpkin?
I have some delicious ideas for you if you're looking to do something with pumpkin, plus these baked pumpkin donuts of course!
- Make a loaf of BEST pumpkin bread forever!
- This pumpkin pie is the BEST and is made entirely from scratch. Or try this dairy-free pumpkin pie that's just as delicious!
- Baked pumpkin oatmeal is one of our favorite fall breakfasts!
- This unbaked pumpkin vegan cheesecake is great if you have people in your family with food allergies! Also this paleo pumpkin bread, these paleo pumpkin muffins and these vegan mini pumpkin pies!
- Make a batch of this pumpkin coffee cream. It is healthy and delicious!
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