Pumpkin Donuts
User Reviews
5.0
21 reviews
Excellent
Pumpkin Donuts
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These Pumpkin Donuts with Maple Glaze are ideal for portion control, are low calorie, and have less fat than fried donuts. They are baked, quick and easy to prepare, and quite yummy, making the perfect Autumn coffee time treat.
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Ingredients
For the Baked Pumpkin Donuts:
- ¾ cup all-purpose flour If you prefer, you can use 1 cup of all-purpose flour in this recipe and skip the oat flour. But to give a touch of health to this recipe, we prefer to use either ¾ cup all-purpose flour and ¼ cup of oat flour, or ⅔ cup all-purpose flour and ⅓ cup whole wheat flour, making it wholesome).
- ¼ cup oat flour to make oat flour, grind well old-fashioned oats in a food processor or blender until getting a fine flour texture
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg at room temperature
- ⅓ cup light brown sugar
- ¼ cup oil
- ½ teaspoon vanilla extract
- ½ cup canned pumpkin or pumpkin puree it is the same as a mashed pumpkin. There are no spices or sugar added.
For the Maple Glaze:
- 1¼ cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup or Karo dark corn syrup
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a mini donut pan with cooking spray and set aside.
- In a medium bowl, combine dry ingredients (the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt). Set aside.
- In another bowl, whisk together the wet ingredients (egg, brown sugar, oil, vanilla extract, and canned pumpkin).
- Add the wet ingredients to the dry ingredients and whisk until combined, forming a thick donut batter.
- Transfer it to a large pipping bag and pipe into the greased donut pan, filling about halfway full.
- Bake for about 6-7 minutes or until the donuts spring back when touched, or when a toothpick inserted in a donut comes out clean or without any crumbs.
- Transfer the cake donuts to a wire rack and let them cool down.
- Meanwhile, prepare the maple glaze: Whisk all the ingredients together in a small bowl until smooth. Place the rack of donuts over a baking sheet lined with parchment paper. Then, dip the top of the pumpkin donuts into the maple glaze, turning to coat well. Let baked donuts rest on the rack until the glaze sets completely.
Notes
- STORAGE
- Homemade donuts are best when eaten fresh (or on the day they are baked). However, you can store leftovers in an airtight container and keep them at room temperature for
- Freeze them without the maple glaze! Once the donuts cool, place them in an airtight container and freeze for up to 1 month.
- Thaw them in the fridge before bringing them to room temperature and covering their top with the maple glaze.
Nutrition Information
Show Details
Calories
180.4kcal
(9%)
Carbohydrates
32g
(11%)
Protein
1.8g
(4%)
Fat
5.4g
(8%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1.5g
Monounsaturated Fat
3.2g
Trans Fat
0.02g
Cholesterol
13.6mg
(5%)
Sodium
131.6mg
(5%)
Potassium
90.8mg
(3%)
Fiber
0.8g
(3%)
Sugar
23g
(46%)
Vitamin A
1609.1IU
(32%)
Vitamin C
0.5mg
(1%)
Calcium
31mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12mini donuts
Amount Per Serving
Calories 1804 kcal
% Daily Value*
| Calories | 180.4kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 1.8g | 4% |
| Fat | 5.4g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 13.6mg | 5% |
| Sodium | 131.6mg | 5% |
| Potassium | 90.8mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 23g | 46% |
| Vitamin A | 1609.1IU | 32% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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