Description
These baked pumpkin donuts combine the warm, spiced flavors of autumn with 40% less sugar and 60% more fiber than store-bought, proving indulgent seasonal treats can be both delicious and wholesome.
Ingredients
Scale
- ¾ cup all-purpose flour
- ¼ cup oat flour
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 large egg (room temperature)
- ⅓ cup light brown sugar
- ¼ cup oil
- ½ tsp vanilla extract
- ½ cup canned pumpkin puree
- Maple Glaze: 1¼ cups powdered sugar, 3 tbsp maple syrup, 1 tbsp dark corn syrup, ½ tbsp water, ¼ tsp ground cinnamon
- Optional substitutions: 1 cup all-purpose flour only, or ⅓ cup whole wheat flour instead of oat flour
Instructions
- Preheat oven to 375°F (190°C). Grease mini donut pan.
- In a bowl, whisk flours, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk egg, brown sugar, oil, vanilla, and pumpkin puree until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Pipe batter into donut pan, filling halfway.
- Bake 6–7 minutes until donuts spring back when touched.
- Cool on wire rack. Whisk glaze ingredients until smooth.
- Dip tops of cooled donuts in glaze, allow to set 5–10 minutes before serving.
Notes
Avoid overmixing to prevent dense donuts. Always cool before glazing. For extra nutrition, substitute part of flour with whole wheat or protein powder.
- Prep Time: 15 minutes
- Cook Time: 6-7 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 23g
- Sodium: 150mg
- Fat: 5.4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.8g
- Protein: 1.8g
- Cholesterol: 20mg
Keywords: pumpkin donuts, fall treat, baked donuts, pumpkin spice, healthy donuts, autumn baking