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Healthy Baked Pumpkin Donuts Recipe

Healthy Baked Pumpkin Donuts Recipe
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★★★★★

4.7 from 21 reviews

Delight in these Healthy Baked Pumpkin Donuts, a wholesome twist on the classic fall favorite. Made with nutrient-rich pumpkin puree, gluten-free flour, and warm spices like cinnamon and nutmeg, these donuts offer a delightful balance of flavor and nutrition. Coated in a cinnamon-sugar blend, they’re perfect for breakfast, snacks, or a guilt-free dessert.

Ingredients

Scale

For the Donuts

  • 1.5 cups canned pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, at room temperature
  • ¼ cup melted coconut oil
  • 1.5 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 ¾ cups gluten-free all-purpose flour
  • ½ teaspoon cornstarch

For the Cinnamon-Sugar Coating

  • 1 cup granulated sugar
  • ¼ cup ground cinnamon

Other

  • Melted butter (optional, for brushing before coating)

Instructions

  1. Preheat and Prepare Pans. Preheat your oven to 350°F (175°C) and grease two donut pans or mini muffin pans thoroughly to ensure easy removal of donuts after baking.
  2. Mix Wet Ingredients and Spices. In a large mixing bowl or stand mixer, combine the pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix until the batter is smooth and well combined, ensuring the spices are evenly distributed.
  3. Add Dry Ingredients. Gradually add the gluten-free all-purpose flour and cornstarch to the wet mixture. Mix well until the batter becomes slightly thick but maintains a smooth consistency without lumps.
  4. Fill the Donut Molds. Fill each donut mold about three-quarters full, approximately ¼ cup of batter per mold. For easier filling, place the batter in a ziplock bag, snip one corner, and pipe directly into the molds, or use a spoon to carefully portion the batter.
  5. Bake the Donuts. Place the filled pans on the middle rack of the oven and bake for 15-17 minutes until the donuts are puffed up, lightly golden brown, and a toothpick inserted in the center comes out clean.
  6. Cool Slightly. Remove the pans from the oven and allow the donuts to cool for 2-3 minutes in the pans to firm up slightly before removal.
  7. Prepare Cinnamon-Sugar Coating. While the donuts cool, mix together the sugar and ground cinnamon in a medium bowl until combined evenly.
  8. Remove Donuts and Coat. Carefully loosen each donut from the pan using a butter knife around the edges and gently lift them out. Optionally brush each donut with melted butter for a richer coating. Then, toss each donut in the cinnamon-sugar mixture until fully coated.
  9. Serve. Serve the donuts warm for the best texture and flavor. Enjoy your healthy pumpkin treat!

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Ensure eggs are at room temperature to help create a smooth batter.
  • Gluten-free flour helps make the donuts accessible for those with gluten sensitivities.
  • You can substitute coconut oil with melted butter if preferred, but will alter flavor and fat content slightly.
  • For a vegan version, substitute eggs with flax eggs or applesauce, and use vegan butter or oil.
  • Donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
  • Brushing with melted butter before coating in cinnamon sugar adds richness and moisture to the final donuts.

Nutrition

Keywords: healthy baked pumpkin donuts, gluten-free pumpkin donuts, autumn dessert, cinnamon sugar donuts, baked donuts recipe, pumpkin spice donuts

Find it online: https://frommamamaya.com/healthy-baked-pumpkin-donuts-recipe/