Healthy Baked Pumpkin Donuts

These healthy baked pumpkin donuts are SUPER easy and fast to make plus they use real pumpkin and spices to pack in flavor in every bite!

Course Breakfast, Dessert, holiday, Snack

Cuisine American, Dairy Free

Keyword baked pumpkin donuts, baked pumpkin doughnuts, healthy pumpkin desserts, healthy pumpkin donuts, healthy pumpkin doughnuts, pumpkin donuts, pumpkin doughnuts

Prep Time 10

Cook Time 18

Rest Time/ Refrigerate 30

Servings donuts

Calories 225kcal

Author Kelli Shallal MPH RD

Equipment

2silicone donut trays

Ingredients

1 ⅔ cup whole wheat pastry flour or oat flour (see notes)
1 tsp baking powder
¾ tsp baking soda
½ tsp cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
⅓ cup dark brown coconut sugar or brown sugar
⅓ cup maple syrup
⅔ cup pumpkin puree
2 large eggs
1 teaspoon vanilla
½ cup coconut oil melted

Maple Glaze/Icing

½ cup powdered sugar
1 tbsp maple syrup
1 tbsp butter or vegan butter melted, I used Myokos
1-3 tsps almond milk or any milk

Instructions

Preheat oven to 350F. Grease two donut pans with coconut oil.
In a large bowl, combine dry ingredients (whole wheat pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and brown sugar.)
1 ⅔ cup whole wheat pastry flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground cloves, ⅓ cup dark brown coconut sugar
In a medium bowl, combine wet ingredients (maple syrup, pumpkin, eggs, vanilla, and melted coconut oil) by whisking until fully incorporated.
⅓ cup dark brown coconut sugar, ⅓ cup maple syrup, ⅔ cup pumpkin puree , 2 large eggs, 1 teaspoon vanilla , ½ cup coconut oil
Add wet ingredients to dry ingredients, do not overmix.
Add batter to a zip-lock bag or piping bag, cut off the tip, pipe batter into donut holes, filling each way ¾ the way full. Use a spoon to smooth out the batter.
Bake for 18-20 minutes, spinning pan around halfway through to ensure even cooking.
Let cool for 10 minutes. Refrigerate for 20-30 minutes before glazing.
Make the glaze by combing powdered sugar, maple syrup, melted butter, and milk. (See note about obtaining desired consistency of the icing.)
½ cup powdered sugar, 1 tablespoon maple syrup, 1 tablespoon butter or vegan butter, 1-3 tsps almond milk
Dip donut in glaze, or use a spoon to spread the glaze over the top. Return donuts to the fridge to allow the glaze to set. Store in the refrigerator for up to a week.

Notes

Gluten-Free Substitution / Oat Flour

If you want to use oat flour, you can, but the result will be very delicate. For best results, let the donuts cool IN THE BAKING TRAY, then transfer to the fridge for at least an hour. They will stick together much better once cooled and chilled in the refrigerator.
Or use gluten-free 1:1 baking flour such as Bob's Red Mill.

Glaze/Icing

Adjust the level of almond milk to the desired thickness of the glaze/icing. For a thicker glaze (as in the photo), stick with only a teaspoon of milk. Add up to four teaspoons of milk for a lighter/thinner (more calorie-friendly but still delicious glaze). The thinner the glaze/icing, the more donuts you can frost, and the fewer calories each donut will be. I'm a huge fan of frosting, so I kept mine thick!

Nutrition