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Baked Pumpkin Donuts
Pumpkin donuts that are baked instead of fried! Wait til you see my trick for getting that crispy exterior you'd traditionally find on a fried donut!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
donuts
Calories
284
kcal
Author
Karly Campbell
Ingredients
For the donuts:
1/4
cup
pumpkin
1
large
egg
3
tablespoons
milk
2
tablespoons
vegetable oil
1
cup
flour
1/4
cup
brown sugar
1
teaspoon
cinnamon
3/4
teaspoon
baking powder
1/4
teaspoon
salt
1/8
teaspoon
baking soda
1/8
teaspoon
ginger
1/8
teaspoon
nutmeg
For the cinnamon sugar coating:
1/2
cup
butter
melted
1/3
cup
granulated sugar
1
tablespoon
ground cinnamon
Instructions
Preheat oven to 375 degrees. Spray a donut pan with non-stick spray.
Add the pumpkin, egg, milk, and oil to a mixing bowl and beat until well combined.
Add the dry ingredients to the bowl and mix to combine.
Spoon or pipe mixture into the donut pan and bake for 8-10 minutes or until a tester comes out clean.
While the donuts are cooling in the pan, add the melted butter to a small bowl. In a second bowl, add the sugar and cinnamon and stir well.
Dunk the donuts one by one into first the melted butter and then immediately into the cinnamon and sugar mixture to coat.
Serve immediately or store, tightly covered, for up to 3 days.
Video
Notes
Be sure to dunk the donuts in and out of the butter quickly, just enough to moisten the outside of the donuts.
Nutrition
Serving:
1
donut
|
Calories:
284
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
52
mg
|
Sodium:
206
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
705
IU
|
Vitamin C:
0.4
mg
|
Calcium:
65
mg
|
Iron:
1.4
mg