Baked Pumpkin Doughnuts
Adapted from King Arthur Flour [1]
Notes
These doughnuts are coated in cinnamon and sugar (adding about five calories to each doughnut), but you can make the recipe more decadent by coating each with a maple glaze [2] instead.
Ingredients
- Doughnuts:
- 1/2 cup vegetable oil
3 large eggs
1 cup organic sugar
15 ounces pumpkin purée (1 can)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons white whole wheat flour
- Sugar coating:
2 tablespoons sugar
3/4 teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F.
- Add the canola oil, eggs, sugar, pumpkin, spices, salt, and baking powder to a bowl. Beat until smooth. Stir in the flaxmeal and the flour.
- Spoon the batter into lightly greased doughnut pans until they're three-quarters full. Don't fill them all the way or you won't have a hole in your doughnuts.
- Bake for 11 to 14 minutes or until a toothpick inserted comes out clean.
- Mix the sugar and cinnamon together in a small bowl.
- Let doughnuts sit for a couple minutes until firm enough to carefully transfer to a cooling rack.
- After the doughnuts have cooled for a minute or so, while they're still warm, one at a time, place each doughnut in the bowl of cinnamon sugar, flip, and coat the other side.
- Enjoy these doughnuts immediately! If you have leftovers, store them in a container. They'll get extremely moist, but popping them in the toaster will bring that slightly crunchy outer texture back.
Source: Calorie Count [3]
Information
- Category
- Desserts, Doughnuts
- Cuisine
- North American
- Yield
- 20 doughnuts
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 151