Baked Pumpkin Dounts come from a healither donut recipe that is perfect for fall and the holiday season.
Everyone loves waking up to donuts and no other variety screams of fall more so than pumpkin donuts.
Baked and not fried, this pumpkin recipe lets you have a second donut without feeling any guilt!
What’s in them?
We are a family who loves our pumpkin recipes and also our donuts,
The beautiful thing about this baked donut recipe is that you can make it your own.
Add whatever spices sound good to you.
- Pumpkin Spice
To this mixture, we combine the usual baking suspects of flour, sugar, butter, and a raising agent, baking powder.
This donut recipe comes out of the oven instead of the deep fryer, saving you fat calories that you can use up by sneaking in just one more donut, should you choose.
You won’t be judged.
After the pumpkin donuts come out of the oven, they are allowed to cool for a bit.
Then we remove them from their pan and give then a quick dip in butter just before dredging the baked donuts in a mixture of sugar and cinnamon.
What could be better?
As you can see from the above photos, we made a couple of mini donuts as well and then coated them in white powdered sugar for a yummy alternative coating.
These just may be the best donuts that I’ve ever made and I’m happy to report that when served to our weekend guests, they all had the same reaction.
This autumn season, be sure and try this low-fat recipe for pumpkin donuts.
They are incredibly delicious.
These Baked Pumpkin Donuts are tailor-made to dunk in your beverage of choice, we strongly suggest a cup of hot java or a glass of cold milk.
Either do the trick quite nicely!
More Donut Recipes Just for You:
Baked Pumpkin Donuts
For the Donuts
For the Coating
- 4 tbsp butter melted
- 1 cup granulated sugar
- 1 tbsp cinnamon
- Preheat oven to 350° F and apply a coating of non-stick baking spray to a donut pan.
- Using a medium size mixing bowl, combine all the ingredients for the donuts and use a fork to mix thoroughly.
- Use a spoon to transfer batter to the donut baking pan, evenly distributing it between six donut forms. Place in oven and bake for about 15 minutes or until a toothpick comes out clean, after inserting it.
- Allow to cool about 15 minutes on cooling wrack. Meanwhile, prepare coating by melting butter in a bowl large enough to accommodate a donut. In separate bowl of same size, combine sugar and cinnamon for the coating process as well.
- Remove donuts from pan and dip in butter, allow to drip for a minute and then roll in sugar and cinnamon mixture. Enjoy with a hot cup of coffee or a cold glass of milk.