Breakfast Recipe- Baked Pumpkin Doughnuts

C4Bimbos's picture

Nov. 06, 2016

These delicious Fall inspired pumpkin doughnuts are so easy to make you'll be wanting to make them every weekend! WARNING: it's impossible to only have one... but that's ok because they're baked which means less calories! Yay!


For doughnuts:
All purpose flour 1 1/2 Cup (24 tbs)
Whole wheat flour 1/2 Cup (8 tbs)
Salt 1/2 Teaspoon
Baking powder 2 Teaspoon
Cinnamon 1 1/2 Teaspoon
Nutmeg 1/2 Teaspoon
Egg 1
Vegetable oil 1/3 Cup (5.33 tbs)
Milk 1/2 Cup (8 tbs)
Brown sugar 1/2 Cup (8 tbs)
Vanilla extract 1 1/2 Teaspoon
Pumpkin puree 3/4 Cup (12 tbs)
For maple glaze:
Powdered sugar 1 Cup (16 tbs)
Cinnamon 1/2 Teaspoon
Maple syrup 1/4 Cup (4 tbs) (((maybe more)))



Preheat oven to 350°F.



In a large bowl, combine all purpose flour, whole wheat flour, salt, baking powder, cinnamon, nutmeg and mix well to combine.

In another bowl, combine egg, vegetable oil, milk, brown sugar, vanilla extract, pumpkin puree and whisk until smooth.

Combine ingredients in both the bowls and stir well.

Grease doughnut pan and fill the molds with prepared dough.

Pop into oven and bake for 12-14 minutes.

Once done, allow to cool completely.

In a bowl, combine powdered sugar, cinnamon and mix well.

Add maple syrup and continue to stir.

Dip doughnuts into prepared glaze and shake off excess.

Allow to set until serving.



Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 966Calories from Fat 255

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 632 mg26.33%

Total Carbohydrates 167 g55.7%

Dietary Fiber 8 g32%

Sugars 94 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet