Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They’re baked, so they’re healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You’ll be enjoying donuts in no time!
I had another one of those anti-productive weekends.
We hung photos on the wall. I hated it. We took it all down. Blank walls.
I painted all of our frames the same color. I ran out of paint. I couldn’t finish. Blah.
I made a pumpkin loaf cake. It broke in half. Fail.
I DID however do a few things. I snipped some flowers and brought them inside, making cute little arrangements for our vases. I practiced some yoga, posting a picture on Instagram, obviously. I ran 5K on Sunday (a weekly tradition now since starting that 8 week fall fitness challenge) and helped my husband pick out work pants (riveting, I know).
Wow! I feel like I have to apologize for being so boring! Promise I’m reading a book that is exciting and baking yummy things for you! Don’t leave me!
So, here’s some proof!! Baked Pumpkin Donuts!
I’ll point out that mine are quickly glazed to make adorable sprinkles stick. I’m going to be blasphemous and recommend you DON’T glaze yours. Eek! Gasp! What?!
Yes! Please listen. These are MOIST. Yup, said it. They are really dense and moist and fragile and delish. They don’t need a glaze. You can try to make sprinkles stick if you must, but really, you should just gobble these up naked. The donuts, not you. Not that I’d know. Please don’t tell me.
- ¾ cup pumpkin puree (½ can)
- 2 Tbs. molasses
- 1 egg
- ¼ cup coconut oil, melted, cooled
- ½ tsp. vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. cloves
- ½ cup oat flour
- 2 Tbs. coconut flour
- 1 tsp. starch (I use tapioca starch, but potato or corn would work too!)
- 1 tsp. baking powder
- pinch of salt
- Sprinkles, for decorating, optional
- Preheat your oven to 425 deg F. Spray your donut pan with nonstick spray.
- In a mixing bowl, combine the pumpkin puree, molasses, egg, coconut oil and vanilla extract. Stir well until completely combined. Next, add all of the dry ingredients. Stir a few times until everything is incorporated but not over mixed (everything should be just moistened).
- Transfer your batter into a gallon-sized zip-top plastic bag. Snip the tip of one corner and pipe the batter into your donut pan, tapping the pan lightly on the counter to settle the batter.
- Bake the donuts for 8-10 min, or until your toothpick comes out clean. Let them cool on a wire rack for a few minutes then flip them out of the pan.
- If you want to decorate your donuts with fall sprinkles, mix ½ cup powdered sugar with 2 tsp. of water. Dip your donuts into the icing then sprinkle with sprinkles. Enjoy! (Although I dipped and sprinkled mine, these donuts are SO moist that they really don’t need it! Maybe you should eat one (or three) before deciding to glaze them!)
- Keep cooled donuts in an airtight container in the fridge for 3 days.