Baked Warm Pumpkin Donuts

I don’t care that pumpkin goes hand in hand with fall, it’s Spring and these babies taste amazing with my morning cup of tea. No better way to start your day, than with a happy baby, cartoons, creamy earl grey, and one of these soft baked donuts in your hand.

I made these yesterday morning, and after posting a quick image on my instagram account, I knew I had to come through with posting the recipe asap on the site. If I waited, I would be in fear of my life, not sharing such an amazing recipe with you lovelies. You see, what’s so special about this recipe is that inside, their is no oil or butter. With an option of brushing on a wee bit of butter when they are done to dip them in a cinnamony-sugar concoction for some extra added yum factor. However with each Donut at 119 calories, why not go all out and add the sweetness on top for a measly 50 calories? I know I did, and I don’t regret it one bit. 

So without further ado, here is your baked warm pumpkin donut recipe, you will forever cherish:

Warm and Spicy Baked Pumpkin Donuts | Makes 12 Donuts

(recipe from Can You Stay For Dinner?)

INGREDIENTS
Donuts
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 ¼ teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/3 cup applesauce
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Cinnamony-Sugar Coating
1/4 cup butter, melted
1/2 cup sugar
1 tablespoon cinnamon

METHOD

1. Preheat oven 350 F. Grease a donut pan or use silicon donut molds, like me, and set aside.
2. In a bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves together and set aside.

3. In a large bowl, whisk together applesauce, brown sugar, egg, vanilla, pumpkin, and milk until combined. 

4. Slowly add the dry ingredients into the mixture and stir until just combined, taking care to avoid overmixing.
5. transfer your batter to a ziploc bag, cut the tip off a corner and pipe perfectly into your pan or silicon molds. Fill each nearly to the top. Bake for 12-15 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.

6. All while your little donut delights are cooling, melt your butter in one bowl and combine the sugar and cinnamon in another. When donuts are still warm, use a pastry brush to spread a thin layer of butter onto one side of each donut, dipping them into the cinnamon sugar mixture to coat. 

Nutrition for 1 plain donut without topping 

Calories: 119, Fat: 1g, Carb: 29g, Fiber: 1g, Sugars 14g, Protein: 3gNutrition for 1 donut with cinnamony-sugar topping
Calories: 169, Fat: 5g, Carb: 33g, Fiber: 1g, Sugars: 18g, Protein: 3g

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