Pumpkin Doughnuts

Yeah, it’s Fall! And you know what that means? Well? No, I don’t mean it’s getting cold, wet, windy, dark… No no no, I mean it’s PUMPKIN SEASON! Actually, it’s pumpkin season all year round for me, especially when my freezer is stacked with my homemade pumpkin puree. But we can officially jump on the pumpkin wagon now (like with these pumpkin doughnuts), without getting weird looks, like if it’s a crime to have something pumpkin during summer.

Oven-baked

To start the (official) season right off, I’ve made these delicious and somewhat healthier pumpkin doughnuts. For one thing, they’re oven-baked instead of fried. I also only added a little bit of oil to the batter so these pumpkin doughnuts are really low-fat. And not too much sugar, as the pumpkin puree already provides a fair amount of sweetness. Added bonus: they are extremely easy to make and are ready in no time at all!

Ingredients

• 200 g pumpkin puree
• 2 eggs
• 50 g light brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 150 g plain flour
• 1 tsp baking powder
• Extra: 3 tbsp white sugar and 1 tsp cinnamon

Directions

First, preheat your oven to 180°C.

Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.

Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.

Grease two donuts pans.

Then fill the molds with the batter. You can do that with a spoon, but I’ve got an easy trick for you.

Pour the batter into a plastic bag (f.e. a ziplock bag).

Close the bag and the cut off one bottom corner. Now you can easily fill the molds with your batter.

Bake in the middle of the oven for ca. 10 minutes.

Take them out and let them cool just a little bit, maybe 5-10 minutes.

Meanwhile, mix the white sugar and the cinnamon in a small bowl or on a plate.

Lightly press each doughnut into the cinnamon sugar.

These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days. If they last that long ;).

Enjoy!

Print

Oven-baked Pumpkin Doughnuts

Servings 12 doughnuts

Author Nicole

Ingredients

• 200 g pumpkin puree
• 2 eggs
• 50 g light brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 150 g plain flour
• 1 tsp baking powder
• Extra: 3 tbsp white sugar and 1 tsp cinnamon

Instructions

1. Preheat your oven to 180°C.

2. Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.

3. Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.

4. Grease two donuts pans.

5. Then fill the molds with the batter.*
   

6. Bake in the middle of the oven for ca. 10 minutes.

7. Take them out and let them cool just a little bit, maybe 5-10 minutes.

8. Meanwhile, mix the white sugar and the cinnamon in a small bowl.

9. Lightly press each doughnut into the cinnamon sugar.

10. These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days.

Recipe Notes

*You can fill the molds that with a spoon, but I’ve got an easy trick for you:

• Pour the batter into a plastic bag (f.e. a ziplock bag).
• Close the bag and the cut off one bottom corner.
• Now you can easily fill the molds with your batter.