Baked pumpkin spice donuts gluten-free and vegan, made egg-free and dairy-free. Healthy and delicious, and ready in 20 minutes.A quick treat for when the fall season arrives, but also all year round thanks to organic canned pumpkin puree!
Baked Pumpkin Spice Donuts
Baked pumpkin spice donuts are bursting with nutrition thanks to the pumpkin puree, a delicious sweet comfort food. These pumpkin spice donuts take center stage in September, as a seasonal fall treat, coinciding with the emergence of fresh pumpkins on the market.
But you don’t have to wait until fall to enjoy them.
Fresh or Canned Pumpkin Puree for Pumpkin Spice Donuts?
Yes, you can use fresh pumpkins to make these. Cleaning, chopping and baking the chunks of pumpkin. But it’s far easier to use canned pumpkin puree. And, aside from being a time-saver, canned foods are sometimes healthier than fresh that has traveled far from point of growth, according to Healthline. Largely because canning preserves nutrients, so canned foods often have similar nutrition as their fresh counterparts.
Just be sure to choose foods that don’t have added sodium, sugars and excess preservatives or BPA in the can.
For pumpkin puree, I always turn to Farmer’s Market Foods organic brand. I find it online now since the Pandemic began, but it’s also in most grocery stories, including Whole Foods.
How Do You Make Pumpkin Spice Donuts From Scratch?
It’s easy! Just mix up the ingredients except flour in one bowl, add in the flour. Pipe into donut pan and bake. Make glaze or dip into sugar!
Which is Better Baked or Fried Donuts?
It has been pretty clear for a while that baked is best to reduce saturated fat.
Ingredients in My Pumpkin Spice Donuts
My pumpkin spice donut batter is very straight-forward, just pumpkin puree, spices, milk, sugar, salt and baking powder as well as flour. I made these with oat flour but I think all purpose and gluten-free baking flour 1 to 1 would also work.
How to Make Baked Pumpkin Donuts Without A Donut Pan?
Easy! Grease a muffin tin as you would a donut pan (no paper liners), and fill each well 2/3 full. Bake at 25 minutes or until a tester comes out clean.
Make Mini Pumpkin Muffins With This Recipe
Yes, so easy to convert this recipe into mini-muffins. Just use a mini-muffin pan. Line them, and bake at 10 minutes at 350 F and test and see if a tester is clean.
Once they are done, tip the pan and let them fall onto a cooling rack because other wise they will continue to cook and dry out in the hot pan.
I used my donut glaze on mine once they cooled.
How to Serve Baked Pumpkin Donuts?
I coat them with a vanilla glaze here, but they are also delicious dipped in a sugar cinnamon mix.
Other Healthy Baked Donut Recipes
Healthy Apple Cider Donuts
Date Sugar Donut Recipe
Chocolate Baked Donuts
Chocolate Frosted Donuts
Funfetti Vanilla Baked Birthday Donuts
Pumpkin Spice Donuts
Chocolate Chickpea Protein Donuts
Chocolate Chickpea Chocolate Glazed Donuts
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This post is sponsored by Farmer’s Market Foods. My opinions are my own.
Baked Pumpkin Donuts
Ingredients
Donuts
- 1 3/4 cup oat flour Or all-purpose or GF baking 1 to 1 flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- pinch of salt
- 1/2 cup dairy-free milk
- 1/2 cups pumpkin purée canned pumpkin
- 1/2 cup organic cane sugar
- 1 tsp vanilla
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Prep
- Preheat the oven to 350°F.
- Grease a 6-well donut pan or cupcake pan.
Make Donuts
- In a large bowl, mix up oat flour, baking powder, pumpkin spice, and salt.
- In a smaller bowl, stir up pumpkin puree, sugar, milk and vanilla. Pour the wet into the dry mixture and use a hand mixer to blend smooth.
- Pipe or use a spoon to fill the wells to the top.
- Bake for 20 -25 minutes, or until a tester comes out clean.
- Cool pan for 10 minutes, then transfer to a cooling rack.
Make Glaze
- Whisk together powdered sugar, milk and vanilla. Dip one side of each donut, allow excess to drip off, and set non-glazed side down on a cool rack. Allow glaze to set, about 10 minutes or less.
Store
- Store covered lightly for one day on the counter; any longer and they turn soggy. You can refrigerate them covered for a week, or freeze for a month. If you freeze, just set them on the counter to defrost for 20 minutes.
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
Sylph
These donuts are a wonderful treat and are rated unanimously five stars out of five by the whole family. They are moist on the inside with a slight crispness on the outside giving them exactly what is needed so that no one misses the grease of regular donuts. Thank you, Dee!
Dee Dine
I am so very excited this recipe worked so well! Thank you Sylph!! xx Dee