Healthy baked pumpkin donuts with glaze and full of pumpkin spice flavor. These lighter fluffy spicy donuts are ready in 30 minutes made in a donut pan or muffin tin. No yeast, no dairy, lower in calories with no oil. Full of fragrant fall baking spices!
Blend wet ingredients. Blend them into a smooth batter. Your goal is to be sure the sugar is dissolved, so mix with a hand mixer or a spoon for at least 1 minute or more.
½ cups pumpkin purée, ½ cup cane sugar, ½ cup milk, 1 teaspoon vanilla
Add the dry ingredients. Just add the measured ingredients straight to the batter, and mix the batter to combine. Don't mix for more than a minute to prevent the flour from releasing gluten and making the donuts tough in texture.
1 ¾ cup oat flour*, 1 teaspoon pumpkin pie spice, 2 teaspoon baking powder, pinch salt
Pipe or use a spoon to fill the wells to the top. My favorite way to add batter to donut wells is to pour the batter into a frosting bag or a plastic sandwich bag, snip the tip and squeeze the batter into each well.
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 in a bowl with a spoon. 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.
1 cup powdered sugar, 1-3 teaspoon milk
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.
Video
Notes
Make without a donut pan: Grease a muffin tin as you would a donut pan (no paper liners), and fill each well ⅔ full. Bake at 25 minutes or until a tester comes out clean.Make donut holes: Grease the wells of a mini muffin pan. Fill mostly to the top, bake at 375 F for 15 minute or if a tester is clean. Once they are done, tip the pan and let them fall onto a cooling rack because otherwise they will continue to cook and dry out in the hot pan. Brush with melted butter and roll in cinnamon sugar. (1 teaspoon cinnamon in ¼ cup cane sugar).About the glaze. For a white thick glaze, mix in only a few teaspoons of milk in 1 cup of powdered sugar. For a more translucent glaze, add as much as ⅛ cup of milk.*Measure the flour carefully. Use the fluff and level method. Fluff up the flour in the bag, spoon into measuring cups, and level off with a knife.