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Baked Pumpkin Doughnuts
Baked Pumpkin Doughnuts
Yield: 12 donuts
Prep Time: 20 min
Cook Time: 10 min
These "healthy" doughnuts are best when eaten fresh, or within a day or so of when they're baked. Think of them as a decadent treat while you're watching your calories...
Ingredients:
DOUGHNUTS:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pure pumpkin
2 large eggs
1/4 cup nonfat milk
1/4 cup butter, softenedICING:
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons nonfat milkDirections:
1. Preheat oven to 375°F. Grease two baking sheets (or donut pans)
2. Prepare doughnuts: In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter; beat with an electric mixer on low speed until mixed.
3. Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto prepared baking sheets in 3-inch circles (or pipe onto donut pans). Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
4. Prepare icing: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
Nutritional Information per serving:
Serving size: 1 donut
Calories per serving: 229
Fat per serving: 5g
Saturated Fat per serving: 3g
Sugar per serving: 26g
Fiber per serving: 1g
Protein per serving: 3.5g
Cholesterol per serving: 46mg
Carbohydrates per serving: 43gWW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5Source: RecipeGirl.com
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Chaya — November 15, 2009 @ 1:30 PM
Baked is so much better than fried. I want to give this a try.
Pat — August 9, 2010 @ 7:16 PM
Seriously? Seriously? Okay so I’ve got some more pumpkin to use up after making your Amish Pumpkin rolls so these are perfect, plus I need to dust off my dought baking pan. Will report back on these by the end of the week, yippee! Not sure if I should do a glaze though, do you think I could do something with just tossing them in some powdered sugar and cinnamon?
conniemom — October 15, 2010 @ 12:10 PM
This recipe IS truly a KEPPER!!! There was a chill in the Autumn air so I tried this recipe this a.m….. WOW! Perfect with a hot cup of coffee on this chilly day! Followed the recipe exactly…trying the glaze on 6 of the doughnuts and pwd. sugar on the other six…. Loved them BOTH!!!! Thank-You recipegirl!!!
Lori Lange replied: — October 15th, 2010 @ 12:28 PM
@conniemom, You’re welcome! Now I’m craving these!
Charlotte — November 6, 2010 @ 11:21 AM
Sorry but my family and I didn’t like these. They had no resemblance in texture to any donut. I thought they would be like a cake donut but they were just cake. Not sweet enough either. Good idea though!
Sarah E. — June 3, 2011 @ 12:01 PM
Mine turned out a bit dry
Linda Hielscher — September 14, 2011 @ 5:24 PM
Very Very Very good!!! I did change the amount of pumpkin to 1 cup. A review stated that they were a bit dry. Maybe from over cooking but mine were very moist. I also added a tablespoon of neufchatel cheese to the glaze. These won’t last long … my kids love them.
Michelle — October 26, 2012 @ 6:25 AM
My 5 year old son had a great time helping me make these this morning…and an even better time eating one! Ours turned out nice and moist. I used whole wheat flour because that was all I had and they were yummy.