Healthy Baked Pumpkin Donuts Recipe
These Healthy Baked Pumpkin Donuts are a delicious fall-inspired treat made with real pumpkin puree and warm spices, baked to perfection for a light and fluffy texture. Coated in a cinnamon-sugar blend, these gluten-free donuts are a wholesome alternative to traditional fried versions, perfect for a cozy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Total Time: 25-27 minutes
- Yield: 12 donuts 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Donuts
- 1.5 cups canned pumpkin puree – not pumpkin pie filling
- 4 large eggs – at room temperature
- ¼ cup melted coconut oil
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 + ¾ cups gluten-free all-purpose flour
- ½ teaspoon cornstarch
For the Cinnamon-Sugar Coating
- 1 cup granulated sugar
- ¼ cup ground cinnamon
Other
- Melted butter – optional, for brushing
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two donut pans or mini muffin pans thoroughly to prevent sticking.
- Mix Wet Ingredients and Spices: In a large mixing bowl or stand mixer, combine the pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix until the batter is smooth and homogenous.
- Add Dry Ingredients: Gradually add the gluten-free all-purpose flour and cornstarch to the wet mixture. Mix well until the batter becomes slightly thick but still smooth in texture.
- Fill Donut Pans: Spoon or pipe the batter into the donut molds, filling each about ¾ full (approximately ¼ cup per mold). Using a ziplock bag with a cut corner can make filling easier.
- Bake Donuts: Place the filled pans on the middle rack of the oven and bake for 15 to 17 minutes, or until the tops are puffed and golden brown.
- Cool Donuts: Remove the pans from the oven and let the donuts cool for 2-3 minutes in the pans.
- Prepare Cinnamon-Sugar Coating: While the donuts cool, combine 1 cup granulated sugar and ¼ cup ground cinnamon in a medium bowl. Stir lightly to blend.
- Remove Donuts: Carefully run a butter knife around the edges of each donut to loosen them and gently lift them out of the pans.
- Coat Donuts: Immediately toss each warm donut in the cinnamon-sugar mixture until fully coated. For a richer version, brush donuts with melted butter before coating.
- Serve: Enjoy the donuts warm for the best taste and texture.
Notes
- Ensure pumpkin puree is not pumpkin pie filling for accurate texture and flavor.
- Donuts are best enjoyed fresh out of the oven but can be stored in an airtight container for 2-3 days.
- Using a piping bag helps fill molds evenly and cleanly.
- Optionally, brush donuts with melted butter before cinnamon-sugar coating for a richer taste.
- Gluten-free flour ensures suitability for gluten-sensitive diets.
Keywords: pumpkin donuts, baked pumpkin donuts, healthy donuts, gluten free donuts, fall recipes, cinnamon sugar donuts, pumpkin spice, healthy breakfast
Find it online: https://dinewithlily.com/healthy-baked-pumpkin-donuts-recipe/
