Soft Baked Pumpkin Donuts
Servings: 8 doughnuts
Ingredients
- 2 cups unbleached all-purpose flour
- 15 oz can pumpkin puree
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1 egg vegan option; 1/4 c apple sauce
- 1 tsp vanilla extract
Glaze
- 1/2 cup confectioner sugar
- 1 tbsp milk
- 1/4 tsp vanilla bean paste or vanilla extract
Instructions
- In a large bowl mix the flour, salt, baking powder, baking soda and spices together (dry mix)
- In a separate bowl combine the sugar, oil, pumpkin puree, eggs and vanilla. Whisk to combine
- Add the wet mix to the dry. Using a silicone spatula, fold into a smooth batter.
- Transfer batter to a pastry bag (see notes) and fill each doughnut cavity with the batter.
- Bake at 350F degrees for 12 minutes or until toothpick comes out clean. Remove from oven and let it cool off on a wire rack.
Glaze
- In a small glass bowl, combine the confectioner sugar with milk and vanilla bean paste and whisk until smooth. When doughnuts are cool, spoon about 1 tbsp of glaze over the top of each doughnut. Allow glaze to set before serving
Notes
You can use a ziplock bag instead. Make a small cut on the bottom corner. Twist the bag to push out the batter instead of squeezing.
Nutrition
Calories: 351kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 497mg | Potassium: 177mg | Fiber: 3g | Sugar: 23g | Vitamin A: 8307IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg