Wednesday, October 22, 2014

Baked Pumpkin Donuts

So in case it isn't already fairly obvious?

I love pumpkin.

I literally had something pumpkin at every meal today.  Including one of these as a mid-morning snack.

Yes.  A donut.  As a mid-morning snack.

But this donut is different!  It's pretty low in calories (about 150 calories) and made with much healthier ingredients, and yet still has all that delicious pumpkin flavor.

In researching swaps for this recipe, I found the best news.  You can substitute butter in recipes for coconut oil.  SCORE!  And it's an even swap :)

Also, if you haven't invested in a donut baking pan?  Do it.  I have one for regular size donuts and also have a Babycakes baby donut maker and I love both.  All the goodness, and none of the grease!

Baked Pumpkin Donuts
(Adapted from

Makes 6 Donuts

1 cup whole wheat pastry flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tbsp pumpkin pie spice
2 tbsp. extra virgin coconut oil
1/4 cup brown sugar
1/2 cup pumpkin puree
3 tbsp. egg whites
1/2 tsp vanilla extract
1 tbsp. skim milk

Preheat oven to 350 degrees and spray donut pans.

Combine coconut oil, brown sugar, and pumpkin puree and cream together until smooth.  Add egg whites until combined, then add milk and vanilla and mix.

In another bowl, combine flour, baking powder, baking soda, and spices.  Add this mixture to the wet ingredients and stir until just combined.

Put the batter in a piping bag (or a ziploc with the tip cut off), pipe the batter into the donut pan.

Bake for 10-12 minutes, or until a toothpick comes out clean.  Allow to cool in pan for five minutes before transferring to a wire rack.

(You can top them with a glaze or cinnamon or powdered sugar, would be delicious!)

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