Pumpkin Donuts Recipe
This pumpkin donuts recipe isdesigned to be both delicious and nourishing, with easy-to-follow instructionsperfect for beginners. Whether you're looking to whip up a quick fallbreakfast or impress guests at a cozy morning brunch, these donutsare sure to please. Plus, I've included substitutions for common allergens, soeveryone can enjoy these soft, spiced treats.
Ingredients
- 1 cup pumpkin puree canned or fresh
- 2 large eggs or 2 flax eggs
- 1/3 cup milk or almond/oat milk
- 1/4 cup melted coconut oil or butter
- 1/2 cup brown sugar or coconut sugar
- 1 1/2 cups whole wheat flour or gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp each: nutmeg ginger, cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cinnamon sugar or chocolate syrup or vanilla glaze with crushed candies optional
- Olive oil spray for the pan
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan with olive oil spray.
- Mix wet ingredients: In a bowl, combine pumpkin puree, eggs, milk, coconut oil, brown sugar, and vanilla.
- Mix dry ingredients: In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine wet and dry ingredients. Gently fold until just combined.
- Pipe batter into the donut pan, filling each cavity 3/4 full.
- Bake for 15-18 minutes, until golden and a toothpick comes out clean. Let donuts cool for 5 minutes before transferring to a rack.
- Optional: Coat in cinnamon sugar or vanilla glaze or with chocolate syrup while warm for extra flavor.
Notes
Substitutions:
- Dairy-free: Use almond or oat milk.
- Gluten-free: Substitute flour with gluten-free blend.
- Vegan: Use flax eggs instead of regular eggs