Baked Pumpkin Donuts 3 Ways Recipe
Make these low-sugar, gluten-free-friendly baked pumpkin donuts with simple ingredients and three different topping options in just over 30 minutes!
Servings: 6 donuts
Calories: 147kcal
Cost: $5.00
Equipment
Ingredients
Donuts
- 3/4 cup flour
- 1/4 cup monk fruit sweetener or sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie seasoning
- 1/8 teaspoon salt
- 1/2 cup pumpkin puree (canned pumpkin, not pumpkin pie filling)
- 1/4 cup light olive oil or melted butter
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 2 ounces (1/4 cup) cream cheese, room temp
- 2 Tablespoon powdered monk fruit sweetener or powdered sugar
- almond milk, if necessary to thin frosting
Vanilla Glaze
- 1/2 cup powdered monk fruit sweetener or powdered sugar
- 3 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
Donuts
- Preheat the oven to 375F. Generously spray the donut pan with non-stick cooking spray.
- In a medium-sized mixing bowl, whisk together the flour, monk fruit sweetener, baking powder, pumpkin pie spice and salt. Set aside.3/4 cup flour , 1/4 cup monk fruit sweetener, 1 teaspoon baking powder, 1 teaspoon pumpkin pie seasoning, 1/8 teaspoon salt
- In another medium-sized mixing bowl, whisk together the pumpkin puree, oil, milk, egg, and vanilla extract until combined.1/2 cup pumpkin puree , 1/4 cup light olive oil or melted butter, 1/4 cup milk, 1 egg, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and stir until there is no flour visible in the batter.
- Scoop/pour the batter into the corner of a quart-sized plastic Ziploc bag. Cut off the tip of the bag and pipe into the greased donut pan. (You may need to wet your fingers and smooth out the batter to make it more even.)
- Bake for 17-20 minutes or until a toothpick inserted into the donut comes out clean and the donuts are a golden brown. Allow to cool before adding your favorite topping!
Topping Options
- Cream Cheese Frosting: In a small mixing bowl with a hand mixer or a stand mixer, whip together the room temperature cream cheese and powdered monk fruit sweetener until smooth. Add almond milk, if necessary to thin out the frosting. Spread the frosting on the donuts with a knife and sprinkle with cinnamon or fall sprinkles.2 ounces (1/4 cup) cream cheese, room temp, 2 Tablespoon powdered monk fruit sweetener, almond milk,
- Sugar Free Vanilla Glaze: In a small mixing bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dunk the donuts into the glaze OR drizzle over donuts with the tines of a fork.1/2 cup powdered monk fruit sweetener, 3 teaspoons milk, 1/2 teaspoon vanilla extract
- Cinnamon-Sugar Topping: In a small bowl, mix together the cinnamon and sugar and pour out onto a small plate. Spray each side of the donut non-stick cooking spray and dip into the sugar mixture to coat all sides of the donut.1/4 cup sugar, 1/2 teaspoon cinnamon
Video
Notes
Substitute Tips - Gluten free 1:1 baking flour may be substituted for the wheat flour. The donuts may need to be baked longer. Start checking at 20 minutes. Any milk works in this recipe, feel free to use a dairy free one.
Storage Tips - These donuts are best eaten the same day. If storing, do not add toppings until ready to eat. Store donuts in an airtight container for up to 1 day in the fridge. Warm in the microwave until room temp and add toppings.
Nutrition is calculated with whole milk and for the donuts only (no toppings/glaze).
Nutrition
Serving: 1donut | Calories: 147kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 30.2mg | Sodium: 151.9mg | Potassium: 15.6mg | Fiber: 0.7g | Sugar: 2.2g | Vitamin A: 2.8IU | Vitamin C: 0mg | Calcium: 11.6mg | Iron: 0mg
