These baked pumpkin doughnuts are fluffy, tasty and most importantly, easy to make! They would be a perfect treat to bake for a Halloween party. This recipe makes about 18 doughnuts.
PRO TIP: Accurate measuring of ingredients by volume, leads to more superior tasting doughnuts! The tare feature on our EatSmart Precision Elite Digital Kitchen Scale will help with all of your baking needs.
- 1 cup sugar (200 grams)
- 4 tablespoons butter (60 grams)
- 1 cup pumpkin puree (225 grams)
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups of whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup of milk of your choice (We used whole milk)
Spooky sprinkles of your choice + cinnamon + sugar
Preheat the oven to 350F/176C.
Spray a doughnut tin with cooking spray, and set aside.
In a medium bowl, mix together the butter and sugar.
Add in the egg, pumpkin puree, and vanilla until combined.
Mix in the dry ingredients; flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Add in the milk and stir all ingredients together into a smooth batter.
Spoon the batter into doughnut pan and distribute evenly.
Bake 12-14 minutes or until a toothpick comes out clean.
Let cool on wire racks 5-10 minutes.
Makes about 18 doughnuts.
For the spooky topping:
In a new small bowl, melt ~ 2 tablespoons of butter in the microwave for ~10 seconds or until melted. In a second bowl, mix together sprinkles, cinnamon and sugar (make the ratios according to your taste). Dip the top of the doughnut in the butter then immediately into the sprinkle mix. Set aside to let it dry. *For a healthier option, skip the spooky topping and eat plain*
NOTE: Store in the fridge for up to 5-7 days.