Baked Pumpkin Doughnuts Recipe

Name: Baked Pumpkin Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DONUTS:; 1/2 cups Whole Wheat Pastry Flour; 1/2 cups Cake Flour; 1-1/2 teaspoon Baking Powder; 1 dash Nutmeg; 1/2 teaspoons Cinnamon; 1 pinch Salt; 1/4 cups Cane Sugar; 1 Tablespoon Canola Oil; 1/4 cups Milk; 1 Egg; 1 teaspoon Vanilla Extract; 4 Tablespoons Pumpkin; FOR THE GLAZE:; 4 Tablespoons Powdered Sugar; 1 Tablespoon Milk; 1 Tablespoon Maple Syrup

Servings: persons

FOR THE DONUTS:
1/2 cups Whole Wheat Pastry Flour
1/2 cups Cake Flour
1-1/2 teaspoon Baking Powder
1 dash Nutmeg
1/2 teaspoons Cinnamon
1 pinch Salt
1/4 cups Cane Sugar
1 Tablespoon Canola Oil
1/4 cups Milk
1 Egg
1 teaspoon Vanilla Extract
4 Tablespoons Pumpkin
FOR THE GLAZE:
4 Tablespoons Powdered Sugar
1 Tablespoon Milk
1 Tablespoon Maple Syrup

1
Preheat oven to 235 F.
2
In a small bowl, sift together whole wheat flour, cake flour, baking powder, nutmeg, cinnamon and salt. Set aside.
3
In a medium bowl, beat the rest of the ingredients together with a hand mixer. Mix until smooth.
4
Add the dry ingredients into the wet, and mix with a wooden spoon or spatula until just combined. Be sure not to overmix!
5
Then divide the batter evenly between the six cavities of a standard doughnut pan and bake for 8-10 minutes.
6
While the doughnuts are baking, combine the powdered sugar, milk and maple syrup and stir to make the glaze. Once the doughnuts are cool, dip each one into the glaze.
7
Serve and enjoy!

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE DONUTS:, 1/2 cups Whole Wheat Pastry Flour, 1/2 cups Cake Flour, 1-1/2 teaspoon Baking Powder, and more.

Yes, Baked Pumpkin Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Pumpkin Doughnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions