Not me getting ready for pumpkin season in August. Yes I found this recipe in my photo archives and immediately asked myself the question, have these made it to the blog yet?
Because they are so good! And you know when the time comes (looking at you October, well, September is more like it) I’ll be baking them.
Who needs a sugar infused donut fried in rancid oils when you can bake a soft decadent one in the comfort of your home, enjoy them and not even have to deal with leftovers?
No one. So join me this Fall (or late summer, I’m not looking) to find yourselves in baked donut heaven.
PS, if you don’t have a donut pan, go ahead and make these as muffins. All you have to do is add 1-2 more minutes to the baking time for standard size muffins.
Recipe inspired by PJ Hamel’s recipe for KAF.
Mini-batch Pumpkin Cake Donuts
Equipment
- Donut pan (or muffin pan)
Ingredients
- 1/2 cup pumpkin puree (120 g) sub applesauce or mashed banana
- 1 tbsp oil (14 g)
- 2 tbsp brown sugar (24 g) sub regular table sugar, maple syrup or other sweetener – you might want to increase this to 3-4 tbsp for dessert donuts, as written they're more of a "breakfast or snack donut" 😉
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/4 tsp baking soda or use total 1/2 tsp baking powder
- 1/4 tsp baking powder
- 1/2 tsp pumpkin pie spice or ground cinnamon + pinch of nutmeg, clove, ginger
- pinch of salt
- 2-3 tsp any milk/yogurt or water I use unsweetened almond milk
Cinnamon sugar coating
- 1 tbsp brown sugar (12 g)
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350F and grease 3 cavities of your donut / muffin pan.
- In a small bowl blend pumpkin, oil, sugar.
- In a mug or bowl whisk together flour, baking soda, baking powder, spices, salt.
- Add dry into wet and combine via folding (don't overmix). If the cake batter seems too dry (not pourable) add 1 tsp water/milk at a time and mix. I used 2 tsp unsweetened almond milk.
- Transfer to donut pan, bake the doughnuts for 15-18 minutes, or until a knife inserted into one comes out clean. If you're making muffins, they'll need to bake for 20-23 minutes.
- While they're still warm, sprinkle with cinnamon sugar (you can also toss them in cinnamon sugar in a bowl which will cover all sides) cool and enjoy!
Notes
- As written the donuts are amazing for breakfast or snacks. If you prefer a “dessert donut” increase sugar to 3-4 tbsp.
Yummy, maybe a bit less sweet than I would prefer. But they’re rich and moist and nicely spiced, and the recipe is so easy to follow!
Hi Clare,
thank you so much for the feedback! you’re the second person who said this thing about sweetness so i’m going to add a note wrt that 🙂 you can add a few drops of stevia etc next time, or any granulated sugar/sweetener. thanks again and hope you try more recipes! 🙂