Monica Irwin is the creator of Veggie Buds Club – she stopped by to make delicious pumpkin baked donuts to celebrate fall.
Baked Pumpkin Donuts
Makes 6 large donuts, 12 mini donuts, or 12-14 mini muffins
- 1 ¼ cups whole wheat flour (or gluten-free flour blend)*
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon ground ginger, pinch of ground nutmeg and cloves)
- ¼ cup plus 2 tablespoons pumpkin purée (from a can or homemade)
- 2 tablespoons neutral oil
- 1 tablespoon maple syrup
- ½ cup coconut sugar (or 1/3 cup brown sugar)
- ½ cup milk (any kind)
- 2 tablespoons coconut oil or butter, melted
- ¼ cup maple sugar, granulated sugar, or coconut sugar
- ¼ teaspoon pumpkin pie spice or cinnamon
- Preheat the oven to 350 degrees. Generously grease a donut pan or mini muffin tin.
- In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- In a second bowl, whisk the remaining ingredients (besides the topping). Add the wet ingredient to the bowl of dry ingredients and mix with a spatula or wooden spoon until just combined.
- If making donuts, scoop batter into a small zip-top bag. Twist the top then cut the tip off of one corner of the bag. Squeeze the batter into your donut pan, filling them each about ¾ of the way. If making donut “holes,” scoop batter into muffin tin using a spoon or small ice cream scoop.
- Bake until a toothpick inserted into the center of the donut or mini muffin comes out clean, about 10 to 12 minutes for large donuts and 8 to 10 minutes for mini donuts or muffins.
- Allow to cool for 10 to 15 minutes then transfer donuts to a cooling rack. Mix sugar and extra pumpkin pie spice in a small, shallow bowl. When donuts are cool enough to handle, use a pastry brush to coat the tops of the donuts with a thin layer of oil. Dip into spiced sugar mixture.
- The sugar coated donuts are best enjoyed the same day they are made. Plain donuts can be stored in an airtight container at room temperature for 2 days or in the refrigerator for 3 to 4 days.
*Monica used Bob’s Red Mill white whole wheat flour, oat flour, and gluten-free flour mix with success.
Use TCL25 for 25% off any subscription or shop product at veggiebudsclub.com until Sunday, Oct 13th.