It’s August and the cool mornings and nights mean that it is time to bake with PUMPKIN!
I love making pumpkin baked goods, and this year I have taken great joy in baking my own donuts. Baked donuts at home are healthier than fried donuts, and just as delicious. I recommend you have a donut mold pan to bake with, which are fairly inexpensive. I picked up a two pack of Wilton donut pans on Amazon for $13.50 earlier this season. (Always grease your pan well when baking to make it easier to pop them out. I just give mine a good spray with canola oil)
Now it’s time to learn how you can make these tasty fall treats at home! If you want to make them healthier, substitute the vegetable oil for a neutral oil like coconut and you can always use a sugar substitute. If you are cautious about white sugar, try using pure maple syrup which is a more natural and non-processed sweetener.
INGREDIENTS:
- 1/4 cup of oil (vegetable or coconut)
- 2 eggs
- 3/4 cup sugar
- 3/4 cup of pumpkin purée
- 1 teaspoon of pumpkin pie spice (if you don’t have that, you could do all spice, nutmeg, or cinnamon! I added a bit of everything because I love using fall spices)
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon vanilla
- 3/4 cup and 2 tablespoons of flour
TOPPING: Cinnamon and sugar (to taste! This is optional!)
DIRECTIONS:
- Pre-heat oven to 350 degrees
- Grease your donut pans
- Using a hand or stand mixer, mix together eggs, oil, sugar, pumpkin, spices, salt, baking powder and vanilla
- Gradually add in your flour while mixing
- Once everything is well incorporated, pour batter into a large freezer bag or piping bag
- Cut a tip off in the corner of your bag and use to fill each donut mold about 3/4 full
- Bake donuts for 15 minutes
- Let cool
- Mix sugar and cinnamon in a small bowl and roll donuts in the mixture to coat
- ENJOY!
(Makes 12 donuts)
Halloween Head 