Tasty Tuesdays | Baked Pumpkin Donuts

September 22, 2015

First thing is first. 

You’re going to need to go buy yourself a donut baking pan, because let’s face it: it’s not the first thing we register for or think to buy! BUT these babies will make us and some friends pretty happy!

I’m about to introduce you to a deliciously healthy, yummy breakfast or snack, treat to take to a friend’s house or breakfast for your work friends. These pumpkin donuts are baked and made to love. 

I stumbled upon these on popsugar.com, which I’m not even quite sure how I navigated to this place in the first place…but I’m glad I did! I thought there could be nothing better to bake on this last rainy Saturday we had. And there wasn’t. They were so yummy with a glass of milk and even better the next morning, toasted with my morning coffee. And did I feel guilty about eating them? Nope, not one bit. My pumpkin addiction for this fall has begun. 

Baked Pumpkin Donuts


1 15 oz can of pumpkin puree

3 eggs

1/2 cup canola oil

1 cup sugar

3/4 tsp. cinnamon

1 1/2 tsp salt

1/4 tsp ground ginger

1 1/2 tsps baking power 

1 3/4 whole wheat flour

If you want to make this recipe super easy, then throw all of the following in your Kitchen Aid mixer. I didn’t do it this time, but I thought to myself how simple it would be if I had! Mix together the canola oil, eggs, sugar, pumpkin, spices, salt and baking powder. Stir in the flour gradually.  Once mixed well, scoop a spoonful into the greased donut pan and spread them around into the circular mold. To me, this was the most time consuming part of the recipe. Make sure to not overfill your donut molds, because you may fill in your donut hole! My first round of donuts were thicker and more full than my first, so I needed to bake them a tad bit longer. My second round were more thin and easier to toast later. 

Mix together a 1/3 cup of sugar and 1 tsp cinnamon and sprinkle onto your donut mixture before and after you bake them. I mean…you can’t have too much of this beautiful mixture, no!? 

Bake at 350 degrees for 11-14 minutes, and enjoy immediately! Really….you don’t want to miss these babies warm out of the oven! 

I personally like a gooey texture to my pastries and desserts, so I enjoyed the moist texture of the donuts. Do keep in mind that when you store these, they’ll become a tad bit more moist, so if you consider toasting them, it’ll bring back that crisp outside. Mine turned out a little flat, which I’m wondering if I were to try the recipe again….might they come out looking fluffy like donuts..? You let me know, and I’ll keep you posted on my second go ’round! 

I hope you enjoy these as much as we did! Breakfast, snack or a midday dessert–they won’t disappoint!

How are you going to eat your pumpkin donuts? 🙂



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Lindsay Davenport is a newborn and motherhood photographer + educator based in Dallas and available for travel worldwide.

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