Baked Pumpkin Donuts

5 from 1 vote

Skip frying in oil and make these baked pumpkin donuts instead. They are lower in sugar and healthier than a typical donut. Plus, they are ready in less than 35 minutes.

Prep Time10

Cook Time12

Resting time10

Total Time32

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: donuts

Author: Megan Olson

Ingredients

2 egg whites
1 cup pumpkin puree
3/4 cup unsweetened almond milk or milk of choice
2 tablespoons peanut butter
1/2 cup coconut sugar or sugar of choice
1 1/2 cups Gluten Free Oat Flour or regular oat flour
1/2 cup Gluten Free Rolled Oats or regular rolled oats
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoon sea salt
1/4 cup chocolate chips or diary free chocolate chips plus more for drizzling on top

US Customary - Metric

Instructions

Preheat oven to 350 F. Prepare a donut pan by spraying lightly with nonstick cooking spray.
Using a standing mixer or hand mixer, beat together the eggs, peanut butter, coconut sugar, pumpkin puree and milk.
In a separate bowl, combine the oat flour, oats, cinnamon, baking soda and sea salt. Then add the flour mixture to the wet mixture. Process to combine the two. Stir in chocolate chips.
Transfer the batter into the muffin cavities by stopping it in with a spoon, filling the cavities to the top. This will yield large, thick donuts.
Bake at 350 F for 12-15 minutes or until the donuts are cooked.
Remove from the oven and cool in the donut pan 5 minutes before flipping over a wire baking rack to pop the donuts out and cool.
Melt additional dark chocolate chips and drizzle over the top as desired. Serve immediately. Keep donuts in the refrigerator up to 1 week or freeze up to 1 month.

Notes

Use a spoon to fill the donut cavities with batter, or use a piping bag with a large opening. The spoon and bag give you more control to fill the cavities to the top without spilling or making a mess.
You must let the donuts cool for 10 minutes before removing them from the pan to ensure they don’t fall apart after baking.
Do not scoop the oat flour with the measuring spoon directly. Instead, use a spoon to fill the measuring cup with flour to ensure you don’t pack too much flour into the cup.

Nutrition