October is officially pumpkin season! Let’s make baked pumpkin donuts. These healthier donuts are baked instead of fried, have a cake donut texture and no mixer is needed. My husband likes to call these “muffnuts” since he thinks they taste like a muffin in the shape of a donut. He’s not wrong!

If you don’t own a doughnut pan, a muffin pan will certainly work. This recipe makes about 16 small doughnuts or 10 large ones. 

Enjoy,

The Mom Chef

Ingredients:

1 3/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1 tsp pumpkin pie spice

3/4 packed light or dark brown sugar

1/2 cup melted refined coconut oil or vegetable oil

2 large eggs

1 cup pumpkin purée

1/3 cup milk

1 tsp pure vanilla extract
Additional cinnamon and powdered sugar for sprinkling (optional)

Instructions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients together in a large bowl.

3. Whisk wet ingredients together in a separate bowl.

4. Combine wet and dry ingredients.

5. Spray doughnut (or muffin) pan with non-stick cooking spray and fill about halfway with batter. (Using a Ziplock bag with the corner cut off helps make it easier to fill the doughnut pan!)

6. Bake for 10 to 11 minutes, or until edges and tops of doughnuts are lightly browned. You can also touch the batter to see if doughnut bounces back—if not, add extra baking time. 

7. Cool in pan for 2 minutes. 

8. Dump doughnuts on cooling rack to cool completely. Sprinkle with additional cinnamon and powdered sugar if desired.