Inihaw na mga Donut na Kalabasa (Dough na may 2 Sangkap)

mga ito Inihaw na mga Donut na Kalabasa are no-added sugar, oil-free, donuts with a dough made from just 2 ingredients!

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Inihaw na mga Donut na Kalabasa

mga ito Inihaw na mga Donut na Kalabasa are no-added sugar, oil-free, donuts with a dough made from just 2 ingredients!

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Prep Time: 10 minuto min

Magluto Oras: 12 minuto min

Kabuuang Oras: 22 minuto min

Kurso: Almusal, Panghimagas

Cuisine: Amerikano

Servings: 7 mini donuts

Mga Calorie: 119.2 kcal

May-akda: Carine Claudepierre

Paraan ng PaglulutoPigilan ang pagdilim ng iyong screen

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 ¼ tasa Harinang Kusang Tumataas - (tala 1)
• ▢ ⅔ tasa + 1 kutsara De-latang Purée ng Kalabasa - (tala 2)

patong

• ▢ 1 kutsarita Mga Pampalasa ng Pumpkin Pie - (tala 3)
• ▢ ¼ tasa Hindi Pinong Cane Sugar - (tala 4)
• ▢ 3-4 sprays Banayad na Lasa ng Langis ng Oliba - (tala 5)

tagubilin

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil paper with olive oil spray. Set aside.
• In a large mixing bowl, add self-rising flour and pumpkin puree. Stir with a rubber spatula at first, then lightly oil your hands to squeeze and knead the ingredient together until it forms a soft dough ball. If too wet, sprinkle a little extra flour. If too dry, add a bit more pumpkin puree.
• Divide the dough into 6 equal-sized balls. Spray a little oil around each dough ball, then press into a thick disc between your oiled hands.
• Release each cylinder of dough onto the baking sheet, leaving half an inch between the donuts – they won't expand much.
• Use the nozzle of a piping bag to press in the center of each cylinder and cut a hole in the donuts. Gather the 7 pieces of dough you removed from the center of each donut, and reform a ball for one last donut.
• Brush the top of each donut with almond milk.
• Bake the donuts for 12-15 minutes at 350°F (180°C) until the outside looks dry and a toothpick inserted in the center of each donut comes out clean. if wet, keep baking for an extra 2 minutes until it comes out clean.
• In a small mixing bowl, stir the sugar and pumpkin spices. Set aside.
• The donuts look pale, bready, and dry just after baking. That's normal, they are not fried, and they won't look like donuts for now. To make them taste like donuts, let them cool down on a cooling rack for 15 minutes, then spray light flavor oil on both sides of each donut and roll them into the pumpkin spice sugar to stick the sugar onto the oiled donuts.

Mga Tala

Tandaan 1: To make your own self-rising flour, stir 1 1/4 cups of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.

Tandaan 2: I am using pure, organic canned pumpkin puree, which is made of 100% pumpkin with no added sugar and no additives. You can also gumawa ng sarili mong kalabasang puree.

Tandaan 3: Or simply use ground cinnamon if you can’t find pumpkin pie spices.

Tandaan 4: Any crystal sweetener can be used to coat the donuts, including low-calorie, zero-carb sweeteners, like allulose, erythritol, or unrefined sugar like coconut sugar.

Tandaan 5: Use oil in a spray bottle to prevent adding too much oil around the donuts, or use a pastry brush to coat them gently. Use a low-flavor oil like mild-flavor olive oil.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Paraan ng Air Fryer: If you have an air fryer, these donuts come out great! I recommend cooking them for 8-12 minutes at 160°C (325°F) for a perfectly cooked result.

Imbakan: Store the donuts for up to 3 days at room temperature in an airtight container or freeze up to 1 month in sealed bags.

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Pagkain

Paglilingkod: 1donat | Mga Calorie: 119.2kcal | Carbohydrates: 25.9g | Protina: 3g | Taba: 0.9g | Saturated fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated na taba: 0.4g | Sosa: 2.1mg | Potassium: 87.5mg | Hibla: 1.4g | Asukal: 8.2g | Vitamin A: 4605.9IU | Bitamina C: 1.3mg | Calcium: 13mg | Iron: 0.7mg | magnesiyo: 12.8mg | Posporus: 32.3mg | Zinc: 0.2mg

Ingredients at Substitutions

You only need 2 simple ingredients to make this dough, and a few more for the decoration. Here’s how to pick and swap them.

• Harinang Kusang Tumataas – This is the main dry ingredient that gives the donuts their structure. Since it already has baking powder mixed in, it’s what makes the donuts rise and gives them a soft, cakey texture. For a gluten-free version, follow my Gluten-Free Conversion.
• De-latang Purée ng Kalabasa – This ingredient is the star of the dough, providing natural sweetness, moisture, and a lovely pumpkin flavor. It also acts as a binder, which is why you don’t need any eggs or oil in the dough itself.
• Mga Pampalasa ng Pumpkin Pie – Used in the coating, this spice blend provides the classic warm and cozy flavor we all associate with pumpkin treats. If you don’t have it, plain cinnamon is a great substitute.
• Hindi Pinong Cane Sugar – This is for the coating, adding sweetness and a delicate crunch to the outside of the baked donuts. I like unrefined cane sugar, but any crystal sweetener, including coconut sugar or a monk fruit blend, works too.
• Banayad na Lasa ng Langis ng Oliba – A light spray of oil after baking is the secret to getting the sugar coating to stick. It also adds a little richness to the donut’s exterior, making it taste more indulgent.

How to Make Baked Pumpkin Donuts (in Pictures)

Mga Tip sa Pagbe-bake ni Carine

Let me share a few more tips for a perfect donut.

• Tiwala sa Proseso – Don’t worry if the donuts look pale or feel dry right out of the oven. That’s completely normal for this type of baked donut. Once you coat them in a little oil and the pumpkin spice sugar, they will look and taste just right.
• Air Fryer Method – If you have an air fryer, these donuts come out great! I recommend cooking them for 8-12 minutes at 160°C (325°F) for a perfectly cooked result.
• Squash Swaps – While this recipe calls for pumpkin puree, you can easily substitute it with any other winter squash puree you like. Butternut squash or sweet potato puree would also be delicious.
• Frying Option – If you’re craving a more traditional fried donut, this dough works for that too. Just be sure to use a high-smoke-point oil, like avocado oil, for the best results.
• Bigger Batches – This recipe is very easy to double if you want to make more donuts or simply create larger ones. You may just need to add a few extra minutes to the baking time.

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