Baked Pumpkin Donuts

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These Baked Pumpkin Donuts are no-added sugar, oil-free, donuts with a dough made from just 2 ingredients!

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Prep Time10

Cook Time12

Total Time22

Servings: mini donuts

Calories: 119.2kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cups Self-Rising Flour (note 1)
⅔ cup + 1 tablespoon Canned Pumpkin Puree (note 2)

Coating

1 teaspoon Pumpkin Pie Spices (note 3)
¼ cup Unrefined Cane Sugar (note 4)
3-4 sprays Mild-Flavor Olive Oil (note 5)

US Customary - Metric

Instructions

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.

Notes

Note 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 gluten-free converter, but don’t forget the baking powder.

Note 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 make your own pumpkin puree.

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

Note 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.

Note 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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

Nutrition