Part of the fun of apple picking is biting into the soft, sugar-coated spiced doughnuts orchards often sell that are made with cider. If you can't resist buying a dozen (or two!), pick up a can of pumpkin and head into your kitchen to bake up a batch of these doughnuts. They taste amazingly decadent for just 150 calories.
The best part about this recipe is that you finally have a reason to use those fun doughnut pans you've always wanted.
These doughnuts are coated in cinnamon and sugar (adding about five calories to each doughnut), but you can make the recipe more decadent by coating each with a maple glaze instead.
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup organic sugar
- 15 ounces pumpkin purée (1 can)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons white whole wheat flour
- Sugar coating:
- 2 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- Preheat the oven to 350°F.
- Add the canola oil, eggs, sugar, pumpkin, spices, salt, and baking powder to a bowl. Beat until smooth. Stir in the flaxmeal and the flour.
- Spoon the batter into lightly greased doughnut pans until they're three-quarters full. Don't fill them all the way or you won't have a hole in your doughnuts.
- Bake for 11 to 14 minutes or until a toothpick inserted comes out clean.
- Mix the sugar and cinnamon together in a small bowl.
- Let doughnuts sit for a couple minutes until firm enough to carefully transfer to a cooling rack.
- After the doughnuts have cooled for a minute or so, while they're still warm, one at a time, place each doughnut in the bowl of cinnamon sugar, flip, and coat the other side.
- Enjoy these doughnuts immediately! If you have leftovers, store them in a container. They'll get extremely moist, but popping them in the toaster will bring that slightly crunchy outer texture back.
Source: Calorie Count
- Desserts, Doughnuts
- 20 doughnuts
- Cook Time
- 45 mins
- Calories per serving