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Healthy Baked Pumpkin Donuts Recipe

Healthy Baked Pumpkin Donuts Recipe
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★★★★★

4.8 from 17 reviews

These Healthy Baked Pumpkin Donuts are a delicious fall treat made with canned pumpkin puree and warm spices. Baked instead of fried, they offer a moist texture and rich pumpkin flavor, coated in a cinnamon-sugar mix for a perfect balance of sweetness and spice. Using gluten-free flour makes them suitable for gluten-sensitive diets. Perfect for breakfast, snacks, or dessert, these donuts are both satisfying and nutritious.

Ingredients

Scale

For the Donuts

  • 1.5 cups canned pumpkin puree – not pumpkin pie filling
  • 4 large eggs – at room temperature
  • ¼ cup melted coconut oil
  • 1.5 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 + ¾ cups gluten-free all-purpose flour
  • ½ teaspoon cornstarch

For the Cinnamon-Sugar Coating

  • 1 cup granulated sugar
  • ¼ cup ground cinnamon

Other

  • Melted butter – optional

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two donut pans or mini muffin pans to prevent sticking.
  2. Mix wet and dry ingredients: In a large mixing bowl or stand mixer, combine pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix until the batter is smooth and well blended.
  3. Add flour and cornstarch: Stir in the gluten-free flour and cornstarch until the batter becomes slightly thick but smooth in consistency.
  4. Fill donut pans: Fill each donut mold about ¾ full; this is roughly ¼ cup of batter per donut. Use a ziplock bag with a cut corner or a spoon to transfer the batter into the mold, ensuring even portions.
  5. Bake the donuts: Place the filled pans on the middle oven rack. Bake for 15-17 minutes until the donuts have puffed up and are light golden brown on top.
  6. Cool slightly: Remove the donuts from the oven and allow them to cool in the pans for 2-3 minutes to firm up.
  7. Prepare cinnamon-sugar coating: While the donuts cool, mix the sugar and ground cinnamon in a medium-sized bowl until well combined.
  8. Remove and coat donuts: Carefully run a butter knife around each donut to loosen it, then gently lift from the pan. Toss each donut in the cinnamon-sugar mixture to coat evenly.
  9. Optional butter brushing: For extra indulgence, lightly brush the warm donuts with melted butter before coating them in cinnamon sugar.
  10. Serve warm: Enjoy the donuts fresh and warm for the best flavor and texture.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Gluten-free all-purpose flour works best; regular flour can be substituted if gluten is not a concern.
  • To make filling easier, piping the batter with a ziplock bag is recommended.
  • Donuts are best enjoyed warm but can be stored in an airtight container for up to 2 days.
  • Optionally brush with melted butter before coating with cinnamon sugar for a richer donut experience.
  • Make sure not to overfill the pans to avoid overflowing during baking.

Nutrition

Keywords: healthy pumpkin donuts, baked pumpkin donuts, gluten-free donuts, pumpkin spice, fall dessert, cinnamon sugar donuts

Find it online: https://topreci.com/healthy-baked-pumpkin-donuts-recipe/