Pumpkin Spice Donuts
Light and fluffy pumpkin spice donuts baked to perfection and coated in warm cinnamon sugar. These donuts come together quickly and make the perfect fall treat for breakfast or dessert.
Servings: 12
Ingredients
Donuts
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- 1 cup pumpkin puree
- ½ cup coconut sugar
- ½ teaspoon vanilla
- ¼ cup coconut oil melted
- 2 large eggs at room temperature
Cinnamon Sugar Topping
- 1 Tablespoon coconut oil melted
- ½ cup cane sugar
- ½ Tablespoon cinnamon
Instructions
- Preheat oven to 350°F and spray two (6-cavity) donut pans with cooking spray.
- In a medium bowl, add the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir until combined.
- In another medium bowl, whisk together pumpkin puree, sugar, vanilla, oil and eggs until combined.
- Add wet mixture to flour mixture, and stir until just combined.
- Spoon or pipe batter evenly into the 12 cavities.
- Bake for 10-12 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are baking, mix together sugar and cinnamon in a shallow bowl.
- Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated.
Notes
- Pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices that will change the recipe.
- Storage: Store cooled donuts in an airtight container for 2 to 3 days at room temperature or 4 to 5 days in the fridge. You can also freeze them for up to 3 months. Let thaw at room temperature and reheat in a toaster oven if you want them warm again.
Nutrition
Serving: 1 donut | Calories: 210kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 202mg | Potassium: 107mg | Fiber: 5g | Sugar: 17g