baked pumpkin spice donuts

pumpkin spiced donuts

These baked pumpkin spice donuts are made with whole wheat flour, less sugar than traditional donuts, and they’ve completely by-passed the fryer! This recipe has been tested over and over and no one in my family complained about all the tastings required of them.

To keep these whole wheat donuts light and give them the perfect, cake-like texture I adjusted the flour and increased the amount of baking soda and baking powder. To boost the pumpkin flavor, I added a hefty cup of organic pureed pumpkin. You’ll also notice a good amount of ground cinnamon, which helps sweeten these treats without adding unnecessary sugar.

pumpkin spiced donuts

The first iterations of the chocolate frosting were unsuccessful – I realized that using 85% dark chocolate contained too much cocoa and didn’t result in a smooth, spreadable frosting. Using 75% dark chocolate was the perfect compromise to keep the sugar low, the chocolate flavor high, and the frosting smooth. I also decreased the calorie content in the ganache frosting by swapping in half in half in lieu of heavy cream.

These donuts cannot be made without special donut pans – I found my pans on Amazon! If you don’t have the donut pans and don’t care to purchase a set, feel free to turn the dough into cookies. Roll 2 tablespoon-full amounts of the dough into balls, place on a prepared baking sheet, and gently press down to form into a disk. Bake as directed in the recipe.

I hope you give this recipe a try – let me know if you do!

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baked pumpkin spice donuts

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Ingredients

  • 1 ½ cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ⅓ cup butter
  • 2 ½ cup whole wheat flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ tsp cinnamon
  • 4.5 ounces 75% dark chocolate (chopped)
  • 1/4 cup half and half

Instructions

  1. Preheat the oven to 350 degrees. Grease 2 6-cavity donut pan (or 1 12-cavity donut pan) with melted butter or nonstick cooking spray.
  2. In the bowl of a standing mixer, combine sugar, eggs, pumpkin puree. Mix until completely blended.
  3. Melt the butter in a medium sauce pan over medium low heat (use a light colored pan if possible). Continue to heat the melted butter, swirling the pan occasionally, until it starts to brown and you notice a nutty aroma. Once the butter browns keep a close eye on it because it can burn easily at this point. Immediately remove the pan from the heat and pour the browned butter into a bowl or measuring cup so that it can cool.
  4. Add the cooled browned butter to the egg mixture and mix until fully combined.
  5. Add the flour, baking powder, baking soda, salt, and cinnamon to the egg mixture and mix until fully combined.
  6. Use a rubber spatula to scoop the batter into a large, gallon zip-lock bag. Cut off one corner of the bag and pipe the batter into the prepared donut dish. Bake for 18-25 minutes until a toothpick inserted into the donut comes out clean.
  7. Allow the donuts to cool completely before frosting them.
  8. While the donuts cool, combine the dark chocolate and half and half in a heat proof bowl. Bring 2 inches of water to a simmer in a small saucepan. Keep the heat on low and place the bowl of chocolate over the pot of simmering water.
  9. Stirring constantly, allow the chocolate and half and half to melt together until completely smooth. Remove from the heat.
  10. Dip the cooled donuts into the melted chocolate and smooth with a butter knife. Let the chocolate harden at room temperature.

 

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