Pumpkin Spice Baked Donuts Recipe

I am embarrassingly excited about the fact that these Pumpkin Spice Baked Donuts were made without any oil, butter or white sugar.  Not only are they moist, fluffy and delicious but they are also packed with protein, nutrients and fiber.  

Cassie from Bake Your Day was gracious enough to send me a donut pan out of the goodness of her heart. (Aren’t food bloggers the best??)

Admittedly, I am not a fan of traditional fried donuts (shocker) but I was eager to come up with a baked version that tastes like a naughty donut but is secretly a nutritious breakfast.

Mission accomplished thanks to luscious pumpkin, creamy yogurt and just enough cinnamon and sugar to make you feel all warm and happy inside.

The fact that my 15 month old son can feed this to himself is an added bonus.

Cassie, I hope I made you proud! xoxo

Pumpkin Spice Baked Donuts

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 18

• Serving size: 1 donut
• Calories: 122

• Fat: 3.5 g
• Saturated fat: .5 g
• Unsaturated fat: 3 g
• Trans fat: 0
• Carbohydrates: 19.8 g
• Sugar: 7.7 g
• Sodium: 152 mg
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 20 mg

Recipe type: Dessert

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

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No oil or white sugar is needed to create these moist, flavorful and addictive pumpkin spice baked donuts.

Ingredients

• 1 cup whole wheat pastry flour (or white whole wheat flour)
• 1 cup oats
• ¼ cup toasted wheat germ (plus 2 tablespoons for coating)
• ¼ cup brown sugar – packed (plus 2 tablespoons for coating)
• 2 tablespoons flax seed meal
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (plus 1 teaspoon for coating)
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup pure pumpkin
• 1 ripe banana – mashed
• ¾ cup plain low fat yogurt
• ½ cup apple sauce – unsweetened
• 2 large eggs
• 2 tablespoons molasses
• 1 teaspoon vanilla
• ½ cup walnuts – chopped

Instructions

1. Pre-heat oven to 350 degrees and spray a donut pan with non-stick spray.
2. In a medium bowl, whisk together all dry ingredients except the chopped nuts: whole wheat pastry flour, oats, brown sugar, wheat germ, flax seed meal, baking soda, salt, spices; set aside.
3. In a separate large bowl, whisk together wet ingredients: mashed banana, apple sauce, eggs, yogurt, pumpkin, molasses and vanilla.
4. Slowly add the dry ingredients to the wet and stir until just combined.
5. Gently fold the chopped walnuts into the mixture.
6. Using a large ice cream scoop, carefully divide mixture evenly among several donut pans or muffin tins if you do not have a donut pan. (See NOTE below if baking muffins.)
7. Bake for 20 minutes or until toothpick comes out clean.
8. While donuts are baking, combine 2 tablespoons of brown sugar, 2 tablespoons of toasted wheat germ and 1 teaspoon of cinnamon in a small bowl for coating the donuts when they are warm.
9. After donuts have cooled for 10 minutes but are still slightly warm, carefully dip both sides into the cinnamon sugar mixture until evenly coated; let cool completely or serve warm.

Notes

Don’t have a donut pan? Do-nut worry about it! These make fantastic muffins and the recipe is exactly the same! Note: If making muffins, sprinkle the cinnamon/sugar/wheat germ mixture evenly on top of each muffin before baking.

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