Pumpkin Doughnuts

Pumpkin Doughnuts

These festive pumpkin doughnuts are baked rather than fried. They hold well at room temperature for several hours, but are most delicious when they are still warm.

From EatingWell: December 1997
Yield: 1 dozen doughnuts
Active Time: 20
Total Time: 120


  1. 3 tablespoons granulated sugar, divided
  2. 2 cups all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1 1/2 teaspoons baking soda
  5. 1/2 teaspoon salt
  6. 2 teaspoons ground cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. 1 large egg
  9. 1 cup buttermilk
  10. 1 cup packed light brown sugar
  11. 1/2 cup canned unseasoned pumpkin puree
  12. 3 tablespoons canola oil
  13. 1 teaspoon freshly grated lemon zest


  1. Preheat oven to 400°F. Coat a 6-mold mini Bundt pan with cooking spray. Coat the molds with 1 1/2 tablespoons granulated sugar, tapping out the excess.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin, oil and lemon zest in another large bowl. Add the dry ingredients and stir until just combined.
  3. Spoon about 1/4 cup batter into each mold. (You will use half the batter.)
  4. Bake the doughnuts until puffed and browned, 14 to 15 minutes. Let cool in the pan for 5 minutes. Loosen the edges and invert the doughnuts onto a wire rack.
  5. Clean the pan, and coat it with cooking spray and the remaining 1 1/2 tablespoons granulated sugar. Repeat steps 2-4 with the remaining batter. Serve the same day.

Tips & Notes

  • Make Ahead Tip: Hold at room temperature for 6 hours | Equipment: 6-mold mini Bundt pan


Nutrition Per Serving: 208 calories; 4 g fat (1 g sat, 2 g mono); 16 mg cholesterol; 40 g carbohydrates; 4 g protein; 1 g fiber; 349 mg sodium; 107 mg potassium.

Nutrition Bonus: Vitamin A (33 % daily value)

2 1/2 Carbohydrate Serving