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.Yield: 1 dozen doughnuts
Active Time: 20
Total Time: 120
- 3 tablespoons granulated sugar, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1 cup buttermilk
- 1 cup packed light brown sugar
- 1/2 cup canned unseasoned pumpkin puree
- 3 tablespoons canola oil
- 1 teaspoon freshly grated lemon zest
- 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.
- 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.
- Spoon about 1/4 cup batter into each mold. (You will use half the batter.)
- 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.
- 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
|fat||4 g (1 g sat, 2 g mono)|
Nutrition Bonus Vitamin A (33 % daily value)
Carbohydrate Serving 2 1/2
From EatingWell December 1997