Pumpkin Doughnuts

Pumpkin Doughnuts
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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

Ingredients

  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

Preparation

  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

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