For quite some time, I’ve wanted a doughnut pan. I think this had to do with the fact that I hadn’t had a doughnut in ages (cake doughnuts with frosting and sprinkles are the best btw) and I needed to satisfy my doughnut craving by making doughnuts. But for whatever reason, I never bought a doughnut pan, just talked incessantly about it.
During a recent trip to Bed, Bath and Beyond I finally bought one and immediately started brainstorming ideas for my first batch of doughnuts. Since it is October and my pumpkin obsession is in full force, I decided that my first batch of doughnuts would be pumpkin ones.
These doughnuts are whole-wheat, made with healthy ingredients and are quite a delight! I didn’t use a glaze on this batch but I think I will next time. Instead, I rolled them in cinnamon and sugar once they were done baking which gave them a nice touch of sweetness.
My doughnut pan only had room for 6 doughnuts, so I made mini-doughnut holes with the remaining batter. The doughnut holes are a great mid-afternoon pick me up with a cup of tea (pumpkin of course).
Baked Pumpkin Doughnuts (inspired from this recipe)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sunflower oil
1/4 cup maple syrup
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup unsweetened almond milk
1. Assemble your ingredients and preheat your oven to 350F.
3. In a separate bowl, mix together your wet ingredients: egg, almond milk, sunflower oil, maple syrup, vanilla and pumpkin.
4. Fold your dry ingredients into the wet ones and continue mixing until everything is well blended.
5. Grease your doughnut pan (or mini-muffin pan for doughnut holes) and pour the batter into the molds. Be careful not to add too much batter like I did the first time!
7. Pull doughnuts out of the oven and set on a rack or plate to cool. Once cooled, roll the doughnuts in cinnamon and sugar.