Baked Pumpkin Donuts with Caramel Glaze are moist, flavorful and packed with nutrients!
Lightly spiced and perfectly healthy these pumpkin donuts make a tasty breakfast!
After the terrible storms and tornadoes came through the other day and we stayed in the pantry, which is under our stairs, for hours, I decided I needed to clean the pantry. If my husband had been home, there would have been no way we all could have fit in it. Unfortunately, it’s not for the size, but because I keep putting stuff in and not taking stuff out of it!
There’s one little fact you should know, I used to be a ‘neat freak’. Everything had to be organized and tidy. Then… well, then I started blogging and the house hasn’t been clean since!
I made it a priority the next day and went through, organized and cleaned the pantry. I moved items with impending expiration dates to the front and grouped like items together. I found a couple of cans of pumpkin that I needed to use. I don’t know why pumpkin is generally considered a fall and winter food item. Pumpkin is so healthy and nutrient packed, it’s a good source of fiber, vitamin A and Beta Carotene. Frankly, I like it in pancakes, muffins, donuts and hand pies all year! I substitute pumpkin for the fat, oil or butter, in a lot of my recipes. By making this little substitution you can reduce fat and calories in your recipes, which is a great thing!
I really wanted to stop cleaning and make these Baked Pumpkin Donuts, but I knew that was just an excuse to stop cleaning. I persevered, got it cleaned then rewarded myself with warm Baked Pumpkin Donuts with Caramel Glaze.
Just look at that beautiful color! I hated to eat these donuts they were so pretty, ok, not really, but I did love the bright orange hue!
Because I baked these donuts, they’re light and fluffy. If you don’t have a donut pan, you can make these as muffins. You’ll just need to adjust your cooking time for muffins. I baked these donuts for 8 minutes. For regular size muffins, you will bake them for 15 to 18 minutes. For small, mini muffins bake them 10 to 12 minutes.
This donut recipe is a small batch recipe, meaning it only makes 6 donuts. Perfect for portion control! It only uses 1/4 cup of Libby’s Pumpkin Puree. I divide the remaining can of pumpkin into 1/4 cup portions in freezer safe, zip top bags and freeze them for later.
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 egg
- ¼ cup Libby's Pumpkin Puree
- 3 tablespoon milk
- 1 teaspoon vanilla
- 1 tablespoon canola or vegetable oil
- In a bowl, combine flour, baking powder, salt, cinnamon and sugar. In another bowl, combine egg, pumpkin, milk, vanilla and oil. Mix the ingredients together and stir until just combine. Do not over-mix or the donuts will be tough. Spoon the batter into a zip-top bag. Snip the corner off and squeeze the batter into a donut pan that has been sprayed with non-stick spray.
- Bake for 8 minutes at 350 degrees.
- Remove and allow to cool slightly before dipping in Caramel Glaze that has been warmed.