Pumpkin Spice Donuts
Made with whole wheat flour, applesauce and plenty of spice, Pumpkin Spice Donuts add delicious Fall flavor to your breakfast routine.
Equipment
- Donut Pan
Ingredients
For the Donuts
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 2 teaspoons Pumpkin Pie Spice
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-15oz can Pumpkin Puree Not Pumpkin Pie Filling
- 1 ½ cups Granulated Sugar
- ⅓ cup Vegetable Oil I use canola oil
- 4 Tablespoons Unsweetened Applesauce
- 2 teaspoons Vanilla Extract
- 3 large Eggs
For the Topping
- ¾ cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- 3 Tablespoons Butter, Melted
Instructions
For the Donuts
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the flours, pumpkin pie spice, baking powder and salt.
- In a separate mixing bowl, combine the pumpkin puree, sugar, vegetable oil, applesauce, vanilla and eggs. Mix until smooth.
- Add the dry mixture to the wet mixture and mix until just combined.
- Spray donut pan with cooking spray or baking spray (such as Baker's Joy). My pan is a non-stick pan, so I used regular cooking spray (Pam).
- Fill each donut mold until it is almost full - about ¾ of the way.
- Bake donuts for 15-16min or until a toothpick inserted into the center comes out clean. Invert the donuts onto a cooling rack.
For the Topping
- Combine the sugar and cinnamon in a shallow bowl or rimmed plate. Working one at a time, brush each donut with butter then dip and cover with cinnamon sugar.
- Serve warm or at room temperature. Pumpkin Spice Donuts will keep in an air-tight container or zip top bag for 3-4 days.
Notes
Pumpkin Spice Donuts will keep in an air-tight container or zip top bag for 3-4 days.
Leftover donuts will begin to absorb their cinnamon sugar coating. If you wish to avoid this, top donuts just before serving.