"The fluffiest, sponge-like baked donuts that are light in sugar and contain no butter, for a waist conscious treat. When coated in a delicious and traditional combination of vanilla sugar and cinnamon, you have reached doughnut perfection without even breaking a sweat."
One Bowl Baked Pumpkin Spice Doughnuts
5
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A Note from Feedfeed
These muffin-like pumpkin doughnuts make for a great fall breakfast or dessert. Easy to throw together, no frying required. A healthier treat than the average doughnut.
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 24
Recipe Card
ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1 tablespoon vegetable oil
- 1/2 cup white sugar
- 1 egg
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 tablepoons white vanilla sugar
- 2 teaspoons ground cinnamon
Method
Step 1
Greece a small muffin tin with butter and then flour. Preheat the oven to 170℃.
Step 2
In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, sugar and pumpkin spice. Make a well and add the oil, egg, milk and vanilla
Step 3
Gently fold and cut until the ingredients are incorporated and a smooth batter forms. Folding and cutting means you are not vigorously stirring so you are left with a smoother, fluffier batter and thus doughnut.
Step 4
Pour the batter into the tin (if you do have a proper doughnut tin, go ahead and use this). I use only about 1- 1 1/2 tablespoons of batter for this recipe unlike a muffin or cupcake. Bake for 10-12 minutes or until just set and risen.
Step 5
Remove from the oven, leave too cool before removing the doughnuts from the tin.
Step 6
On a small plate, mix together the sugar and cinnamon. Once cool enough to touch, roll the donuts in the cinnamon sugar and plate. Enjoy warm or keep in an air tight container for up to 5 days.