Cinnamon Sugar Pumpkin Doughnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
Batter:1/2 tsp apple cider vinegar (white vinegar may work)6 tbsp non-dairy milk1/2 cup fresh or canned pureed pumpkin1/4 cup organic cane sugar (or white)3 tbsp unsweetened applesauce2 tbsp lightly packed brown sugar2 tbsp Earth Balance (or other non-dairy butter substitute), melted1 tsp vanilla2 tsp baking powder1/4 tsp baking soda1 tsp cinnamon + 1/2 tsp ginger, + 1/2 tsp nutmeg (or 2 tsp pumpkin pie spice)1/2 tsp kosher salt1 cup all-purpose flour1/2 cup whole wheat pastry flourTopping:1/4 cup Earth Balance (or other butter sub), melted 1/2 cup sugar (I used a stevia/sugar blend)1 tsp cinnamon
1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).
2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).
3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.
4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.
5. Bake for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.
6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.
Serving Size: two mini doughnuts or one regular doughnut
Number of Servings: 13
Recipe submitted by SparkPeople user PRINCESSNURSE.
2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).
3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.
4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.
5. Bake for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.
6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.
Serving Size: two mini doughnuts or one regular doughnut
Number of Servings: 13
Recipe submitted by SparkPeople user PRINCESSNURSE.
Nutritional Info Amount Per Serving
- Calories: 129.2
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 264.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
Member Reviews
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SHELBSYD
I saw this on her blog and saved the recipe. How do they taste? I want to get a donut pan so I can make them too!! - 8/21/11
Reply from PRINCESSNURSE (8/22/11)
They were pretty tasty--next time I am going to up the pumpkin pie spice to 2 tsp--but I love cinnamon.
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CD2903053
I love this girl's blog and her recipes are phenomenal! - 8/21/11
Reply from PRINCESSNURSE (8/21/11)
I love her recipes! This one turned out really well--even the kids liked it!