Baked pumpkin spice doughnuts
These lightly sweetened, highly spiced treats are the perfect pick-me-up with a cup of coffee or tea. They’re made with whole-wheat pastry flour for toasty flavor and whole-grain goodness, and they contain far less sugar than most doughnut recipes you’ll find. If you have two doughnuts pans (or want to bake two batches in one pan), the recipe easily doubles. On the chance that the grocery stores in your area are sold out of canned pumpkin, you can use frozen butternut purée—or roast and purée your own fresh pumpkin.
Whole wheat pastry flour
Pumpkin pie spice
1 large egg(s), lightly beaten
Powdered sugar (confectioner's)
- Preheat oven to 350°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a medium bowl, combine flour, granulated sugar, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together pumpkin, vanilla, and egg. Stir pumpkin mixture into flour mixture until well combined. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 350°F until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Sprinkle doughnuts with powdered sugar.
- Serving size: 1 doughnut