Update: I made these again in a normal muffin pan. With two tablespoons of batter in each cup, they’ll need 10 minutes. With three tablespoons of batter, they’ll need 13 minutes. And if you want to make them as normal muffins (filled almost all the way to the top), they’ll need about 15 minutes.
Please don’t skip the glaze! The donuts won’t taste nearly as good without it. I only made 2/3 of the glaze today and that was enough.
It’s October! I made it all of September without posting a single pumpkin recipe. I think some people are already sick of pumpkin, but I’ve been dying to share these. I had never had pumpkin donuts before I made these, but now I don’t think I want to eat any other type ever again. The best part is that these don’t taste the least bit whole grain or olive oily.
Right before I made these, I was thinking that I didn’t like pumpkin so much. I love cakes and things with pumpkin in them, but I was thinking it’s the ginger and other spices that I like. I think I was wrong. Pumpkin is good.
That’s white chocolate hot chocolate with pumpkin pie spice right there. Is it normal that I have to dump extra sugar in there? And three times the recommended amount of powder? Maybe I should just drink some melted white chocolate.
Having had experienced several baking disasters in the previous days, I only made 5 of these. And now I’m very sad. I want more.
For a gluten-free version, try these Baked Pumpkin Donuts from Allergylicious!
100% Whole Grain Baked Pumpkin Donuts
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 24 donut holes or 10 normal sized donuts
Ingredients
- 1 3/4 cups (225 grams) whole spelt, whole wheat pastry, or whole wheat
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/3 cup (80ml) olive oil, I used extra-virgin
- 1/2 cup (100 grams) unrefined or brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup (6.4 ounces / 180 grams) canned pumpkin
- 1/2 cup (120ml) milk
- 1 1/2 cups (195 grams) powdered sugar
- 1/4 cup (60ml) buttermilk
- 1/4 teaspoon vanilla
Glaze:
Directions
- Preheat the oven to 350°F / 175°C.
- In a medium bowl, whisk together flour, baking powder, salt and spices.
- In a large bowl, whisk together the olive oil, sugar, egg, vanilla, pumpkin and milk.
- Add dry ingredients to wet ingredients and mix until just combined. Be careful not to overmix!
- Grease a donut or mini muffin pan very well. Divide the batter among the molds. Bake 12 – 15 minutes or until a toothpick comes out clean. If making donut holes, bake for 10 – 12 minutes.
- While the donuts are baking, make the buttermilk glaze by combining all the ingredients in a small bowl. The donuts should be able to fit in the bowl.
- Turn the donuts out onto a rack. When they’re completely cool, dip them into the glaze. Flip them over several times or until they’re completely coated. Do a test donut and if you like how the glaze is, glaze the rest of the donuts. If you’d like the glaze to be thicker, let the glaze sit longer and then glaze. Thanks to M in the comments for that tip. :)
- Eat immediately! They’re okay on the second day, but insanely delicious still warm from the oven.
Adapted from Baked Pumpkin Spice Donut Holes - Craving Chronicles
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29 comments on “100% Whole Grain Baked Pumpkin Donuts” — Add one!
Yum!! I made these g-f d-f by substituting gluten-free one to one flour and coconut milk and they were fantastic! These are a new family favorite!
Yay! I’m happy they came out well. :) What GF baking flour did you use? I tried these with a 1 to 1 baking flour recently and they came out SO dense and heavy. Thanks for your comment!
Found your blog from Pinterest, and made these donuts this morning (used fresh ground soft white wheat). They were so unbelievably delicious!!! I couldn’t believe they actually tasted like a donut, and not just a muffin with a whole in the middle!! I made a half recipe, and it made 6 donuts – just right for my Wilton donut pan. I look forward to exploring the rest of your recipes!
I’m so happy that they came out well for you! :) I bet these are even more delicious with white whole wheat – I’ll have to try that! Thanks so much for your feedback and I hope that you’ll enjoy the other recipes just as much. :)
Does anyone know the nutrional value of these?
Oh great! I'm so happy to hear that it turned out the way you wanted it to. I'll update the post with your tip.
I noticed that if I let the icing sit for awhile, let the donuts cool completely and then put the glaze on, it turned out just like in your picture! Thanks!
M – I'm guessing it was the buttermilk. Perhaps mine was thicker than yours? It's just a guess. You can always add more sugar and that'll make it thicker. If you want to make them again, I'd reduce your buttermilk, maybe by half, and then add more until it's a good consistency. Thanks for the feedback. :)
Mine turned out fine in a mini muffin pan but the glaze was so thin. In your picture you can actually see the glaze, mine turned out all clear and could not be seen on the donut, it just soaked right in. Any suggestions?