Healthy Baked Pumpkin Doughnuts
Healthy Baked Pumpkin Doughnuts is a side dish that serves 6. For 14 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 89 calories. A mixture of baking soda, egg, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Simple Nourished Living. 416 people were glad they tried this recipe. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 44%, this dish is solid. Similar recipes are Baked Pumpkin Doughnuts, Baked Pumpkin Doughnuts, and Baked Pumpkin Doughnuts.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
¾ teaspoon baking soda
1 teaspoon canola oil
¾ teaspoon cinnamon
1 large egg
¼ teaspoon nutmeg
1 cup whole-wheat pastry flour (I used white wheat flour)
½ teaspoon vanilla
Equipment:
ziploc bags
pastry bag
whisk
bowl
frying pan
wire rack
knife
Cooking instruction summary:
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt.In another bowl whisk together the sugar, pumpkin, buttermilk, egg, oil and vanilla.Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a spoon mix until just combined. Do not overmix or the doughnuts will be tough. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, you can spoon the batter into the molds, but the finished doughnuts may not appear as even.Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Place the pan on a wire rack and let the doughnuts cool for 10 minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the donuts on the rack and cool completely, or enjoy warm.The doughnuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Step by step:
1. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt.In another bowl whisk together the sugar, pumpkin, buttermilk, egg, oil and vanilla.Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a spoon mix until just combined. Do not overmix or the doughnuts will be tough. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, you can spoon the batter into the molds, but the finished doughnuts may not appear as even.
2. Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges.
3. Place the pan on a wire rack and let the doughnuts cool for 10 minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the donuts on the rack and cool completely, or enjoy warm.The doughnuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Nutrition Information:
covered percent of daily need
