Baked Pumpkin Donuts

Monica Irwin is the creator of Veggie Buds Club – she stopped by to make delicious pumpkin baked donuts to celebrate fall.

Baked Pumpkin Donuts
Makes 6 large donuts, 12 mini donuts, or 12-14 mini muffins

  • 1 ¼ cups whole wheat flour (or gluten-free flour blend)*
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon ground ginger, pinch of ground nutmeg and cloves)
  • ¼ cup plus 2 tablespoons pumpkin purée (from a can or homemade)
  • 2 tablespoons neutral oil
  • 1 tablespoon maple syrup
  • ½ cup coconut sugar (or 1/3 cup brown sugar)
  • ½ cup milk (any kind)


  • 2 tablespoons coconut oil or butter, melted
  • ¼ cup maple sugar, granulated sugar, or coconut sugar
  • ¼ teaspoon pumpkin pie spice or cinnamon


  1. Preheat the oven to 350 degrees. Generously grease a donut pan or mini muffin tin.
  2. In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
  3. In a second bowl, whisk the remaining ingredients (besides the topping). Add the wet ingredient to the bowl of dry ingredients and mix with a spatula or wooden spoon until just combined.
  4. If making donuts, scoop batter into a small zip-top bag. Twist the top then cut the tip off of one corner of the bag. Squeeze the batter into your donut pan, filling them each about ¾ of the way. If making donut “holes,” scoop batter into muffin tin using a spoon or small ice cream scoop.
  5. Bake until a toothpick inserted into the center of the donut or mini muffin comes out clean, about 10 to 12 minutes for large donuts and 8 to 10 minutes for mini donuts or muffins.
  6. Allow to cool for 10 to 15 minutes then transfer donuts to a cooling rack. Mix sugar and extra pumpkin pie spice in a small, shallow bowl. When donuts are cool enough to handle, use a pastry brush to coat the tops of the donuts with a thin layer of oil. Dip into spiced sugar mixture.
  7. The sugar coated donuts are best enjoyed the same day they are made. Plain donuts can be stored in an airtight container at room temperature for 2 days or in the refrigerator for 3 to 4 days.

*Monica used Bob’s Red Mill white whole wheat flour, oat flour, and gluten-free flour mix with success.

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