In the fall I crave anything and everything pumpkin and cinnamon-y! Here is a great alternative to the pumpkin baked treats you will see in the coffee shops in the fall… plus it’s cheaper!
This recipe is based on Oh She Glow’s Pumpkin Spice Donuts… It is no longer vegan as I used real butter and milk. It is however egg-free.
- Next time I’ll put applesauce in bowl for pic! 😉
Pumpkin Spice Mini Donuts
- 6 T skim milk + 3/4 tsp white vinegar
- 1/2 cup canned pumpkin puree
- 1/4 c organic raw sugar
- 3 T unsweetened applesauce
- 2 T lightly packed brown sugar
- 2 T melted butter
- 2 t baking powder
- 1/4 t baking soda
- 1 3/4 tsp pumpkin pie spice
- 1/2 t sea salt (ground)
- 1 c all-purpose flour
- 1/2 c whole wheat pastry flour
- 2 T melted butter
- 3 T raw sugar
- 2 T cinnamon
Using a disposable pastry bag pip around inner ring on pan, if you do not have one you can use a ziplock baggie,however I recommend using a freezer grade one as a sandwich one will break easily as the dough is thick. Or make a parchment cone. Smooth out dough with damp fingers.
Place in the oven for approximately 10 minutes, or till the donuts spring back up when pressed.
I immediately removed donuts from pan and put them on a wire rack to cool, as I only have one mini pan, and needed to clean and use it for a second batch.
Optional topping: Melt the 2 T of butter and combine the cinnamon and sugar in a small bowl or plate.
I dipped the mini donut top barely in the butter and set back on the wire rack and let sit for a couple minutes, as I found when dipping in the sugar right away way too much sugar mixture stayed on the top. I was going for a light coating.
As much as the topping is optional, it really makes the donut taste, well… like a donut. It still maintains a lower calorie count that a fried donut using this method, and well if it doesn’t taste good it’s not worth eating in my opinion!!
Nutritional info without topping: 44cal, 1g protein, 8g carbs, 1g fat
…with topping (approx): 51cal, 1g protein, 9g carbs, 2g fat