It's been a while since I initially made these, but my children have not forgotten them! Nearly every Saturday morning since then they have asked for "those donuts you made that time." They were really good, as is just about anything sweet straight from the oven.
I appreciate that Nicole reduced the oil and sugar from the original recipe and, like her, we didn't miss either. I changed from her butterscotch icing to a simple sugar glaze, but I'm sure the butterscotch icing would be heavenly.
Just seeing the pictures again makes me want to whip up a batch this weekend. It's just as quick to whip up a batch of these as it is to get in the car and drive to our local donut shop, but these are definitely healthier!
Baked Pumpkin Donuts
adapted slightly from Prevention RD
1 3/4 C. whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup canola oil
1/2 cup well-shaken buttermilk
1/4 cup packed brown sugar
3/4 cup pumpkin puree
1 tsp vanilla
For the glaze:
1/4 cup confectioners' sugar
1-2 T. almond milk or water
Preheat oven to 350. Spray a donut pan with non-stick cooking spray.
In a medium bowl, combine all the dry ingredients (flour through spices). In a separate bowl, combine oil, buttermilk, brown sugar, egg, pumpkin, and vanilla, whisking to combine.
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fill the donut pan with batter, filling each one 2/3rds full.
Bake for 10-12 minutes or until a toothpick inserted in the center of one of the donuts comes out clean. Let cool while you make the glaze.
For the glaze, sift confectioners' sugar into a small bowl. With a whisk or fork, whisk the almond milk (or water) until smooth, adding more liquid as needed to reach your desired consistency.
Drizzle the glaze over the warm donuts. If you don't want it to absorb as quickly, wait until the donuts have cooled completely before icing.