I’ve always loved spending time in the kitchen during the fall, especially when pumpkins are in season. There’s something about the crisp autumn air and the warmth of baking that feels like home. This baked pumpkin donut recipe has been a hit in my household for years. I first tried it when my kids were small, looking for a healthier treat to satisfy their sweet tooth without all the guilt. These donuts are the perfect blend of cozy spices and soft, fluffy texture.
Over the years, I’ve made these donuts for everything from family gatherings to lazy Sunday mornings. The best part? They’re baked, not fried, so you can indulge a little more freely! Even my husband, who’s usually not a fan of baked goods, can’t resist them when they’re fresh out of the oven. And the kids? They love dipping them into the glaze—it’s like a fun little ritual we do together.
If you’re looking for something easy to whip up but still impressive enough for guests, these pumpkin donuts are your answer. The smell of pumpkin and spices wafting through the house is sure to bring everyone to the kitchen. And with healthier ingredients like whole wheat flour and nonfat Greek yogurt, you can feel good about serving them to your family. Trust me, once you try these, they’ll become a fall staple in your home just like they are in mine.
Preparing Healthy Glazed Baked Pumpkin Donuts
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Ingredients
- 2 cups (240g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 4 ¼ tsp pumpkin pie spice
- ¾ cup + 1 tbsp (195mL) nonfat milk, at room temperature
- ½ cup (183g) pumpkin puree
- ½ tbsp (7g) melted coconut oil or unsalted butter
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120g) plain nonfat Greek yogurt, at room temperature
- 1 ½ tsp vanilla extract
- ¾ cup (72g) powdered erythritol
- 1 ½ tsp liquid stevia
- 1 tbsp (15mL) vanilla bean paste
- 3-4 tsp nonfat milk (adjust to desired glaze consistency)
Directions
Preheat the oven to 350°F. Lightly spray 31 mini donut molds with nonstick spray.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, combine the melted coconut oil, vanilla extract, and liquid stevia. Stir in the pumpkin puree and Greek yogurt. Pour in ¼ cup + 1 tablespoon of the milk, and mix until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the remaining milk. Stir gently, ensuring not to overmix.
Transfer the batter to a plastic zip-top bag, snip off the corner, and pipe the batter into the prepared donut molds. Bake for 15-17 minutes or until the donuts spring back when lightly touched.
Remove from the oven and let the donuts cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, whisk together the powdered erythritol, vanilla bean paste, and milk until you achieve your desired consistency. Adjust with more milk if needed.
Once the donuts are fully cooled, dip the tops into the glaze, shaking off any excess. Allow them to set on the wire rack, then enjoy!
Storing Suggestion
To store these donuts, place them in an airtight container at room temperature for up to two days. If you want them to last longer, store them in the fridge for up to five days. For even longer storage, freeze the donuts without the glaze, then glaze them after thawing.
Cooking Tips
If you don’t have vanilla bean paste, you can substitute it with vanilla extract. For a richer flavor, you can use unsalted butter instead of coconut oil. Make sure not to overmix the batter to keep the donuts light and fluffy.
Serving Suggestions
These donuts are great served with a cup of hot coffee or tea. For a more decadent treat, pair them with a dollop of whipped cream or serve alongside fresh fruit for a balanced breakfast or snack.
Ingredient Substitutions
If you’re gluten-free, use a 1:1 gluten-free flour blend in place of whole wheat flour. You can also substitute the nonfat Greek yogurt with dairy-free yogurt for a dairy-free version. For a lower-calorie option, swap powdered erythritol with a sugar-free glaze option.
Seasonal Variations
In the winter, add a touch of ground ginger or nutmeg to give the donuts a warming flavor. In the spring, try replacing the pumpkin puree with mashed sweet potatoes for a fun twist. Summer berries, like blueberries, can also be added to the batter for a fresh flavor.
Allergen Information
This recipe contains dairy (Greek yogurt) and wheat. To make it dairy-free, use a non-dairy yogurt alternative, and for a gluten-free option, replace the wheat flour with a gluten-free flour blend. These substitutions won’t significantly change the flavor or texture.
FAQ
Can I make these donuts without a donut mold?
Yes, if you don’t have a donut mold, you can use a mini muffin tin. Just pipe the batter into the muffin cups and adjust the baking time by reducing it by a few minutes.
What’s the best way to ensure my donuts are moist?
Be careful not to overmix the batter, as this can make the donuts dense. Also, keep an eye on the baking time and avoid overbaking, as this can dry them out.
Can I freeze the donuts?
Yes, you can freeze these donuts! Just make sure to freeze them before glazing. Once you’re ready to serve, thaw them at room temperature and glaze them fresh.
What if I don’t have powdered erythritol?
If you don’t have powdered erythritol, you can use powdered sugar or another sugar substitute that fits your dietary preferences.
How do I prevent the glaze from being too runny?
If your glaze is too runny, add a little more powdered erythritol to thicken it. On the other hand, if it’s too thick, you can add a bit more milk, a teaspoon at a time.
Can I make this recipe vegan?
To make this recipe vegan, substitute the Greek yogurt with a plant-based yogurt, use a non-dairy milk like almond milk, and replace the egg-based binding ingredients with flaxseed meal or another egg alternative.
Healthy Glazed Baked Pumpkin Donuts
Ingredients
- 2 cups whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 4 ¼ tsp pumpkin pie spice
- ¾ cup + 1 tbsp 195mL nonfat milk at room temperature
- ½ cup pumpkin puree
- ½ tbsp melted coconut oil or unsalted butter
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain nonfat Greek yogurt at room temperature
- 1 ½ tsp vanilla extract
- ¾ cup powdered erythritol
- 1 ½ tsp liquid stevia
- 1 tbsp vanilla bean paste
- 3-4 tsp nonfat milk adjust to desired glaze consistency
Instructions
- Preheat your oven to 350°F and lightly spray 31 mini donut molds with nonstick spray.
- In one bowl, mix the flour, pumpkin spice, baking powder, baking soda, and salt.
- In another bowl, combine the melted coconut oil, vanilla extract, and liquid stevia. Add the pumpkin puree and Greek yogurt to this mixture. Pour in ¼ cup + 1 tablespoon of the milk, and stir until well blended.
- Gradually fold in the dry ingredients, alternating with the remaining milk. Begin and end with the dry ingredients, making sure to mix gently until just combined.
- Pour the batter into a large plastic zip bag, snip off one corner, and pipe it into the donut molds. Bake for 15-17 minutes, or until the donuts feel firm to the touch.
- Let them cool in the molds for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, mix together the powdered erythritol, vanilla bean paste, and milk. Add more or less milk to get the consistency you like.
- When the donuts are fully cooled, dip one side of each donut into the glaze, shake off the excess, and place them back on the rack. Repeat with the rest.
