Healthy Glazed Baked Pumpkin Donuts
Enjoy these delicious and healthy baked pumpkin donuts with a sweet glaze – perfect for the fall season or anytime you crave a tasty treat!
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.