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Baked Pumpkin Donuts
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Kate Pilewski headshot smallKate Pilewski.
Baked Pumpkin Donuts
Kate Pilewski headshot small
I remember my first job working at that ice cream store and the excitement when we started making pumpkin ice cream each fall. It was for a limited time only, and I looked forward to it each year. Then in college, my roommate and I waited anxiously for pumpkin ice cream to debut, signifying the start of our favorite season. If one of us got some without the other, we were quite jealous.
Now I still love pumpkin for many reasons – it’s delicious and is a nutrient powerhouse – but the number of pumpkin-flavored items has gotten to be a bit ridiculous. I thumbed through the Trader Joe’s catalog and it seemed like every other food was pumpkin-something (scones, coffee, bread, waffles, pumpkin butter, macaroons ... and the list goes on!). Many of these items are not pumpkin-based, but rather have the spices typically found in pumpkin pie and a LOT of sugar. Do people know that pumpkin is actually squash? So this month, in honor of that lovely orange vegetable and fall, I’m including a recipe that really does make pumpkin shine, in terms of flavor as well as some of its nutrition benefits.
Baked Pumpkin Doughnuts
Adapted from King Arthur Flour
Yield: 15 doughnuts
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1 15-oz. can pumpkin puree (NOT pumpkin pie mix! Look for plain pumpkin.)
- 3/4 tsp. ground cinnamon
- 1/4 heaping tsp. ground nutmeg
- ¼ heaping tsp. ground ginger
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/4 cups + 2 Tbsp. all-purpose flour
- 1/2 cup white whole wheat flour (If you don’t have this, just substitute AP flour.)
- Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
- Beat applesauce, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
- Add the flour, stirring just until combined.
- Fill the wells of the doughnut pans about 3/4 full.
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and after about five minutes, loosen their edges, and transfer them to a rack to cool.
- While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
- Cool completely, and wrap airtight; store at room temperature for several days.
Kate Pilewski is a Registered Dietitian at Student Health at Duke University. On the 1st and 15th of every month, she guest blogs here.