Show Image Print Now

Pumpkin Doughnuts

http://www.eatingwell.com/recipes/pumpkin_donuts.html

From EatingWell:  December 1997

These festive pumpkin doughnuts are baked rather than fried. They hold well at room temperature for several hours, but are most delicious when they are still warm.

1 dozen doughnuts | Active Time: 20 minutes | Total Time: 2 hours (including cooling time)

Ingredients

• 3 tablespoons granulated sugar, divided
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large egg
• 1 cup buttermilk
• 1 cup packed light brown sugar
• 1/2 cup canned unseasoned pumpkin puree
• 3 tablespoons canola oil
• 1 teaspoon freshly grated lemon zest

Preparation

1. Preheat oven to 400°F. Coat a 6-mold mini Bundt pan with cooking spray. Coat the molds with 1 1/2 tablespoons granulated sugar, tapping out the excess.
2. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin, oil and lemon zest in another large bowl. Add the dry ingredients and stir until just combined.
3. Spoon about 1/4 cup batter into each mold. (You will use half the batter.)
4. Bake the doughnuts until puffed and browned, 14 to 15 minutes. Let cool in the pan for 5 minutes. Loosen the edges and invert the doughnuts onto a wire rack.
5. Clean the pan, and coat it with cooking spray and the remaining 1 1/2 tablespoons granulated sugar. Repeat steps 2-4 with the remaining batter. Serve the same day.

Nutrition

Per doughnut : 208 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 16 mg Cholesterol; 40 g Carbohydrates; 4 g Protein; 1 g Fiber; 349 mg Sodium; 107 mg Potassium

2 1/2 Carbohydrate Serving

Tips & Notes

• Make Ahead Tip: Hold at room temperature for 6 hours | Equipment: 6-mold mini Bundt pan