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. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

  • 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.

  • Spoon about 1/4 cup batter into each mold. (You will use half the batter.)

  • 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.

  • 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.


Make Ahead Tip: Hold at room temperature for 6 hours

Equipment: 6-mold mini Bundt pan

Nutrition Facts

208 calories; 4.3 g total fat; 0.6 g saturated fat; 16 mg cholesterol; 366 mg sodium. 107 mg potassium; 39.5 g carbohydrates; 1.1 g fiber; 22 g sugar; 3.5 g protein; 1623 IU vitamin a iu; 1 mg vitamin c; 65 mcg folate; 86 mg calcium; 1 mg iron; 12 mg magnesium; 21 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Donuts tasted great but I destroyedhalf of them getting them out of the pan. The granulated sugar made them stick like crazy. Read More
Rating: 4 stars
So Yummy! I just made these today and I love them! It's 3 in the afternoon and the kids are already eating them! I used a donut pan instead of the pan the called for and it made 18 donuts! I will be making these many times! Pros: Taste Great fast and easy Read More