Pumpkin Doughnuts

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.

Makes: 1 dozen doughnuts

Active Time: 20 minutes

Total Time: 2 hours (including cooling time)

Nutrition Profile

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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

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.
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.

Tips & Notes

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

Nutrition

Per doughnut: 208 calories; 4 g fat ( 1 g sat , 2 g mono ); 16 mg cholesterol; 40 g carbohydrates; 21 g added sugars; 4 g protein; 1 g fiber; 349 mg sodium; 107 mg potassium.

Nutrition Bonus: Vitamin A (33 % daily value)

Carbohydrate Servings: 2 1/2

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