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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


Recipe Summary test

2 hrs

Nutrition Profile:



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

1 doughnut
208 calories; protein 3.5g; carbohydrates 39.5g; dietary fiber 1.1g; sugars 22.4g; fat 4.3g; saturated fat 0.6g; cholesterol 16.3mg; vitamin a iu 1622.7IU; vitamin c 0.9mg; folate 65.1mcg; calcium 85.7mg; iron 1.4mg; magnesium 11.9mg; potassium 107mg; sodium 366mg; thiamin 0.2mg; added sugar 21g.