On Saturday I went to an Apple Orchard and right when I walked into their little barn store it was like I hit a wall: A wall of sugary, fried, pumpkin-y goodness.
I am pretty sure it isn’t truly fall until you have had this experience. And you sure wouldn’t want to make it to winter without it.
As a dietitian, I am all about a balanced diet- and that means allowing yourself to have less nutrient dense foods, I mean really.. Live a little!
I will also say, that as a dietitian, dessert is a staple in my household. I don’t have a sweet tooth.. I think all of my teeth are sweet teeth.
I don’t deprive myself, so I allow myself a little treat Every. Single. Evening. YUP. You heard right, I have dessert every day. No shame. No, it isn’t always a giant slice of cake, but more like a meringue cookie, glass of hot cocoa, or a piece of my most recent baked good.
Well, most days. Some days if I have a big dinner I won’t feel the need, however this is the exception, not the rule.
My trip to the orchard made me want to give a baked pumpkin donut recipe a try, so that’s what I did. AND… They turned out fabulous. Nice and cakey. They even got the Joe Stamp Of Approval. (He can be brutally honest when it comes to my food… which is why I love him)
Even Theo was wanting some…
So, here you go. Give them a try and tell me what you think!
Baked Pumpkin Donuts
Yield: 8 Donuts
- ¼ cup Unsweetened applesauce
- 1 Egg + 1 egg white
- ½ cup Pumpkin puree
- ¼ cup sour cream
- 2/3 cup sugar
- ½ tsp Cinnamon
- ¼ heaping tsp Nutmeg
- ½ tsp Baking powder
- 1 tsp Baking soda
- 1 cup Flour
- ¼ cup granulated sugar
- 1 tbsp Cinnamon
- Pre-heat oven to 350 degrees. Lightly grease donut pan.
- Combine first nine ingredients (until flour) in a bowl and mix well.
- Add flour, mixing until combined and lump-free.
- Pour batter into donut pan. (Most donut pans have 6 wells, reserve batter for 2 more)
- Bake for about 15 minutes, or until golden and a toothpick comes out clean.
- Allow donuts to cool slightly. Meanwhile, combine ¼ cup sugar and remaining 1 tbsp cinnamon in a plastic zip-lock bag.
- While donuts are warm, not hot, place them in the bag of cinnamon sugar to coat.
- Donuts are best served immediately.
A couple of tips
- A few of my donuts had trouble with the sugar coating sticking, so I simply misted them with non-stick spray first and it worked like a charm.
- If you don’t plan on eating these right away, you could make the donuts ahead of time and NOT coat them. When you are ready to eat them nuke them for a few seconds until they are warm and then coat them. (otherwise the sugar coating will dissolve if it sits too long- no bueno)
Naked donuts still lookin’ delish.