Flours: You can sub whole wheat or 1:1 gluten free flour. I wouldn't recommend alternative flours like whole wheat.
Cream Cheese Frosting: In a medium bowl beat 4 oz of cream cheese with an electric hand mixer (could also use kitchen aide but I think hand mixers are great for small batches like this) Then add 1 cup of powdered sugar and 2 tsp milk (You can use any type of milk you have- checkout my complete guide to dairy VS plant based milk for the difference between 9 types!) Once it's all combines spread that cream cheesy goodness on top of your cooled donuts and enjoy!
Cinnamon Sugar Coating: Mix together 1/2 cup of sugar (I like the super chunky kind -turbinado sugar-for this!) with 1 tsp cinnamon (or pumpkin spice!) in a shallow bowl. Take 1/4 cup of butter and melt it in the microwave. Allow the butter to cool to room temperature and either dip your donuts into them or spread it on using a brush. Roll your buttered donuts into the cinnamon sugar mixture and then take a big ol' bite!
How To Make Baked Pumpkin Donuts Without A Donut Pan: If you don't have a donut pan you can use a muffin tin. Follow all of the same instructions but just check them at 10 minutes. You may need an additional minute or two of baking time!
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Nutrition Facts
Nutrition Facts
15 Minute Baked Pumpkin Donuts
Serving Size
1 g
Amount per Serving
Calories
156
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Cholesterol
41
mg
14
%
Sodium
222
mg
10
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.