The internet has been exploding with pumpkin lately, so I figured why not contribute one more pumpkin donut recipe? We typically always have pure pumpkin on hand now that we have our little golden retriever. Supposedly it’s supposed to help their upset tummies! Whether it does or not, Gus loves pumpkin just as much as us humans do today!
There’s a chance we’re heading back to the burbs this upcoming Spring, so my goal is to use as much as we can from our pantry before buying a bunch of food. For example, we have bags of quinoa, couscous, pasta, and baking items that we could easily make into a recipe. That being said, I grabbed that can of pumpkin and my donut pans and went to town. My donut pans were also begging to be used!
If you’re not into pumpkin, I also have a recipe for healthy banana bread donuts!
Fluffy pumpkin donuts with a little chocolate drizzle for an extra treat.
- 3 cups Flour add 1/2 cup more if too wet at the end
- 1/2 tsp cinnamon
- 1/4 tsp Pumpkin Spice seasoning
- 1/2 tsp Nutmeg
- 1/4 tsp Salt plus more if desired
- 1/4 tsp Baking Soda
- 1 Tbsp Baking Powder helps get them fluffy!
- Lemon Zest from 3/4 Lemon optional (I had a random lemon on hand)
- 1 cup Sugar
- 1 Tbsp Honey
- 2 Eggs
- 5 Tbsp unsalted Butter melted
- 1 1/4 tsp Pure Vanilla Extract
- 1/2 cup Pumpkin Pure not pumpkin pie filling
- 1 5.3 oz container Plain Greek Yogurt
- 1 3.9 oz cup Unsweetened Apple sauce no more than 1/2 cup
- 1/2 cup Unsweetened Almond Milk ADD AT THE END
- 1/4 cup Dark Chocolate Morsels melted
- 1 cup Powdered Sugar
- 3 Tbsp Plain Greek Yogurt
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Pumpkin Pie Spice
Preheat your oven to 350 degrees.
Mix the first 7 dry ingredients together in a large mixing bowl (I ended up using 3 1/2 cups flour, but saved a 1/2 cup for the end).
In a separate mixing bowl, bust out your hand mixer and using two beats, mix together the eggs, sugar, vanilla, and lemon zest (again, the lemon is optional). My dad always taught me to mix these together for at least 2+ minutes. By doing so, the mixture should end up being thick and fluffy!
SLOWLY add in the melted butter, Greek yogurt, apple sauce, and pumpkin pure.
Mix until fluffy and fully incorporated.
Back to the dry ingredients, make a little opening in the center of the bowl and slowly add in the dry ingredients while mixing with a spatula.
Once the dough looks a bit scrappy, add in the almond milk a few tablespoons at a time until combined. Use a hand mixer for this part! I know most people typically use a spatula, but the hand mixer gives it one last go and a good combination. The dough shouldn't be scrappy anymore, but rather smooth and thick. You don't want the dough to be too runny, so add in the leftover 1/2 cup flour if desired.
Spray your donut pans!
Pour the dough into a piping bag (I am so bad at doing this without any help LOL), and slowly pipe into your donut pans (fill about 1/2 of the donut mold).
Carefully place the donut pans in the oven (I did two at a time on the top rack) and bake for about 10-12 minutes. I ended up going the full 12 minutes but checked them at 10.** Shaking the pans to make sure they aren't jiggly and using a toothpick is your best option!
Remove from oven and let cool for a bit. Mix together the ingredients for the glaze using a hand mixer until smooth.
Dip the donuts in the glaze and place back onto the drying rack (dip the entire donut - DON'T BE SHY)!
While glaze is setting, melt the chocolate in a microwave (or on the stovetop) and stir every 20 seconds until melted.
Once the donuts are cooled on a drying rack, place wax paper underneath both racks and drizzle the chocolate over the top of the donuts.
** If you're using mini donut pans, bake for about 8-10 minutes.
I made these donuts on Saturday evening and they’re still just as yummy on Tuesday! To be honest though, I’m surprised they lasted that long!