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» Pale Yellow

Cream together butter and sugar until pale yellow.

Baked Pumpkin Donuts

Tracy Byrne

Donuts have always been on the short list of foods I don't make at home.  To me there is no need to bring a frier into the house.  Don't get me wrong, I thoroughly enjoy fried foods!  However, I try to eat healthy to make room for all the luscious desserts I consume, and I am most definitely not afraid of butter and sugar.  Also, there are some cravings that can only be satisfied by something golden-brown, crispy, and deep fried.  I have always thought fried foods belong at restaurants and fairs.

So enter this recipe for baked donuts.  I have been seeing donuts all over the blog-o-sphere and they looked delicious, but I knew they were not the recipes for me.  I skimmed past to other confections.  One day I stopped skimming because this recipe from Andie sounds trust worthy.  First of all, she has a great story and tends to cook on the healthy side.  Second, this was a recipe for BAKED donuts, hmmmmmm, I could get behind that.  Plus, there was pumpkin!

On a recent trip to Target I was doing an excellent job sticking to my list, but you know how it is when you go to Target, you always need to buy something random, and then I saw this donut pan - Norpro 3980 12-Count Nonstick Mini Donut Pan.  I thought about it and walked away.  I still didn't know how I felt about making donuts at home.  But then I went back and picked up the pan.  Only one random purchase at Target equals a pretty successful shopping trip if I do say so myself!

I am so glad I went back and picked up that donut pan!  These donuts are incredibly moist and flavorful.  There is very little fat and none of it is missed.  This is a cake-like donut bursting with pumpkin and spice and everything nice!  I made three different topping because why not?  I had the left-over salted caramel sauce in the fridge and that was my favorite topping.  The salted caramel pairs perfectly with the spicy pumpkin donut.  I also enjoyed the cinnamon-sugar topping, that was the most traditional.  Baked donuts are easy to whip up and offer a nice variation from muffins and quick bread for breakfast treats!

Print the Recipe!

Baked Pumpkin Donuts Adapted from Can You Stay for Dinner? Yield - 14 small donuts

1 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon allspice 1/2 cup brown sugar 1/3 cup applesauce 3/4 cup pumpkin puree 1 egg 1 teaspoon vanilla 1/2 cup milk Toppings - salted caramel, melted butter, cinnamon, sugar, powdered sugar, etc

  1. Preheat the oven to 350 F and grease your donut pan.
  2. Whisk together the flour, powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl.  Set aside.
  3. In a medium bowl whisk together the sugar, applesauce, pumpkin, egg, vanilla, and milk until well combined.
  4. Slowly add the dry ingredients to the wet and stir until just combined.
  5. Divide the batter into the greased donut pan and spread to smooth.  The batter should almost fill each donut shape.
  6. Bake for 12 minutes or until the top is lightly browned and the donuts easily slide from the pan.
  7. Set aside on a wire rack.
  8. Top as desired and eat ASAP!
  • Salted caramel - Warm the jar of sauce in a pot filled halfway with water over the stovetop until the caramel is a drizzling consistency.  Drizzle over the donuts.
  • Powdered sugar - Add about 1/2 cup of powdered sugar to a large plastic bag and add the warm donuts, shake to coat.
  • Cinnamon-sugar - Melt 2 tablespoons (for 5 donuts) in a small bowl.  Mix together 1/3 cup sugar and 1 tablespoon of cinnamon in another bowl.  Dip the donuts one at a time into the butter and then into the cinnamon-sugar.