Friday Foodspiration: Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts










These were a hit with my doughnut loving kids!

The problem with donuts, lots of sugar and no

redeeming nutritional value.


In this recipe, pumpkin provides B vitamins,

iron, fiber, and Vitamin A.


Swerve is used in place of sticky sweet toppings.

It is my favorite natural sweetener.  It comes in

both granular sugar, and the powdered sugar I

used here.  Of course you can use regular

confectioners sugar or eliminate completely if you

don’t have Swerve.



1/2 cup coconut sugar

1 cup pumpkin puree

1/2 cup almond milk

1 large egg white

1 tbsp coconut oil

1 tsp vanilla extract

1 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp baking powder

1/2 teaspoon cinnamon

1/4 cup Swerve Powdered sugar



1. Preheat oven to 350 degrees and coat

doughnut pan with cooking spray.

2. In a large bowl beat together sugar,

pumpkin, milk, egg white, oil and vanilla

until smooth.

3. Add flour, baking soda, baking powder,

and cinnamon.  Mix until incorporated.

4. Pour batter into plastic bag with bottom tip

cut. Squeeze batter through into doughnut


5. Bake until tops are lightly brown and

toothpick comes out clean, 20-25 minutes.

6. Turn onto wire rack to cool, then dust with

powdered sugar right before serving.


*Can be stored at room temperature for several

days or freeze leftovers.

**If you do not have a doughnut pan, this can be

made in mini muffin tins.