Healthy Pumpkin Donuts
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Homemade Healthy Pumpkin Donuts are so fluffy, soft, and moist with a delicious maple fudge glaze. These Healthy Pumpkin Donuts are baked instead of deep-fried and just perfect to enjoy healthy treats with your morning or afternoon coffee!
Healthy Pumpkin Donuts Recipe
These Pumpkin Donuts are one of my favorite healthy home-baked goodies during the fall season. They taste more like pumpkin bread with a soft cake texture and full of pumpkin flavor. The best part about these donuts is that they are made from simple and healthy ingredients without adding sugar and baked in the oven!
This Healthy Pumpkin Donuts recipe is really easy and made without yeast. In just a few minutes of prep time and about 15 minutes of baking, you can have a delicious dessert, or snack, or even a nutritious breakfast.
These donuts are glazed with a sugar-free glaze made of maple syrup, erythritol, and a little butter then sprinkled with chopped walnuts for an extra crunchy coating. What can be better?!
Why This Is a Healthier Donut Recipe
These are fiber-rich doughnuts made with whole wheat flour, pure pumpkin puree, and healthy ingredients. Pumpkin is an incredibly nutritious fruit loaded with fiber, vitamins, minerals, and a variety of nutrients.
These donuts are baked, not fried – they contain lower fat and calories, so they may perfectly fit in your macros (this is important if you are on a weight loss diet, macro or calorie counting or just following healthy eating)
These donuts are made with sugar-free dough and sugar-free glaze; they are sweetened with natural sweeteners – erythritol and maple syrup.
Other Healthy Sweets That are Low in Calories:
Chocolate Cherry Protein Muffins
Healthy Blueberry Lemon Muffins
Ricotta Cheesecake with Blueberry Sauce
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| Serving: | Prep time: | Cook Time: | Total Time: |
| 12 donuts | 15 min | 15 min | 30 min |
Ingredients for Healthy Pumpkin Donuts
For Pumpkin Donuts:
- 1 cup (or 140g) whole wheat flour
- 1/2 cup (70g) all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 cup (or 235g) pumpkin puree
- 2 eggs
- 1/2 cup (or 100g) erythritol (stevia or another natural sweetener)
- 1/4 cup (or 40g) light vegetable oil
- 1/3 cup (or 85g) milk (dairy or non-dairy)
For Maple Fudge Glaze:
- 1/4 cup (or 65g) maple syrup
- 3 Tbsp. (or 30g) erythritol
- 1 Tbsp. (12g) butter
- 1/4 cup (or~50g) milk (more or less, depends on desired thickness)
How to Make Healthy Pumpkin Donuts
To Make Pumpkin Donuts:
- Preheat the oven to 350°F. Grease a donut pan with nonstick spray if using a metal pan (I used silicone donut molds, so they don’t need to be greased).
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, pumpkin pie spice, and ground cinnamon.
- In another large bowl, mix together the pumpkin puree, eggs, erythritol (or any sweetener), oil, and milk, until well combined.
- Add the dry ingredients into the wet ingredients, and stir until just combined.
- Transfer the dough to a piping bag with a round piping tip or a Ziploc bag with one corner cut off. Pipe the batter evenly into the 12 wells of a donut pan. (You can also spoon the batter into each donut cup).
- Bake the donuts for 15 minutes or until a toothpick inserted into a donut comes out clean. Cool the donuts on a wire rack for at least 10 minutes before glazing them.
To Make Maple Fudge Glaze:
- Combine the maple syrup, erythritol, butter, and milk in a medium saucepan and bring to a simmer on medium heat. Allow simmering for about 3-5 minutes until it’s slightly thick. Remove from the heat and let it cool for 5 minutes to thicken. (If it’s too thick, add 2 tablespoons of milk and heat again until just start simmering).
- Dip the tops of the donuts into the warm glaze. Top with chopped walnuts if desired. Enjoy!
Store the pumpkin donuts in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 1 week.
How Many Calories in Healthy Pumpkin Donuts
| Calories (per 1 donut, 60g): 138 kcal | Calories (per 100g): 230 kcal |
|---|---|
| Fat: 5.5 g | Fat: 9.2 g |
| Carbohydrates: 18.3 g | Carbohydrates: 30.5 g |
| Protein: 3.9 g | Protein: 6.5 g |
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Healthy Pumpkin Donuts
Ingredients
For Pumpkin Donuts:
- 1 cup or 140g whole wheat flour
- 1/2 cup 70g all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 cup or 235g pumpkin puree
- 2 eggs
- 1/2 cup or 100g erythritol (stevia or another natural sweetener)
- 1/4 cup or 40g light vegetable oil
- 1/3 cup or 85g milk (dairy or non-dairy)
For Maple Fudge Glaze:
- 1/4 cup or 65g maple syrup
- 3 Tbsp. or 30g erythritol
- 1 Tbsp. 12g butter
- 1/4 cup or~50g milk (more or less, depends on desired thickness)
Instructions
To Make Pumpkin Donuts:
- Preheat the oven to 350°F. Grease a donut pan with nonstick spray if using a metal pan (I used silicone donut molds, so they don’t need to be greased).
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, pumpkin pie spice, and ground cinnamon.
- In another large bowl, mix together the pumpkin puree, eggs, erythritol (or any sweetener), oil, and milk, until well combined.
- Add the dry ingredients into the wet ingredients, and stir until just combined.
- Transfer the dough to a piping bag with a round piping tip or a Ziploc bag with one corner cut off. Pipe the batter evenly into the 12 wells of a donut pan. (You can also spoon the batter into each donut cup).
- Bake the donuts for 15 minutes or until a toothpick inserted into a donut comes out clean. Cool the donuts on a wire rack for at least 10 minutes before glazing them.
To Make Maple Fudge Glaze:
- Combine the maple syrup, erythritol, butter, and milk in a medium saucepan and bring to a simmer on medium heat. Allow simmering for about 3-5 minutes until it's slightly thick. Remove from the heat and let it cool for 5 minutes to thicken. (If it’s too thick, add 2 tablespoons of milk and heat again until just start simmering).
- Dip the tops of the donuts into the warm glaze. Top with chopped walnuts if desired. Enjoy!
- Store the pumpkin donuts in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 1 week.
Notes
| Calories (per 1 donut, 60g): 138 kcal | Calories (per 100g): 230 kcal |
|---|---|
| Fat: 5.5 g | Fat: 9.2 g |
| Carbohydrates: 18.3 g | Carbohydrates: 30.5 g |
| Protein: 3.9 g | Protein: 6.5 g |
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