Our Skinny Baked Pumpkin Donuts Recipe will be your new favorite autumn baking recipe! I’m pretty sure my middle name should be pumpkin this time of year! I love it. Today’s Skinny Baked Pumpkin Donuts are made with pumpkin puree, flour, eggs, sugar, butter, and all the autumn spices! To make them extra tasty we coat them in a cinnamon and sugar mixture that’s sure to make every person in your family pumpkin-happy! Serve today’s Baked Pumpkin Donuts for breakfast, brunch, or an after school treat!
Our Friday’s are always better with Miss Nichole from Pure Clean Fitness! Happy, happy Fit Friday!! So happy that she comes every week to share her awesome fitness knowledge with us. If you want check out more of our Fit Friday posts then CLICK HERE!
Bake to your hearts content with our Skinny Baked Pumpkin Donuts Recipe
I adore pumpkin baked goods, pumpkin coffee, pumpkin soup, and even candles and aromatics! I know. Possibly pumpkin overload?! I’m not sure if that’s possible… 😉 What is your favorite pumpkin dish?
Ingredients in our Skinny Baked Pumpkin Donuts Recipe
- All–purpose flour- is a general use white flour. It is not a whole flour, and only the starchy endosperm is used, without the germ and bran portion of the kernel. It is a blend of hard and soft flours or hard flours with a protein content (gluten) of about 9 to 12 percent.
- Pumpkin Puree- I use canned pumpkin puree purchased at the grocery store, any variety will work just great. If you feel adventurous and want to make your own pumpkin puree (which fun but time consuming) then just be sure the consistency is similar to that of canned pumpkin puree.
- Butter- I can’t emphasize enough the importance of bringing your butter and eggs to room temperature. It’s the foundation of building a creamy, smooth dough. If I have enough time before baking I will set butter out on the counter to reach room temperature. If I’m running tight on time then I will place my butter in the microwave for 5-10 seconds but BE CAREFUL not to melt it. . . at all! It’s better for the butter to be a little stiff then even a tiny bit melted. The friction of the beaters as it mixes will warm it the rest of the way; just cream/mix it a little longer, if needed, to get that creamy-smooth and fluffy consistency we are looking for.
- Leavener- We are using Baking Powder. Both baking powder is a chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
- Granulated Sugar- Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
- Eggs- I place my eggs in a small bowl of very warm water while I’m gathering all the other ingredients and prepping to bake then when I’m ready to add them into the batter they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes, then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener which brings the loft (height) into your baked goods.
- Autumn Spices- pumpkin pie spice, sea salt, cinnamon, and sugar
Fit Friday Fun!
Well, we are into full blown chaos and schedules at my house. It has been a bit crazy at times and I want to pull out my hair most of the time it is still better than the alternative of having all my kids with me 24/7. Early morning workouts are certainly being utilized, hoping to get as much done as possible before every one else is up and moving.
Today we are hitting the gym with a HIIT workout that will certainly start your day off right. HIIT is a high intensity workout meant to make you sweat.
The goals is quality AND quantity. Don’t go so fast that you lose the movement. Focus on the movement, on what you are doing, and push that movement as hard and as fast as possible for the time limit.
Enjoy our Skinny Baked Pumpkin Donuts Recipe and some of these too!
- Chocolate Chunk Pumpkin Overnight Oats
- Skinny Pumpkin Cream Cheese Loaf
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Pancakes w/ Carmel Cinnamon Syrup
- Gluten-Free Pumpkin Chocolate Chunk Biscotti
- Homemade Pumpkin Pie
- Pecan Pumpkin Pie Oatmeal
- Pumpkin Pie Galette
- Pumpkin Bars
- Pumpkin Spice Bars
- Pumpkin Cream Cheese Dip
- Pumpkin Ice Cream
- Pumpkin White Chocolate Pistachio Cookies
Skinny Baked Pumpkin Donuts Recipe
Our Skinny Baked Pumpkin Donuts Recipe will be your new favorite autumn baking recipe!
- 1 whole egg and 4 egg whites (or 2 eggs)
- 1 1/2 cup sugar
- 1 (14ounce) can pure pumpkin puree
- 1/4 cup butter, melted
- 1 1/2 teaspoon pumpkin spice
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 1 3/4 cup all purpose flour
- 3 tablespoon sugar
- 2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Lightly coat 2 donut pans with cooking spray; set aside.
- Beat eggs and sugar until light and fluffy (approx 3-4 min).
- Add pumpkin puree and butter; mix.
- Add spices, salt, and baking powder; mix until incorporated.
- Add 1 cup flour; mix in, add remaining flour; mix just until incorporated.
- Fill a gallon zip top bag with batter, snip 1/4 inch off the end of one corner, fill each doughnut tin 3/4 way full (I circled the dough around twice in each mold).
- Bake 15 minutes or until springs back with light touch.
- Meanwhile place remaining cinnamon and sugar in small zip top baggie; set aside.
- Cool in pan on rack for 5 minutes, remove from pan, one at a time place doughnuts into cinnamon/sugar mixture and gently turn to coat, remove to cooling rack to complete cooling.
- Repeat with additional doughnuts.
- Enjoy your Skinny Baked Pumpkin Donuts Recipe!
** if you don't have a doughnut pan, a muffin tin works great, too.
Amount Per Serving: Calories: 153Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 255mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 3g
Enjoy our Skinny Baked Pumpkin Donuts Recipe they’re an autumn pumpkin delight!
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene
These look and sound amazing! I love that they are skinny too!
Oh my goodness… I seriously ate almost half of them myself! They’re just perfect- which is a good and bad thing 🙂 Thanks for the nice comment and hope you have a great night! xoxo~ Ruthie
skinny doughnuts are always appreciated!
Lori @ A Bright and Beautiful Life says
Your donuts look professionally made! I’m loving that they’re baked which does mean that we can eat a lot more of them. At least that’s how I would rationalize eating more than one. Or two. Thank you so much for sharing this post at our Making Monday link party. We really appreciate you. I’m pinning it to our Making Monday board to share it with our followers. Have a fabulous weekend and have fun at the home show. I actually will be in SLC this weekend but have family plans all day Saturday. Otherwise, I would come wander around and say hello!
Jenny Layton says
Oooh! Can’t wait to try these!
Rebecca Cooper says
These look delicious + your photos are gorgeous Ruthie!
Hi Rebecca, thank you so much for the nice comment… you’re so sweet! I seriously could not stop eating those- they’re beyond delicious 🙂 xoxo~ Ruthie
Where can I find nutritional information?
Jen M says
Thanks for the recipe! I needed a “skinny” Thanksgiving dessert to share at my daughter’s school on Thursday. All the parents are supposed to bring desserts and I had no idea what to make. Then I remembered reading about your cookies on The House of Smiths and figured I’d try out one of your recipes.
You’ll love them… they’re very tasty and the kids will love them too! I just love Shelley… so glad you found me through her. I hope your daughters party is a lot of fun, it’s always fun to help out with those. Thanks for the nice comment! xoxo~ Ruthie