These baked pumpkin doughnuts went down an absolute treat with my kids. They’re a brilliant snack, dessert or lunchbox filler and can be frozen. Suitable for vegans.
I don’t tend to bake a lot in the summer. We’re too busy enjoying fresh fruit (well those of us in the family that eat fruit anyway!) and this summer in particular it was far too hot to even consider putting the oven on.
When it comes to autumn though it’s all about the comfort bakes. Late September is the perfect time to put the oven on and make a batch of these baked pumpkin doughnuts. They are delicately spiced, light and very moreish. They work really well as a healthy (ish) dessert or after school snack and they also go down well in lunchboxes. They can be frozen too. Either freeze them flat on a tray for an hour before transferring to a bag or plastic box or pop a little bit of baking paper between each one. This will prevent them from sticking together.
I made a big batch of these for the freezer just before I went away to France for the weekend but when I came back they had ALL been eaten. I think if you make a batch you might find that they disappear quickly too.
I used tinned pumpkin purée* to make my doughnuts but if you’d like to make your own try this easy looking recipe from Charlotte’s Lively Kitchen. You will also need a doughnut mold or tin. I use these silicone ones*.
These baked pumpkin doughnuts definitely count as a treat but I like knowing that there’s a portion of veg in them. Check out this post if you’re wondering how much veg your child should be eating.
How to make baked pumpkin doughnuts
Baked pumpkin doughnuts
These baked pumpkin doughnuts went down an absolute treat with my kids. They’re a brilliant snack, dessert or lunchbox filler and can be frozen. Suitable for vegans.
Ingredients
- 180 g plain flour or 50/50 plain/spelt blend
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- Pinch nutmeg
- 100 g coconut sugar or light brown soft sugar
- 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
- 1 tbsp apple cider vinegar
- 3 tbsp sunflower oil
- 200 g pumpkin purée half a can
Instructions
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Preheat the oven to 180°C (fan)/200°C/gas mark 6.
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Lightly grease your doughnut moulds (you'll need enough for 12 doughnuts). If using silicone ones place them on a baking tray as they can be hard to move when full.
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Make your flax eggs by whisking the ground seeds with the water and set aside.
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Sift together the flour, bicarbonate of soda and spices and mix well.
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Stir in the sugar.
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In a separate bowl mix together the oil, flax eggs and cider vinegar.
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Using a metal spoon fold the dry ingredients into the wet ingredients.
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Gently fold in the pumpkin purée.
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Spoon the mixture into the doughnut moulds. You'll only need to half fill them as they rise while cooking.
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Bake for 12-15 minutes until firm to the touch.
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Remove from the oven and allow to cool in the moulds for a few minutes before carefully turning out onto a wire rack. Allow to cool completely.
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Store in an airtight container for 2-3 days or freeze with a little baking paper between each one to stop them sticking together.
If you like this you might like my pumpkin pie bars, this pumpkin madeleines recipe or these vegan pumpkin waffles. If you’ve made your own pumpkin purée then don’t waste the seeds – make these smoky oven-roasted pumpkin seeds instead.
Pin baked pumpkin doughnuts for later
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