4 Ingredient Healthier Pumpkin Donuts
These pumpkin donuts are soft, fluffy, and tender. They are just 4 ingredients and don't contain any eggs, dairy, refined sugar or butter.
Ingredients
- 3/4 cup + 1 tbsp (190g) pumpkin puree
- 1/4 cup (30g) coconut sugar
- 2 tbsp (1 fl oz/30 ml) avocado oil
- 1 cup (135g) self-rising flour, see note before starting
Instructions
- Preheat oven to 350°F (177°C). Grease 12 cavities of a mini muffin pan.
- In a large bowl, mix together pumpkin, coconut sugar and oil. Add in the flour and fold it in with a spatula until no flour lumps remain. Your batter will be very thick.
- Use a 1.5 tbsp cookie scoop to scoop the batter and release it into your prepared mini muffin pan.
- Place muffin pan in the oven and bake donuts for about 20-25 minutes or until done. Let donuts cool fully before eating. If desired, you can coat the donuts in cinnamon sugar before serving. See note section for the best way to do this so that the cinnamon sugar coating sticks on. Store uneaten donuts in an airtight container in the fridge or freezer.
Notes
- Optional Cinnamon Sugar Coating: To get the cinnamon sugar coating to stick to the tops of the donuts, you need to first lightly coat them with maple syrup. You don't need a lot. I poured a scant 2 tbsp into a small bowl and then lightly brushed the surface of each donut with the syrup. I only used about 1 tbsp and had some leftover. You only need a light coating so that the surface is sticky enough for the cinnamon sugar to stick. For the coating, I mixed 2 (heaping) tbsp sugar + 1/2 tsp cinnamon and put it into a Ziploc bag. You can also use 2 tablespoons of cinnamon sugar mix (like McCormick's cinnamon sugar). You can also use a different granular sweetener if you don't want to use sugar. Put a few donut holes in the bag, seal the bag, and shake the donuts until they are coated in cinnamon sugar. Repeat the process with the remaining donuts.
- Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- Homemade self-rising flour: Whisk together 1 cup all purpose flour, 1.5 teaspoons baking powder and 1/4 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. Avoid using a high protein all purpose flour because your donuts batter will be too dry.
- I used Big Tree Farms Coconut Sugar.*
- I used a Wilton mini muffin pan.* You can also bake these in a mini donut pan.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include the optional coating.
Serving: 1donut, Calories: 71kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 0.3g, Sodium: 117mg, Fiber: 0.4g, Sugar: 3g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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