Baked Pumpkin Doughnuts

Baked donuts
Prep Time: 
10 minutes prep, 18 minutes cook
Number of Servings: 
Makes 12 donuts
Recipe Source: 



  1. Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
  2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg (or tofu,) buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon 14 cup batter into prepared doughnut molds.
  4. Bake 15 to 18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.
Nutrition Info: 
Made with egg: 151 Calories, 3 g Protein, 14 mg Cholesterol, 25 g Carbohydrates, 13 g Total sugars (11 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 252 mg Sodium, Vitamin A, Calcium, Folate, Phosphorus


Bob's Red Mill

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