A deliciously, light pumpkin donut topped with a maple glaze. Maple Pumpkin Baked Donuts are a quick and healthy breakfast.
It’s time to make the donuts, Maple Pumpkin Baked Donuts. These tasty morsels are addictive. One bite and I was over the moon. They are the perfect combination of flavors for Fall. I have to admit, I am just as gaga about pumpkin as everyone else. For some strange reason, I deprive myself of pumpkin all year until Fall comes. Why, oh why, do I do that to myself? I guess the deprivation makes me appreciate it even more.
We use to live in Florida where there is basically no change in seasons. It is hot, hotter and hotter still. You get an occasional cool day but it is hard to see the seasons change. So I found different ways of making Fall and Winter feel special. We are huge Halloween and Christmas decorators. We have a garage full of decorations for those two holidays. My husband reminds me of Clark Grizwald in “Christmas Vacation” with the outdoor decorations. You can see our house lit up as soon as you turn down our street. It is our way of making the time of year feel special. It’s the same way with pumpkin. Even though I am using pumpkin in a can, I still like to use it when pumpkin is naturally in season. In my mind, this makes perfect sense.
I was really hesitant about a maple glaze on the donuts. I’m not a big lover of maple glaze on donuts but when I asked on Facebook what glaze everyone would want, maple won by a landslide. So maple glaze it is. I have to say it does work really well in this recipe. I went pretty light on the glaze. If you want more, double the recipe. It will add to the calorie count but you still will have a healthy option than a fried donut.
Don’t deprive yourself of pumpkin. Try these Maple Pumpkin Baked Donuts for yourself. One bite and you will feel “Fall is in the air” whether you are hot or cool outside.
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Maple Pumpkin Baked Donuts
- 1 1/4 cups all-purpose flour 150 grams
- ¾ cup whole wheat pastry flour 90 grams
- 1 ½ tsp . baking powder
- ½ tsp . baking soda
- 1 tsp . kosher salt
- 1/3 cup sugar-free maple syrup or regular maple syrup
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 cup 2% fat Greek yogurt
- 1 tsp . vanilla extract
- 2 large eggs
- 1/4 cup powdered sugar
- 5 to 6 tsp. maple syrup
- Preheat oven to 375°.
- In a large bowl, whisk together the all-purpose flour, wheat flour, baking powder, baking soda and salt.
- In another bowl whisk together the syrup, pumpkin, yogurt and vanilla.
- Stir the eggs one at a time into the flour mixture.
- Stir pumpkin mix into flour mixture. Stir until just incorporated.
- Spray two donut pans with cooking spray.
- Using a pastry bag, pipe in dough into each donut space.
- Bake for 10 – 12 minutes.
- Cool for 5 minutes on wire rack.
- Take out of pan. Cool completely.
- Place wax paper under wire rack.
- In a small bowl, mix together sugar and syrup. Spoon glaze over donuts. Let harden.
Recipe NotesNutritional value per donut with sugar-free syrup: Cal 120 Fat 2 grams Carbs 21 grams Fiber 2 grams Protein 6 grams Nutritional value per donut with real maple syrup: Cal 150 Fat 2 grams Carbs 29 grams Fiber 2 grams Protein 6 grams
Happy Healthy Eating,
Here are some more grab and go breakfast options: