I hope everyone had a marvelous weekend! Our weekend could have been a little more marvelous, but my husband cut his thumb all the way down to the bone with a box cutter on Friday night while putting some new hinges on our patio door. Needless to say, he spent most of the night at urgent care getting stitches, poor guy! Fortunately, our wonderful neighbor drove him so I could stay home with Keenan, since my parents are visiting my brother and his family. To make things even worse, he developed a reaction to the antibiotics that were prescribed and was sick all weekend! He switched antibiotics, so he is finally starting to feel better today.
Despite the not-so-marvelous event this weekend, I made some marvelous and super easy Baked Pumpkin Cinnamon Sugar Doughnuts for breakfast on Saturday, perfect for the start of Fall! I bought a doughnut pan a while ago, but with the move, I totally forgot about it until I was cleaning last week. After researching some recipes, I came up with my own which turned out to be amazing! The texture was perfectly cake-like and moist, not crumbly, and the pumpkin flavor really shined through (unlike other pumpkin recipes where it is only a hint). The best part about the doughnuts is that they are loaded with healthy ingredients, so they are good for you (except for the cinnamon-sugar topping, but a little isn’t going to hurt you, right?). In addition, my husband said these doughnuts are the only item to finally “pass” his strict healthy alternative substitution exam, inhaling three of them in under a minute!
Here you go…
First, you mix all of the ingredients together (except for the topping) in a medium size bowl.
Next, grease your doughnut pan and pour batter into each doughnut ring.
Bake for fifteen minutes or so and let cool for a few minutes on a wire rack.
Spread melted butter on each doughnut with a pastry brush and dip into cinnamon sugar mixture.
Place on a plate and enjoy immediately!
- 1/2 cup coconut oil (melted)
- 1 1/2 cups Xyltiol
- 1 3/4 cups + 2 Tbsp oat flour
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup butter (melted)
- 3/4 cup sugar
- 1 1/2 Tbsp cinnamon
- Preheat oven to 350 degrees and grease two doughnut pans.
- Mix all ingredients (except for the topping) together in a medium size bowl.
- Pour batter into each doughnut ring on both doughnut pans.
- Bake for 15-17 minutes.
- Remove from pan and let cool for a few minutes on a wire rack.
- Meanwhile, melt butter and mix cinnamon and sugar together for your topping.
- Take a pastry brush and spread butter over each doughnut (making sure to coat entire doughnut).
- Dip each buttered doughnut into cinnamon sugar mixture and place on a dish to serve.
- Eat immediately and enjoy!
I only have one doughnut pan, so I poured the rest of the batter into a muffin tin and baked them longer, for about 23 minutes. I added the cinnamon sugar topping and they came out just as good!
You could also make a maple glaze for these doughnuts, which would be delicious, too!
Well, that’s a wrap. Thanks, Katie, for hosting another Marvelous In My Monday! It’s time to take Keenan to preschool. Have a great Monday!
What was marvelous or not-so marvelous about your weekend?
Have you ever made baked doughnuts?