These pumpkin donuts are our favorite thing to have for breakfast anytime, but especially during the fall season. It smells up the house like pumpkin pie, plus the crisp outside and warm middles make these quite addicting!
I like to call these better-for-you because you can use healthier ingredients to make them more like breakfast, and less like dessert. It’s just like eating a muffin, but better!
Pumpkin Donut Recipe
To make these pumpkin donuts, instead of buttermilk I use Yoplait Greek 100 Yogurt that I got at Walmart. It makes them puff up nicely.
To mix up the batter, I enlisted my little donut Emma to help 🙂 Actually she asked to help and how could I say know to such a sweet face!
To make them healthier, in place of refined or brown sugar, I like to use honey or another natural sweetener. Instead of butter, you can substitute apple sauce or apple butter for a more intense flavor. In place of regular flour, try whole wheat pastry flour.
After you make your pumpkin donut batter, you can put it in a gallon ziplock bag and cut the tip off of one end to make it easy to put in the donut tin if you have one. I don’t have one, so I use a mini muffin tin and put about a tablespoon in each mini muffin cup. You can also double the recipe and freeze half of it for later. Just defrost it in the fridge before baking.
You can also try cooking them in a cake ball maker. I’ve tried that too and it works great. Just cook them for 10-12 minutes.
These little babies are versatile! You can also freeze them after they are cooked. To reheat, just warm them from freezing in a 350 degree oven for about 10 minutes.
- 1 tbsp butter, apple sauce, or apple butter
- ½ cup honey or brown sugar
- 1 cup pumpkin puree
- 1 egg white
- 1 tsp vanilla
- 1 container Yoplait Greek 100 Yogurt (about ½ cup)
- 1 cup All purpose flour or whole wheat pastry flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon or pumpkin pie spice
- Preheat oven to 350 degrees and prepare your donut pan or muffin tin with cooking spray.
- Beat together butter, sugar, pumpkin, egg, vanilla and yogurt until smooth.
- Add in dry ingredients and mix until incorporated.
- Put batter in a gallon ziplock bag and cut the tip off to help you fill your donut pan or scoop 1 tbsp of the batter into your mini muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Sprinkle with powdered sugar if desired.
If you don’t want to use powdered sugar to top your muffins you could dip them in some honey flavored greek yogurt #SnackandSmile Yum!
My kids prefer the powdered sugar though! Besides, just a little bit of it goes a long way.
Have you tried to make donuts at home? Share your experience below!
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.