5 from 1 vote

Baked Pumpkin Donuts don't require any oil or grease so they are a little on the healthier side. Delicious pumpkin flavor will be the talk of the breakfast table.

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I have been in a donut making mood over here. Never had donuts been made at my house, real donuts that is, because I don't have a donut cutter. We used to have one while I was growing up and I remember quite fondly of my sisters and I making donuts. Being the youngest girl, I got the easy job. I got to decorate them. The best job, I tell ya.

When deciding to make the baked pumpkin donuts, I thought I would hunt down a donut pan at Walmart. Alas, they didn't have one.

Not wanting to not make the pumpkin goodness, as we love all things fall over here, I decided to improvise. I do have a whoopie pie pan my mother-in-law got me. I have used the whoopie pie pan for many things by now, but ironically, not for the classic whoopie pie. Oh, well. It is getting used.

Not having a proper donut pan, I resorted to taking foil, rolling it in a ball and putting it in the middle of the dough. It worked well.

Hey, when you want baked pumpkin donuts, you need to make baked pumpkin donuts. Ya know?

We got it done.

My advice for making these donuts is to not roll put the cinnamon sugar mixture on the donuts until you are ready to serve them. The mixture will stay fresh on the donuts for about one day. Anything longer and it makes the donuts a little soft and too moist. If you want to make some ahead of time, make the donuts and put them in an air tight container. Then when ready to serve, roll them in cinnamon sugar mixture. You could even freeze the donuts for a later date. Without the cinnamon sugar mixture on the donuts, they would work well in the freezer.

And you would have a special breakfast on a cold autumn morning.

You would be supermom.

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5 from 1 vote