Try this donut recipe with an autumn flare! These pumpkin spice donuts include real pumpkin puree, which is not only fitting for the fall season but makes them so nutritious and tasty! Since they are baked and not fried they are a healthier choice for your whole family.
This recipe has the option of doing a vanilla glaze or a white chocolate drizzle for the topping. Choose one or both!
Preheat oven to 350°F (175°C). Grease donut or muffin trays with margarine, butter, or coconut oil. Set aside.
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, and salt.
In a smaller mixing bowl, mix together coconut oil, pumpkin purée, egg, and vanilla extract.
Pour the wet ingredients over the dry and mix until just combined.
Scoop the batter evenly into the donut or muffin tray. Be careful to only fill the donut pan halfway as the batter will rise up and close in the hole as it bakes if they are too full.
Bake for 10 to 12 minutes if making large donuts or mini muffins, or 6 to 10 minutes for small donuts. To check if they are done, insert a toothpick into the centre of the muffins or donuts. If it comes out clean, they are done. Allow to cool before decorating with either the vanilla glaze or white chocolate drizzle.
For the white chocolate drizzle: melt the white chocolate and coconut oil together in the microwave in 1-minute intervals, mixing after each minute. Drizzle the melted white chocolate over the cooled donuts.
For the glaze, mix ingredients together, adding more milk as necessary if too thick. Dip the donuts or mini muffins into the glaze and shake off any excess.
