Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup canned pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, applesauce, egg, vanilla extract, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Using a piping bag or a zip-top bag with the corner cut off, fill each donut cavity about 3/4 full with the batter.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optionally, dust with powdered sugar or dip in a cinnamon-sugar mix before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Store leftovers in an airtight container for up to 3 days.
- Add chocolate chips for a sweeter variation!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 130
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg