Crafting homemade potato latkes and lighting the Hanukkah menorah go hand in hand. But when you're in the mood for something sweeter, doughnuts are another traditional recipe. Typically fried to celebrate the miracle of the oil lamp lasting eight nights instead of one, a deep-fried doughnut can run you more than 300 calories.
Biting into one of these pumpkin-spice doughnuts will be sure to bring a smile to your face, not only because they're incredibly moist with a crunchy-sugar-coated exterior but also because one doughnut is only 150 calories. The best part is that you finally have a reason to use those fundoughnut pans you've always wanted.
Adapted from King Arthur Flour
Baked Pumpkin Doughnuts
NOTES
These doughnuts are coated in cinnamon and sugar (adding about five calories to each doughnut), but you can make the recipe more decadent by coating each with a maple glaze instead. Either way, this sweet, spiced dessert is one reason to add a can of pumpkin to your shopping list.
INGREDIENTS
Doughnuts:
1/2 cup canola oil
3 large eggs
1 cup sugar
15-ounce can pumpkin puree
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 tablespoon ground flaxmeal
1 3/4 cups white whole-wheat flour
Sugar coating:
2 tablespoons sugar
3/4 teaspoon ground cinnamon
DIRECTIONS
- Preheat the oven to 350°F.
- Add the canola oil, eggs, sugar, pumpkin, spices, salt, and baking powder to a bowl. Beat until smooth. Stir in the flaxmeal and the flour.
- Spoon the batter into lightly greased doughnut pans until they're three-quarters full. Don't fill them all the way or you won't have a hole in your doughnuts.
- Bake for 11 to 14 minutes or until a toothpick inserted comes out clean.
- Mix the sugar and cinnamon together in a small bowl.
- Let doughnuts sit for a couple minutes until firm enough to carefully transfer to a cooling rack.
- After the doughnuts have cooled for a minute or so, while they're still warm, one at a time, place each doughnut in the bowl of cinnamon sugar, flip, and coat the other side.
- Enjoy these doughnuts immediately! If you have leftovers, store them in a container. They'll get extremely moist, but popping them in the toaster will bring that slightly crunchy outer texture back.
Source: Calorie Count
INFORMATION
- Category
- Doughnuts, Desserts
- Yield
- 20 doughnuts
- Cook Time
- 45 mins
- Source