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Skinny Pumpkin Spice Doughnuts

I’ve never met anyone who is not a doughnut lover. And, while they may serve as a special treat every once in a while to some of us, we can’t deny they are addicting. Doughnuts are perfect for a decadent breakfast or dessert treat, which is why I love having these pumpkin spice doughnuts on hand during fall.


To make myself feel less guilty about my indulgence, I decided to bake these heavenly morsels instead of frying them and they turned out even better than expected. You will love extra hint of crunch on the cinnamon-sugar coating, perfect for dunking into your cup of coffee. Whether you bake some for a tasty breakfast or delicious dessert, make sure you share them – you would be selfish not to let others experience their tastiness! 

 

 

Ingredients
  • For the Doughnuts:
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg (or just a dash of ground nutmeg)
  • 1/8 teaspoon ground cloves
  • 1/2 cup canned pumpkin
  • 1/3 cup buttermilk
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 2 cups flour
  •  
  • If Frying: Vegetable oil

  •  
  • If baking: No vegetable oil required, just use a doughnut pan instead!
  •  
  • For the spiced sugar:
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg (or 1/2 teaspoon ground nutmeg)
Directions

Preheat oven to 350* F. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.

If frying: On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. (Re-roll dough as necessary.)
 

If baking: skip this step.

If frying: Fry doughnuts, 2 or 3 at a time (365 degrees F) about 2-1/2 minutes or until golden, turning only once. Using a slotted spoon, remove doughnuts from oil and drain on a paper towel covered plate. Repeat with remaining doughnuts (and doughnut holes.) 


If bakingFill doughnut tin half-way full and bake at 350* for approx 20 minutes.

In a small bowl, stir together sugar, ground cinnamon, and freshly nutmeg to create the spiced sugar mixture.

While doughnuts are still warm, lightly roll in butter and coat with spiced sugar mixture. Serve warm or at room temperature.

 

 

Makes: 12 doughnuts

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