Pumpkin Baked Doughnuts
Yields: 18 doughnuts
  • Cooking spray
  • ½ cup canola oil
  • 3 eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1½ cups pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 tablespoons whole wheat pastry flour (or all-purpose flour)
For the ICING:
  • 4 tablespoons ⅓ less fat cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 tablespoons Pumpkin Spice Flavor NESTLE COFFEE-MATE Liquid Coffee Creamer
  • ½ teaspoon vanilla
  • 1½ cups powdered sugar
  1. Preheat oven to 350F degrees. Spray doughnut pans with cooking spray and set aside.
  2. In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.
  3. Add flour, gently folding until combined.
  4. Pour batter into a Ziploc bag and cut off a bottom corner. Pipe batter into the wells of the doughnut pans, filling about ¾ full.
  5. Bake doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and let cool in pan for about 5 minutes. Then gently remove doughnuts from pan to a wire rack to cool completely.
  7. PREPARE ICING: In a small bowl, beat cream cheese and butter until smooth. Add Coffee-mate and vanilla, beating until combined. Gradually beat in powdered sugar until thick and creamy. [Note: If too thick, add more Coffee-mate; If too thin, add more powdered sugar] Spread frosting over cooled doughnuts and decorate as desired.
I used a Wilton doughnut pan.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/30/pumpkin-baked-doughnuts/