Maple Walnut Pumpkin Donuts
These baked maple walnut pumpkin donuts are delicious and nutritious.
Servings 12
Calories 212kcal
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup plain canned pumpkin puree
- 1/2 cup + 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 cup plain fat-free Greek yogurt
- 2 tablespoons canola oil
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 cup finely chopped walnuts
Instructions
- Preheat oven to 350˚F. Coat two standard donut pans with cooking spray.
- In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a medium bowl, whisk the eggs, and add the pumpkin, 1/2 cup of the maple syrup, vanilla, yogurt, and oil. Mix until well combined.
- Add the pumpkin mixture to the dry ingredients and stir until combined. Don’t overmix.
- Spoon the batter into the donut pans, filling to about 1/4″ shy of the rim, and making sure the center post is clear.
- Bake for 12 to 14 minutes. Remove donuts from oven and allow to cool in the pan for 5 minutes on a wire rack. Remove donuts from pan and cool further.
- To make the glaze, sift the powdered sugar into a small bowl. Add the 2 tablespoons of maple syrup and the milk and stir until smooth. Frost each donut and top with chopped walnuts.NOTE: For less added sugar, omit the glaze, and add the walnuts to the batter. If desired, coat warm donuts in maple sugar or a sugar-cinnamon mixture.
Notes
Per donut: 212 calories; 7 grams fat (1 gram saturated fat); 36 milligrams cholesterol; 220 milligrams sodium; 35 grams carbohydrate; 3 grams fiber; 5 grams protein