Today I decided to make the girls some doughnuts for breakfast. Part of me wanted to be the awesome mom who surprises you with an awesome breakfast just to be nice and the other part just didn’t want to have to battle with a three year old (who refuses to eat her meals lately) first thing in the morning.
Cinnamon-Glazed Baked Pumpkin Doughnuts
These doughnuts are a simple and healthy whole wheat treat that are easy to make. Glaze them or leave them plain, either way they are delicious!
Makes 10 doughnuts
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2/3 cup canned pure pumpkin puree
- 2/3 cup pure maple syrup
- 1/3 cup unsweetened almond milk
- 1/4 cup sunflower oil
Preheat the oven to 375°F. Combine the dry ingredients together in a medium sized mixing bowl. In a separate, smaller mixing bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined. Spoon the doughnut mixture into the corner of a large ziploc bag and cut the tip. Squeeze the doughnut batter onto a parchment lined baking sheet into a doughnut shape. Place in the oven to bake for 10 minutes, allow to cool completely and drizzle with Cinnamon Glaze.
- 1 cup organic icing sugar
- 2 teaspoons ground cinnamon
- 2 1/2 tablespoons unsweetened almond milk
Whisk the glaze ingredients together in a small bowl until smooth.
I am happy to report that I won the breakfast battle this morning! Although, I did have to cut the doughnut so that she could eat it with a fork.
I foresee more baked doughnut recipes in my future. 🙂