Whole Wheat Pumpkin Donuts

These baked whole wheat pumpkin donuts with a cream cheese glaze are the perfect fall treat!

Perfect fall treats ready in under 30 minutes! If you love pumpkin donuts as much as I do, then you are going to love these healthier and naturally sweetened donuts.

These baked (not fried) pumpkin donuts are made with whole wheat flour and sweetened only with maple syrup. Truly a treat you can feel good serving to your family and friends!

Make sure to top them off with a delicious and naturally sweetened cream cheese glaze with a hint of cinnamon!

Ingredients for Whole Wheat Pumpkin Donuts

• Whole wheat pastry flour – This particular flour is less dense than traditional whole wheat flour. I love using this flour for baked goods such as donuts, muffins or quick breads (like banana).
• Baking Powder
• Salt
• Cinnamon
• Pumpkin Pie Spice
• Whole Milk
• Pumpkin Puree – Make sure you are using 100% pumpkin puree. Do not use pumpkin pie filling as it is already sweetened and has spices in it.
• Pure Maple Syrup – not pancake syrup which usually has high fructose corn syrup and other artificial ingredients.
• Eggs
• Vanilla
• Coconut Oil – Unrefined or refined, whatever your preference is. Unrefined coconut oil is neutral and has no coconut scent to it. I have used both in this recipe without any difference in the outcome.

Ingredients for Cream Cheese Glaze

• Cream Cheese – I used regular cream cheese when testing this recipe. I have not tested this with any other type of cream cheese.
• Pure Maple Syrup – not pancake syrup which usually has high fructose corn syrup and other artificial ingredients.
• Eggs
• Milk – I use whole milk
• Vanilla
• Cinnamon

Directions to make Whole Wheat Pumpkin Donuts

1. Preheat oven to 350°F
2. Lightly grease donut pan.
3. In a large bowl, whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, pumpkin pie spice.
4. In a separate bowl, combine the milk, pumpkin puree, maple syrup, eggs, coconut oil, vanilla.
5. Add the wet ingredients to the dry and mix until combined. Do not over mix.
6. Portion out the batter into the donut pan evenly, filling each one about 3/4 full.
7. Bake for 15 minutes or until toothpick inserted in donut comes out clean.
8. Cool for 5 minutes and then remove from pan to cool completely on a wire rack.
9. While the donuts are cooling prepare the cream cheese glaze.
10. Dip the donuts in the cream cheese glaze and serve immediately.

Directions to make Cream Cheese Glaze

1. In a medium bowl, beat together the softened cream cheese, maple syrup, vanilla and cinnamon.
2. Add 3 Tablespoons of milk and mix together.
3. If the glaze is still too thick, add an additional Tablespoon of milk

Recipe adapted from Ratio by Michael Ruhlman for Quick Bread

Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!

Check out these other fall inspired recipes:

• Sparkling Apple Cider Cocktail
• Cinnamon Pear Baked Brie
• Roasted Butternut Squash Soup
• Thanksgiving Stuffed Acorn Squash
• Maple-Bourbon Pumpkin Pie Bites
• Chocolate Covered Pumpkin Spice Cereal Bars