Homemade pumpkin doughnuts are just the treat you need if you are craving fall flavors. These doughnuts are baked, not fried! Best of all, they can easily be made in less than an hour! And of course, they will disappear almost that fast as well!!!

Jump to Recipe

• Facebook
• Amazon

Print Recipe

Pumpkins or winter squash are very easy to grow in a garden. You can use them for food and also for decorations. Pumpkins store for months in a cool place if properly cured. I have kept them on a shelf in my basement for months. Isn’t this pumpkin (below) lovely!

If you are new to preserving pumpkin…here is a blog post Preserving Pumpkin. It explains how to preserve pumpkin by either pressure canner or freezing it.

Preparing the doughnut batter:

In a blender jar, blend together cottage cheese, Lakanto Monkfruit/Allulose Sweetener, pumpkin puree, egg whites or 1 large egg, and Vanilla extract.

Blend until smooth. Set aside.

In another bowl, mix the dry ingredients together with a whisk.

Stir the wet and dry ingredients together just until combined.

Spray a doughnut pan with Pam Spray. Fill the doughnut forms about 3/4 full.

Bake for 12 minutes or until a toothpick inserted in the doughnut comes out clean. Remove from the oven and flip out onto a cooling rack. Cool.

There are many reasons to like these doughnuts. They can easily be stirred together with a spoon. They are baked, not fried. The texture of the doughnuts is moist and soft and they are even delicious plain without frosting.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Lakanto Monkfruit/Allulose Sweetener can be bought in most local grocery stores. It is not as sweet as sugar but it does do very well in baking. It does not have an aftertaste like some sugar alternatives do. Our family does enjoy it and at times I will add stevia along with Lakanto Monkfruit/Allulose Sweetener so a lesser amount can be used.

You may wonder why this recipe uses sprouted Flour. Sprouted Flour is considered healthier than regular flour. It is made from whole grain kernels that have been sprouted before being milled. This changes the nutritional profile and it is more easily digested compared to regular flour made from unsprouted grains. There are various kinds of sprouted flours. Regular Sprouted Flour is made from hard red wheat but you can also purchase sprouted White Whole Wheat Flour.

Our newest item in our webstore is Whole Grain Sourdough Pancake mix. This mix combined sprouted and oat flours with dehydrated sourdough starter for soft, fluffy, delicious pancakes.

Pumpkin Doughnuts, THM E

• Doughnut batter:
• 1/2 cup 2% cottage cheese, blended smooth
• 2/3 cup Lakanto Monkfruit/Allulose Sweetener
• 3/4 cup pumpkin puree
• 2 egg whites or 1 large egg
• 3/4 teaspoon Vanilla extract
• 1 cup Sprouted White Whole Wheat Flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• Frosting:
• 2-ounces cream cheese, I prefer the low fat
• 1/3 cup almond milk
• 1/4 teaspoon unflavored gelatin
• 1/8 teaspoon maple extract
• 1 tablespoon THM Gentle Sweet
• Preparing the doughnut batter: In a blender jar, blend together cottage cheese, Lakanto Monkfruit/Allulose Sweetener, pumpkin puree, egg whites or 1 large egg, and Vanilla extract. Blend until smooth. Set aside. In another bowl, mix the dry ingredients together. Stir the wet and dry ingredients together just until combined.
• Baking: Preheat the oven to 350 degrees F. Spray a doughnut pan with Pam Spray. Fill the doughnut pan about 3/4 full. Bake for 12 minutes or until a toothpick inserted in the doughnut comes out clean. Remove from the oven and flip out onto a cooling rack. Cool.
• Frosting: Soften the gelatin in 1 tablespoon almond milk. Let it set 5 minutes. Heat the gelatin mixture until clear. Blend the remaining ingredients together. Spoon over doughnuts. 14 doughnuts

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes. I do thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

allulose

One Degree Sprouted flour

Ceylon Cinnamon is the best cinnamon there is. The taste is wonderful compared to regular cinnamon.

Measuring Spoon Set

These are my favorite Measuring Cups.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Mineral Salt

If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.