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Louise's baked pumpkin doughnuts
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome pumpkin doughnuts made with olive oil and Stevia, a guilt-free twist on a classic treat that's irresistibly delicious!
Ingredients:
  • 500g pumpkin, peeled, diced (see Notes)
  • 70g (1/3 cup) brown sugar, firmly packed
  • 60ml (1/4 cup) extra virgin olive oil (see Notes)
  • 2.50 gm ground cinnamon
  • 1/8 tsp Stevia extract powder
  • 200g (1 1/3 cups) self-raising flour
  • 20.00 gm caster sugar
  • 0.63 gm ground cinnamon
Instructions:
  • Steam the pumpkin until very tender, then drain on paper towel to remove excess moisture before processing in a food processor until very smooth.
  • Preheat the oven to 190C/170C fan forced and lightly grease 16 doughnut pan molds.
  • In a bowl, combine 250g (1 cup) pumpkin puree with eggs, sugar, oil, cinnamon, and stevia. Use a balloon whisk to blend until smooth. Gently incorporate flour until fully mixed. Spoon or pipe the batter into the pans. Bake for 10 minutes or until a skewer comes out clean. Cool the doughnuts in the pans for 5 minutes before transferring to a wire rack for an additional 5 minutes to cool slightly.
  • Prepare the cinnamon sugar by placing sugar and cinnamon in a large sealable plastic bag and shaking it to mix.
  • Gently coat 6 warm doughnuts in the cinnamon sugar mixture by shaking. Repeat with the rest of the doughnuts. Serve immediately.

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