pumpkin oven bake donut

Oven bake pumpkin donut made with white spelt flour

Recipes / Desserts
  • Preparation : 15 minutes

  • Cooking : 20-25 minutes

  • Yield : 8 donuts


  • 3 eggs

  • 1/2 cup oil

  • 1 cup pumpkin puree (homemade or canned)

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon dry ginger

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 5 tablespoons cinnamon sugar (3 tablespoon of sugar for 3 tablespoon of cinnamon

The recipe

  • Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin!

  • Beat together the oil, eggs, organic golden sugar, pumpkin, spices, salt, and baking powder until smooth. Add the organic white spelt flour, stirring just until smooth.

  • Fill the doughnut pans about 3/4. If you're making muffins, fill each well about 3/4 full. Bake the doughnuts for 20-25 minutes, or until a knife inserted into the center comes out clean. If you're making muffins, bake for another 5-10 minutes.

  • Remove the doughnuts from the oven, and after about 5 minutes, transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

  • Cool completely, and store at room temperature for several days.

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