Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup brown sugar
- ½ cup canned pumpkin puree
- ½ cup plain Greek yogurt or sour cream
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: glaze or powdered sugar for topping
Instructions
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl. Whisk until evenly mixed.
- In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil, vanilla, and Greek yogurt until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Preheat your oven to 350°F (175°C) and lightly grease a nonstick donut pan.
- Fill each cavity about ¾ full with batter. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the donuts to cool slightly before removing from the pan. Optional: glaze or dust with powdered sugar before serving.
Notes
- Use canned pumpkin for convenience and consistent results.
- Ensure your oven is fully preheated for even baking.
- Add a pinch of ground cloves or allspice for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg