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5 from 3 votes

The Best and Easiest Pumpkin Donuts

These are FALL in a nut shell. No joke. I am obsessed with these 4 ingredient donuts and you family will be too! Love how easy these are to even throw together in the morning during the week. This is a must make!
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: baked donuts, clean eating, easy breakfast, easy donuts, flax seed, healthy pumpkin recipes
Servings: 6
Calories: 197kcal
Author: Alaina Hinkle

Equipment

  • Donut molds

Ingredients

  • 1 1/2 cup Kodiak Cake Pumpkin Flax Mix
  • 1/2 can canned pumpkin not pumpkin pie, plain pumpin
  • 1/8 cup coconut oil melted
  • 1 egg

Cinnamon Sugar Coating

  • 2 tbsp unsalted butter
  • 1/4 cup coconut sugar or brown sugar
  • 1 tsp cinammon

Instructions

  • Pre heat oven to 350 degrees and grease your donut molds
  • In a large mixing bowl add pumpkin flax mix, coconut oil, pumpkin and egg.
  • Mix with a spatula until combined ( do not over mix)
  • Cut a tip of a blastic bag to about a 1/2 inch wide. Pour batter inside. Twist the top of the plastic bag to where it provides pressure on the batter. Squeeze out batter around the donut mold
  • Take the back of the spatula and flatten the batter on the top. This will ensure when you pop them out then can sit flat
  • Bake at 350 degrees for 15 minutes
  • While they are baking melt 2 tbsp butter and whisk together the cinnamon and coconut sugar in a seprate bowl and set aside.
  • Once the donuts are done, let them cool for 5 minutes before popping out of the molds to make sure they don't break. Once cooled, dip the tops into the butter then into the cinnamon sugar mix.
  • Repeat for all donuts then enjoy!

Nutrition

Calories: 197kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 17mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5670IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg