Pumpkin Applesauce Doughnuts with Applesauce Glaze
These pumpkin applesauce doughnuts are made with the addition of whole, healthy ingredients, and are a perfect fall treat to share with your neighbors this season.
Jump to RecipeGrowing up, my family had a tradition each Halloween that we would make doughnuts to deliver to our neighbors. We shaped them like pumpkins and called them “crispy screams.” I have fond memories of this tradition as a kid.
Although these pumpkin doughnuts are of a different variety, they give me all the same fall vibes and makes me want to share the delicious treat with my friends.
I love baking, but I also love eating things that help me feel good. By adding ingredients such as applesauce and yogurt, these doughnuts are packed full of nutrients while also being a delicious treat. You can also optionally swap the all purpose flour for whole wheat flour, creating a heartier, healthier doughnut that in my opinion tastes just as good.
Ingredients
- 1/3 cup butter (melted)
- 3/4 cup apple sauce
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup plain Greek yogurt (substitute milk if you do not have yogurt on hand)
- 1 tsp vanilla
- 2 cups flour (all purpose or whole wheat)
- 2 teaspoons baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp each nutmeg, ginger, allspice, and clove.
For the applesauce glaze:
- 1/4 cup applesauce
- 2 cups powdered sugar
- 1/2 tsp cinnamon
How to Make Pumpkin Applesauce Doughnuts
Preheat the oven to 375° F.
Begin the batter by mixing the melted butter, applesauce, pumpkin, and brown sugar.
Add the eggs, yogurt, and vanilla and stir until combined.
On top of the wet ingredients add flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix the dry ingredients together on top before beginning to incorporate the wet ingredients.
Continue mixing the batter until everything is just combined.
Grease 18 silicone doughnut molds and use a scoop to evenly fill the molds. If you do not have silicone doughnut molds or do not have enough (I only have 12) you can also use muffin tins.
Bake in 375° F oven for 16-18 minutes.
Once the doughnuts are done cooking, remove them immediately from the molds to prevent them from getting soggy.
Once the doughnuts are cool, make the glaze by whisking together applesauce, cinnamon, and powdered sugar, until smooth.
Dip each doughnut into the glaze, making sure the top is fully covered. Place on a cooling rack over a cookie sheet to catch any drips and let the glaze dry.
Pumpkin applesauce doughnut with applesause glaze
Equipment
- silicone doughnut mold
Ingredients
For doughnuts:
- 1/3 cup butter melted
- 3/4 cup apple sauce
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup plain Greek yogurt substitute milk if you do not have yogurt on hand
- 1 tsp vanilla
- 2 cups flour all purpose or whole wheat
- 2 teaspoons baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp each nutmeg ginger, allspice, and clove.
For the applesauce glaze:
- 1/4 cup applesauce
- 2 cups powdered sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 375 ° F.
- Add the eggs, yogurt, and vanilla and stir until combined.
- On top of the wet ingredients add flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix the dry ingredients together on top before beginning to incorporate the wet ingredients.
- Continue mixing the batter until everything is just combined.
- Grease 18 silicone doughnut molds and use a scoop to evenly fill the molds. If you do not have silicone doughnut molds or do not have enough (I only have 12) you can also use muffin tins.
- Bake in 375° F oven for 16-18 minutes.
- Once the doughnuts are done cooking, remove them immediately from the molds to prevent them from getting soggy.
- Once the doughnuts are cool, make the glaze by whisking together applesauce, cinnamon, and powdered sugar, until smooth.
- Dip each doughnut into the glaze, making sure the top is fully covered. Place on a cooling rack over a cookie sheet to catch any drips and let the glaze dry.