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Plated pumpkin applesauce muffins with apple sauce glaze.

Pumpkin applesauce doughnut with applesause glaze

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 doughnuts

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.
Keyword applesauce, doughnut, pumpkin, whole wheat