A Sweet Bite of History
Donuts (or doughnuts) have roots dating back to Dutch settlers in early America, who brought over “olykoeks,” or oily cakes, fried in fat. Pumpkin, native to North America, has long been a staple ingredient in autumn cooking, often baked into breads, pies, and cakes. Baked pumpkin donuts are a modern twist that merges these traditions, offering a lighter, healthier version of the classic fried donut while celebrating the comforting flavors of fall.
FAQs
1. Do I need a donut pan to make these?
Yes, but you can also bake them in a muffin tin for pumpkin donut muffins. They’ll be just as delicious!
2. Can I make these donuts gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will remain light and fluffy.
3. How do I prevent my baked donuts from being dry?
Be careful not to overbake. Remove them as soon as they spring back when lightly pressed. The pumpkin purée helps keep them naturally moist.
