Servings: 6
Equipment
- Wire cooling rack
- Pastry brush (for butter)
Ingredients
- ¾ cup pumpkin puree
- ¾ cup cottage cheese blended smooth
- ⅓ cup brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons melted butter for brushing
- ⅓ cup cinnamon sugar for coating
Instructions
- Preheat oven to 350℉ and lightly grease a 6-cavity donut pan.
- In a medium bowl, whisk together pumpkin puree, blended cottage cheese, brown sugar, maple syrup, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add dry ingredients to the wet mixture and stir gently until just combined.
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 14-16 minutes, or until donuts spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a wire rack.
- While still warm, brush each donut with melted butter and toss in cinnamon sugar until evenly coated. Serve warm.
Notes
- Blend the cottage cheese until completely smooth before using.
- Don’t overmix the batter; stir until just combined.
- If your oven runs hot, check at 12 minutes to avoid overbaking.
- Best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
Nutrition
Calories: 284kcal | Carbohydrates: 51g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 380mg | Potassium: 163mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4962IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
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