Pumpkin-Banana Spice Doughnuts

21 10 2011

I really like doughnuts, but I hardly ever buy them because I know how unhealthy they are. But I’ve convinced myself that homemade doughnuts are always healthier, because I made them, and I put “quality” ingredients in them, including whole wheat flour and free range eggs.

Sorry Steph, but that doesn’t make them “healthy.” They still have butter in them, they still have sugar in them, and when you eat 3 in one sitting, well that’s a whole bunch of calories. But, I’m no dietitian, so I really can’t tell you the nutrition facts for one of these babies, but what I can tell you is that they are tasty. And, they pair perfectly with a cup of coffee and the newspaper on a Saturday morning.

So, I highly recommend that you make them this weekend! I hope you enjoy!

Pumpkin Banana Spice Doughnuts:


1 ½  cups whole wheat flour
1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
half of a 15 oz can  of canned pure pumpkin
1 really ripe banana, mashed
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1/2 cup milk (add more if necessary)
Cinnamon and sugar, for rolling
1/2 cup butter, for dipping

How To:

Preheat the oven to 350. Lightly grease a doughnut pan.

In a medium bowl, mix the flours, baking powder, baking soda, salt, and spices.

In a large bowl, cream together the butter and sugar. Add the eggs, pumpkin, banana, maple syrup, vanilla, and milk.

Slowly mix the dry ingredients into the wet ingredients.

When combined, pour the batter into a large Ziploc bag. Zip it up, and give it a few big shakes, so the batter moves towards one of the corners. Snip the corner of the bag, about ¼ -1/2 inch from the point.

Squeeze the batter into the greased doughnut pan.

Bake for 10-12 minutes.

Meanwhile, melt the remaining butter in one bowl, and make a cinnamon sugar mixture in another bowl.

When the doughnuts have come out of the oven and cooled a little, dip them one at a time in the butter and then the cinnamon sugar, and then onto a cooling rack, sugar side up.