Baked Pumpkin and Honey Donuts
Prep time
Cook time
Total time
A delicious treat food for soft food sensory seekers or to resolve sugar cravings. All without as much refined sugar and saturated fats as store bought donuts.
Recipe type: snack
Serves: 12
  • 1 cup SR flour
  • 1 cup mashed pumpkin
  • ⅓ cup oil, grapeseed oil works the best. Organic coconut oil is good too yet, it does leave a slightly "coconutty" flavour that I found overpowers the honey and cinnamon. Which can be a deal breaker for a food jagger!
  • 1 egg, at room temperature
  • 2 tbsp honey
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • cinnamon sugar for dusting at the end (mix 1 tsp cinnamon to 4 tbsp sugar)
  1. Preheat your oven to 180oC and make your aluminium foil donut shapers. Place the shapers into your muffin tray and spray with oil. (Or you can use a donut pan - if you own one).
  2. In one bowl, whisk the oil, pumpkin, egg and honey together.
  3. In the other bowl, mix the ground cinnamon and nutmeg with the SR flour. Add the wet mixture, to this bowl.
  4. Add the mixture to your muffin wells until it is ½ way up the donut shapers. This can be a little messy, so you can try piping it in by placing the mixture into a ziplock bag and cutting off the corner.
  5. Bake for approximately 20 minutes (until they are firm to the touch).
  6. Allow to cool for 5 minutes and then carefully peel away the tin foil shapers.
  7. Toss your donuts in cinnamon sugar.
  8. Eat straight away. If you leave the donuts to sit before serving, the cinnamon sugar will be absorbed. These are only good to eat within 1 - 2 days (hence my small batch recipe). Refrigerate in an airtight container.
Recipe by Play With Food at