These sweet and tender Baked Pumpkin Doughnuts are as easy to make as biscuits. Brandon helped make our first batch at 2 years old. He’s 10 now–eeek! When I look back on these old pictures I wish I had taken a lot more.
We like this recipe because it doesn’t take any special pans or a donut maker which makes it accessible to every kitchen. It’s easily made dairy free. Just sub coconut oil for the butter and almond milk for the dairy milk. And dust with powdered sugar instead of yogurt glaze. We’re still perfecting a gluten free recipe so you have that to look forward to that later.