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Doughnuts make everyone, young and old, happy in my family. However, traditional doughnuts are fried and are often filled with whipped or custard cream and topped with jelly, which can sometimes be quite sweet. Although doughnuts are usually considered a dessert, it’s possible to prepare a lighter version by baking them instead of frying them. All you need is a doughnut pan, which you can find at most hardware or kitchenware stores. So, here’s my favourite recipe!

Servings: 12 doughnuts
Preparation time: 5 minutes
Cooking time: 18 minutes

  60 ml (¼ cup) vegetable oil
  125 ml (½ cup) vanilla Greek-style yogurt
  3 eggs
  125 ml (½ cup) sugar
  375 ml (1 ½ cups) pumpkin purée
  10 ml (2 tsp.) cinnamon
  5 ml (1 tsp.) salt
  7.5 ml (1 ½ tsp.) baking powder
  500 ml (2 cups) unbleached, all-purpose flour
  Maple syrup or powdered sugar (optional)

1.  Preheat the oven to 175 °C (350 °F).
2.  Lightly grease the 12 cavities of a doughnut pan.
3.  In a bowl, combine all the ingredients except the flour. Once the mixture is smooth, stir in the flour.
4.  Fill each cavity with the mixture three quarters of the way up and bake for about 18 minutes.
5.  Allow to cool for 5 minutes before removing from the pan. Let cool on a wire rack.
6.  Enjoy your doughnuts as is, with a drizzle of maple syrup, or sprinkled with powdered sugar. Store in an airtight container in the refrigerator.

''Be careful not to confuse pumpkin purée with pumpkin pie mix; they are often sold side by side at the grocery store! Pumpkin pie filling is too sweet for this recipe and will make doughnuts that are not as healthy as those prepared with pumpkin purée.''


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