Pumpkin Oat + Pecan Baked Doughnut Rings
Light, autumnal baked doughnut rings made with pumpkin, oat flour and toasted pecans — fibre-forward and lower in sugar.
Best for Fibre-rich, lower-sugar autumn snack
A diner-inspired autumn remake: tender, airy baked doughnut-style rings that rely on oat flour, whole oats and pumpkin puree for bulk and fibre, plus toasted pecans for crunch. The trick is whipped egg whites folded into the batter for a lighter crumb without deep-frying. Modest maple sweetness and a thin Greek-yogurt glaze keep sugar low while still feeling indulgent.
Ingredients
- 200 g pumpkin puree
- 120 g plain Greek yogurt , for batter
- 45 g maple syrup
- 40 ml neutral oil
- 2 large eggs , separated — whites whipped later
- 150 g rolled oats , 120 g to be ground to oat flour, 30 g kept whole for texture
- 60 g whole wheat pastry flour
- 8 g Baking powder
- 1 g baking soda
- 3 g fine sea salt
- 4 g ground cinnamon
- 1 g ground ginger
- 0.5 g Ground nutmeg
- 5 ml Vanilla extract
- 80 g Pecans , reserve a handful for topping
- 60 g Plain Greek yogurt , optional thin glaze (optional – can be omitted)
- 15 g maple syrup , optional (optional – can be omitted)
- 0.5 g ground cinnamon , optional (optional – can be omitted)
Instructions
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1
Preheat the oven to 180°C (350°F). Grease an 8‑cavity doughnut/ring pan lightly with oil or nonstick spray and set aside.
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2
Measure 120 g of the rolled oats and grind to a fine flour in a food processor or high-speed blender (about 30–60 seconds). Transfer the oat flour to a large bowl.
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3
Whisk together the pumpkin puree, 120 g Greek yogurt, maple syrup, oil, egg yolks (reserve whites), and vanilla until smooth and homogenous.
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4
To the oat flour bowl, add whole wheat pastry flour, baking powder, baking soda, salt and spices; whisk to combine. Stir in the remaining 30 g rolled oats and about two‑thirds of the chopped pecans.
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5
Pour the wet mixture into the dry ingredients and stir gently until evenly combined; the batter will be thick. Let this mixture rest 10 minutes so the oats hydrate (this improves texture).
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6
While the batter rests, whip the reserved egg whites with a pinch of salt to soft peaks (they should hold a peak but still be glossy).
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7
Fold one-third of the whipped whites into the batter briskly to loosen it, then gently fold in the remaining whites just until no large streaks remain—this airy folding is the key to lighter baked doughnut rings.
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8
Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about three-quarters full. Tap the pan lightly on the counter to settle the batter and remove large air pockets.
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9
Bake at 180°C for 12–14 minutes, until edges are set, tops spring back gently and a skewer comes out clean. Start checking at 10 minutes because ovens vary.
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10
Remove from oven and let cool in the pan 5 minutes, then turn out onto a wire rack to cool another 15 minutes. (Do not glaze while warm or the glaze will run off.)
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11
For the optional glaze, whisk together 60 g Greek yogurt, 15 g maple syrup and a pinch of cinnamon until smooth. Spoon a thin layer over fully cooled rings and sprinkle with the reserved chopped pecans.
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12
Store in an airtight container in the fridge up to 3 days; warm briefly before serving if desired.