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15 mins

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15 mins

Baked Pumpkin Doughnuts

Recipe for 8 large doughnuts

Baked Pumpkin Doughnuts
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100g buckwheat flour 
50g oat flour 
25g potato starch 
2 tsp cinnamon 
1 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp pink Himalayan salt 1/2 tsp cardamom 
1/2 tsp clove 
1/2 tsp nutmeg

250g pumpkin purée 
200g MyJool Medjool dates (pitted and peeled) 
120g almond milk (or other nut milk) 
40g extra virgin olive oil 
30g espresso coffee 
1 tsp vanilla extract


Start by soaking the dates in warm water for about 10 minutes and preheat your oven to 170 ºC using the fan function.

Place a strainer on top of a large bowl and sift all the previously weighed dry ingredients.

Remove the skin and pits of the soaked dates and add them to the jar of the blender.

Add the rest of the liquid ingredients (except the pumpkin purée) and blend until you get a nice and creamy paste. Scrape the sides of the jar and make sure there are no unblended pieces of date.

Transfer into a bowl and incorporate the pumpkin purée. Stir until you get homogeneous mixture.

Incorporate the liquid mixture with the dry ingredients and stir until well mixed.

Pour the batter into a big pastry bag and distribute in the mold.

Bake for 20-25 minutes.

Remove the tray from the oven and let the doughnuts cool on a rack for 5-10 minutes before unmolding.

Turn the mold upside down and unmold the doughnuts one by one. Allow them to cool completely before dipping them in the icing of your choice.

⏳ Without the glaze, the doughnuts can be stored in an airtight container at room temperature in a cool, dry place for up to 3 days.

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