These donuts make for a perfect guilt-free breakfast or snack! They are soft, fluffy, and coated with yummy cinnamon sugar!
Servings: Makes 12 donuts
1 Point® per donut
Looking for more amazing Weight Watchers low-point fall recipes? Be sure to check these out:
HOW DO I MAKE THESE ONE-POINT PUMPKIN CINNAMON AND SUGAR DONUTS?
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl combine, flour, baking powder, salt, and spices. Stir to combine.
3. In a separate large mixing bowl whisk together, non-fat plain Greek yogurt or unsweetened applesauce, pumpkin puree, egg, brown sugar substitute, vanilla, water, and melted butter or 2 Tbsp unsweetened applesauce.
4. Whisk until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over-mix the batter once you combine the wet and dry ingredients. The texture of the donuts will be completely off if over-mixed.)
6. Spray two (6 cavities) donut pans with nonstick cooking spray.
7. Place donut batter into a ziplock bag.
8. Seal the bag making sure all the air is released.
9. Cut one corner off of the bag to create a piping bag.
10. Fill the prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.)
11. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
12. Remove from the oven and allow to cool in the pan for about 5 minutes.
13. Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
14. Once they have cooled a bit, spray both sides of the donuts with can’t believe it’s not butter spray and then dust both sides of the donut with a sugar mixture.
15. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.
WHAT CAN I USE FOR THE CINNAMON SUGAR TOPPING?
You can use either a 1/4 cup granulated sugar substitute or 1/4 cup regular white granulated sugar for the topping. using regular sugar.
Mix together the white sugar substitute and cinnamon in a medium bowl.
Once they have cooled a bit, spray both sides of the donuts with can’t believe it’s not butter spray and then dust both sides of the donut with a sugar mixture.
Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.