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Pumpkin Cinnamon and Sugar Donuts Ingredients
Ingredients:
- 1 1/2 cups Gold Medal all-purpose flour or Kodiak Buttermilk Pancake Mix
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened applesauce or non-fat Greek Yogurt
- 1/2 cup pumpkin puree
- 1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
- 1 large egg, at room temperature or 3 Tbsp liquid egg substitute
- 1 Tbsp Land o’ Lakes light butter made with canola oil or 2 Tbsp unsweetened applesauce
- 1/2 cup water
- 1 tsp vanilla extract
Cinnamon and Sugar Topping:
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- I can’t believe it’s not butter spray
- 1/8 cup granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener) or 1/8 cup regular white granulated sugar ( using regular sugar would increase the point value to 2 points per donut)
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine, flour, baking powder, salt, and spices. Stir to combine.
- 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.
- Whisk until well combined.
- 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.)
- Spray two (6 cavities) donut pans with nonstick cooking spray.
- Place donut batter into a ziplock bag.
- Seal the bag making sure all the air is released.
- Cut one corner off of the bag to create a piping bag.
- Fill the prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.)
- Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 5 minutes.
- Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
- 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.
Yield: 12
One Point Weight Watchers Pumpkin Cinnamon and Sugar Donuts
These donuts make for a perfect guilt-free breakfast or snack! They are soft, fluffy, and coated with yummy cinnamon sugar!
Prep Time
5 minutes
Cook Time
10 minutes
Additional Time
8 minutes
Total Time
8 minutes
Ingredients
- 1 1/2 cups Gold Medal all-purpose flour or Kodiak Buttermilk Pancake Mix
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened applesauce or non-fat Greek Yogurt
- 1/2 cup pumpkin puree
- 1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
- 1 large egg, at room temperature or 3 Tbsp liquid egg substitute
- 1 Tbsp Land o' Lakes light butter made with canola oil or 2 Tbsp unsweetened applesauce
- 1/2 cup water
- 1 tsp vanilla extract
Cinnamon and Sugar Topping:
- I can’t believe it’s not butter spray
- 1/8 cup granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener) or 1/8 cup regular white granulated sugar ( using regular sugar would increase the point value to 2 points per donut)
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine, flour, baking powder, salt, and spices. Stir to combine.
- 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.
- Whisk until well combined.
- 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.)
- Spray two (6 cavities) donut pans with nonstick cooking spray.
- Place donut batter into a ziplock bag.
- Seal the bag making sure all the air is released.
- Cut one corner off of the bag to create a piping bag.
- Fill the prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.)
- Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 5 minutes.
- Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
- 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.
Notes
Servings: Makes 12 donuts
1 Point® per donut
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Lakanto Classic Monk Fruit Sweetener
-
McCormick Ground Cinnamon, 18 oz
-
Badia - Ground Nutmeg - 16 oz.
-
Farmer's Market Foods Canned Organic Pumpkin Puree, 15 Ounce (Pack of 12)
-
Sukrin Gold - Natural Brown
-
Kodiak Cakes Power Cakes Protein Pancake Mix & Waffle Mix- 100% Whole Grain - Dark Chocolate (Pack of 6)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 171mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 5g
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