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Pumpkin Cinnamon and Sugar Donuts Ingredients

One Point Weight Watchers Pumpkin Cinnamon and Sugar Donuts

Ingredients:

Cinnamon and Sugar Topping:

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Instructions

  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.
Yield: 12

One Point Weight Watchers Pumpkin Cinnamon and Sugar Donuts

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

  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.

Notes

Servings: Makes 12 donuts

1 Point® per donut

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 171mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 5g
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