Posted by Nothing screams fall than a One Point Pumpkin Cinnamon and Sugar Donuts! Theses donuts make for a perfect guilt-free snack! They are soft, fluffy, and coated with a yummy cinnamon sugar!
Duration:
PREP TIME: 5 minutes
COOK TIME: 10 minutes
ADDITIONAL TIME: 8 minutes
TOTAL TIME: 23 minutes
Ingredients
Donut Ingredients
- 1 1/2 cups or 187.5 grams Kodiak Buttermilk Pancake mix or all purpose flour ( the point value will increase if using all purpose flour
- 1/2 cup water
- 2 Tbsp unsweetened applesauce
- 1 large egg, at room temperature or 3 Tbsp liquid egg substitute
- 1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
- 1 tsp ground cinnamon
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened applesauce or non fat Greek Yogurt
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
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 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. Hand whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients and hand 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 cavity) donut pans with nonstick cooking spray.
- Place donut batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.
- Fill 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 donuts with can’t believe it’s not butter spray and then dust both sides of donut with sugar mixture.
- Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.
Makes 12 donuts
1 Point® per donut
Notes
Gradually add the dry ingredients to the wet ingredients and hand 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.)
- Smartpoints: GREEN: 1 SmartPoints for 1 donut or 3 SmartPoints for 2 donuts if using liquid egg substitute or 2 SmartPoints for 1 donut or 4 SmartPoints for 2 donuts if using a whole egg BLUE/PURPLE: 1 SmartPoint for 1 donut or 3 SmartPoints for 2 donuts
Nutrition Information:
YIELD: 12
SERVING SIZE: 1
Amount Per Serving: CALORIES: 65TOTAL FAT: 1g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 17mg SODIUM: 126mg CARBOHYDRATES: 13g NET CARBOHYDRATES: 12g FIBER: 1g SUGAR: 0g PROTEIN: 5g