One Point Pumpkin Cinnamon And Sugar Donuts:
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!
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
