Anyway, these donuts are soft and delicate with just a hint of pumpkin flavor. They would be perfect to bake in the fall, but I enjoyed them just as much in the middle of winter
I’ve been wanting to create some healthy baked donuts for a while now, but I didn’t have a donut pan. Imagine my surprise on Christmas morning when I saw this little gem under the tree…
Woohoo! Thanks, Santa! Now I can have lightened-up versions of my favorite breakfast treat whenever I want! For those of you who did not get one of these donut pans for Christmas, I’ve seen them at Bed Bath and Beyond
As soon as I had some free time after the holidays, I set out on a search for the perfect donut recipe. I stumbled across quite a few (which are still on my list of things to bake!) but I ultimately decided to loosely follow this recipe from a new-to-me blog called The Yummy Life (note: the original donut recipe also provides tips for making mini-donuts, a maple glaze, and a cinnamon-sugar topping, if you’re interested).
I made a few variations to the original recipe to make the donuts a little more Weight Watchers friendly (only 4 Points Plus per donut!!) and I was thrilled with the results. Here’s how it came together.
First I preheated my oven to 425 degrees (hot!!) and sprayed my donut pan with nonstick spray.
Then I combined 2 cups of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/4 teaspoon of cloves, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg (PHEW!) and 1/2 teaspoon of salt into a large bowl.
You could use pumpkin pie spice in place of all those spices if you have it, but I didn’t!
Then I gave everything a whisk and set it aside.
K. Then it was time for the wet ingredients!
Into a large bowl went 2 large eggs (whisked), 1 tablespoon of liquid egg whites, 1 (15 oz) can of pureed pumpkin, 1/2 cup of packed light brown sugar, 1/2 teaspoon of liquid stevia (or 1/2 cup maple syrup), 1 teaspoon of vanilla extract, 1/4 cup of olive oil, and 1/2 cup of buttermilk.
I didn’t have any buttermilk, so I made my own by adding 1-1/2 teaspoons of apple cider vinegar to 1/2 cup fat free milk, and letting it sit for 10 minutes.
Then I gently whisked it together, and slowly started adding the wet ingredients into the dry.
Then I whisked that all together, poured the batter into a Ziploc bag, and snipped off a corner of the bag. Then I piped the batter into the donut pan until each slot was 2/3 full.
At this point it’s helpful to tap the pan on the counter a few times to get all the air bubbles out.
Next I baked the donuts for 7-9 minutes until they were firm to the touch.
Then I removed the pan from the oven and let the donuts cool for 5 minutes in the pan before removing them to a cooling rack.
They don’t look perfect when they’re in the pan, but I promise once you invert them they look much better!
While I have to admit these do not taste exactly like traditional fried donuts, they are still a delicious breakfast treat. And for only 4 Weight Watchers Points Plus, I’ll take it!
Another great thing about this recipe is that you should get about 12 donuts, meaning you’ll have plenty leftover to freeze.
To freeze these donuts I wrapped each one in plastic wrap, placed them into a Ziploc bag, and labeled the bag so I wouldn’t forget what they are (which always seems to happen to me, BTW).
To reheat, I took out a donut, removed the plastic wrap, covered it in a paper towel, and microwaved it until it was dethawed and warm (about 45 seconds for me, but every microwave is different).
I hope you guys give these a try and enjoy them as much as I did!
Baked Pumpkin Donuts
Recipe type: Breakfast
Author: Chelsea Eats Treats
Prep time: 5 mins
Cook time: 9 mins
Total time: 14 mins
These baked pumpkin donuts are a delicious weekend treat! They come together in less than 15 minutes and are only 4 Weight Watchers Points Plus!
Preheat oven to 425 degrees, and coat donut pan with cooking spray.
In large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In separate bowl, whisk eggs; then add pumpkin, brown sugar, liquid stevia, vanilla, olive oil and buttermilk; whisk just until smooth.
Pour pumpkin mixture into flour mixture and whisk just until smooth.
Fill donut cups 2/3 full with batter and rap the filled donut pan on the counter top a few times to remove any air bubbles and level out the batter.
Bake 7-9 minutes.
Leave in pan for 5 minutes before removing and transferring to cooling rack.
Question of the day: Do you enjoy donuts or bagels better?
On Fridays at work we have a wide variety of both, so I used to choose half of each. Now that I’m watching what I eat more closely, I try to eat breakfast at home and avoid the kitchen at all cost on Friday mornings. Sometimes though, I have to pop in to cut off a small piece of a donut. Just a bit won’t hurt, right?