Weight Watchers Pumpkin Cinnamon and Sugar Donuts

One Point Pumpkin Cinnamon and Sugar Donuts are the epitomai of fall! These doughnuts are a delicious, guilt-free snack! They’re soft and fluffy, and they’re dusted with delicious cinnamon sugar!

THE RECIPE MAKES 12 DONUTS

How do I make these Cinnamon and Sugar One Point Pumpkin Donuts?

• Preheat the oven to 350 degrees Fahrenheit.

• Combine flour, baking powder, salt, and spices in a large mixing bowl.

• Remove from the equation.

• Combine the nonfat plain Greek yogurt or unsweetened applesauce, pumpkin puree, egg, white or brown sugar replacement, vanilla, water, and melted butter or two tablespoons unsweetened applesauce in a mixing bowl.

• Whisk everything together until it’s smooth.

• Add the dry ingredients to the wet ingredients in a slow, steady stream, mixing until mixed.

• (DO NOT OVERMIX- Once you’ve combined the wet and dry ingredients, it’s crucial not to overmix the batter.

• If the doughnuts are overmixed, the texture will be radically different.)

• Use a whisk or a silicone mixing spoon to hand-mix the batter until the flour streaks are gone.

• It’s OK if your battery is lumpy; in fact, a little lumpiness is desirable.

• Spray two doughnut pans (6 cavities) with nonstick frying spray.

• Fill a ziplock bag halfway with a doughnut batter.

• Make sure all the air is out of the bag before closing it.

• To make a piping bag, cut one corner off the bag.

• Using the piping bag, fill the prepared doughnut pan halfway with batter.

• Cook for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean.

• Remove from the oven and set aside to cool for 5 minutes in the pan.

• For the Cinnamon Sugar Topping, what do I use?

• You can use 1/4 cup granulated sugar replacement or 1/4 cup standard white granulated sugar topping.

• Compared to ordinary sugar, a sugar replacement for the sugar topping can provide a mouth-cooling sensation.

• If you are sensitive to the cooling effect, replace the sugar substitute for the topping with 1/4 cup ordinary sugar, increasing the point value to 2 per doughnut.)

MAKE THE SUGAR TOPPING IN THE MEANTIME:

• Combine the white sugar substitute and cinnamon in a medium mixing dish.

• Spray both sides of the doughnuts with can’t believe it’s not butter spray, and then dust both sides with sugar mixture after they’ve chilled a little.

• Refrigerate leftover doughnuts for up to 3 days in a sealed zipper bag.

This recipe makes 12 doughnuts.

INGREDIENTS:

• 1 1/2 cup Kodiak Buttermilk Pancake Mix or all-purpose flour (187.5 grams) (the point value will be more with all-purpose flour)
• 1 tsp cinnamon powder
• a quarter teaspoon of nutmeg, ground
• One and a half teaspoons of baking powder
• a quarter teaspoon of salt
• 1/4 cup plain or Greek yogurt (nonfat) or unsweetened applesauce
• 1/2 cup pure pumpkin puree from a can
• 1/2 cup sugar replacement (white or brown) ( I use Lakanto Monkfruit Golden Sweetener)
• One large egg, chilled or at room temperature
• 3 tbsp liquid egg replacer
• 2 tbsp applesauce (unsweetened)
• 1 cup of water
• One teaspoon extracts de Vanille.
• Toppings of cinnamon and sugar:
• I’m surprised it’s not butter spray.
• 1/8 cup sugar replacement (for example, Lakanto Classic Monkfruit Sweetener) or 1/8 cup ordinary white granulated sugar ( using regular sugar would increase the point value per doughnut)
• 1 tsp cinnamon powder

DIRECTIONS:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine flour or pancake mix, baking powder, salt, and spices in a large mixing basin.
3. Remove from the equation.
4. Whisk together nonfat plain Greek yogurt or unsweetened applesauce, pumpkin puree, egg, brown sugar substitute, vanilla, water, and melted butter or 2 Tbsp unsweetened applesauce in a separate large mixing dish.
5. Hand-whisk until everything is well blended.
6. Hand-mix the dry ingredients into the wet components until they are just blended.
7. (DO NOT OVERMIX- Once you’ve combined the wet and dry ingredients, it’s crucial not to overmix the batter.
8. If the doughnuts are overmixed, the texture will be radically different.)
9. Spray two doughnut pans (6 cavities) with nonstick frying spray.
10. Fill a ziplock bag halfway with a doughnut batter.
11. Make sure all the air is out of the bag before closing it.
12. To make a piping bag, cut one corner off the bag.
13. Using the piping bag, fill the prepared doughnut pan halfway with batter.
14. (I prepare cooked doughnuts in a doughnut pan.)
15. Cook for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean.
16. Remove from the oven and set aside to cool for 5 minutes in the pan.

MAKE THE SUGAR TOPPING IN THE MEANTIME:

1. Combine the sugar substitute and cinnamon in a medium mixing dish.
2. Spray both sides of the doughnuts with can’t believe it’s not butter spray, and then dust both sides with sugar mixture after they’ve chilled a little.
3. Refrigerate leftover doughnuts for up to 3 days in a sealed zipper bag.