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:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine flour or pancake mix, baking powder, salt, and spices in a large mixing basin.
- Remove from the equation.
- 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.
- Hand-whisk until everything is well blended.
- Hand-mix the dry ingredients into the wet components until they are just blended.
- (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.)
- 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.
- (I prepare cooked doughnuts in a doughnut pan.)
- 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.
MAKE THE SUGAR TOPPING IN THE MEANTIME:
- Combine the 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.
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!
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.
TOPPING 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
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine flour or pancake mix, baking powder, salt, and spices in a large mixing basin.
- Remove from the equation.
- 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.
- Hand-whisk until everything is well blended.
- Hand-mix the dry ingredients into the wet components until they are just blended.
- (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.)
- 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.
- (I prepare cooked doughnuts in a doughnut pan.)
- 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.
MAKE THE SUGAR TOPPING IN THE MEANTIME:
- Combine the 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.
Notes
This recipe makes 12 doughnuts.
1-2 PersonalPoints™ for 1 donut.
This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.
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