WW Recipe of the Day: Healthy Baked Pumpkin Doughnuts
I'm so excited that it's pumpkin season again. I've been waiting for what seems like forever to bake up a batch of these baked pumpkin doughnuts.
I've been a doughnut lover for as long as I can remember. They were a Sunday morning tradition back when I was a kid.
But, I don't love all doughnuts equally. For me it's all about cake doughnuts, not the yeast raised kind.
So, in my quest to eat better I decided it was worth investing in a special donut pan that would allow me to make healthier baked doughnuts with less fat and fewer calories at home.
I think it was the right call.
Now I've become a fan of my own BAKED cake doughnuts, which are as easy to make as muffins.
I just stir together a quick batter, pour it into my doughnut pan, pop it in the oven, and 15 minutes later: doughnuts!
These healthy baked pumpkin doughnuts are my current favorite.
I've made a tasty apple version, substituting applesauce for the pumpkin too.
Next, I want to work on a chocolate version.
How Many Calories and Weight Watchers Points in Healthy Baked Pumpkin doughnuts?
I love these healthy baked pumpkin doughnuts and have been making them for several years.
According to my calculations, each donut has 148 calories and
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you like these healthy baked pumpkin donuts, be sure to check out my other lightened up Weight Watchers friendly recipes including WW 2-Ingredient Chocolate Pumpkin Muffins & Cookies, Crock-Pot Crumb Cake, Low-Fat Impossible Pumpkin Pie, Low-Fat Pumpkin Cranberry Scones, Healthy Homemade Pumpkin Puree and Enlightened Pumpkin Streusel Coffeecake
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Healthy Baked Pumpkin Doughnuts Recipe
- 1 cup whole-wheat pastry flour (I used white whole-wheat flour)
- ¾ teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ⅓ cup sugar
- ½ cup pumpkin puree
- ¼ cup milk
- 1 large egg
- 1 teaspoon canola oil
- ½ teaspoon vanilla
- Heat the oven to 350F degrees.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
- In another bowl whisk together the sugar, pumpkin, milk, egg, oil and vanilla.
- Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a spoon mix until just combined. Do not overmix or the doughnuts will be tough.
- Use a pastry bag or large plastic bag to pipe the mixture into the 6-count donut pan. Alternatively, you can spoon the batter into the molds, but the finished doughnuts may not appear as even.
- Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges.
- Place the pan on a wire rack and let the doughnuts cool for 10 minutes.
- Run a knife around the inside of the molds to release the doughnuts. Invert the donuts on the rack and cool completely, or enjoy warm.
- The doughnuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar, or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Substitute applesauce for pumpkin to make healthy baked applesauce doughnuts. Serving size: 1 pumpkin donut Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site. 5 *SmartPoints (Green plan) 5 *SmartPoints (Blue plan) 5 *SmartPoints (Purple plan) 4 *PointsPlus (Old plan)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
In this video, Weelicious shows how to make your own fresh baked pumpkin donuts without a special donut pan (affiliate link):
More Weight Watchers Friendly Pumpkin Dessert Recipes:
- Pumpkin Spice Cream Cheese Muffins (DrizzleMeSkinny)
- Mini Pumpkin Pies Lightened Up (HungryGirl)
- Pumpkin Pie Cannoli Cones (HungryGirl)
- Pumpkin Angle Food Cake (SnackGirl)
- Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting (SkinnyTaste)
- Easy Pumpkin Pie Dip (SkinnyTaste)
See how easy it is to make your own healthy pumpkin spice donuts at home:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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These sound and look amazing. I'm definitely going to give this a try. I don't have a doughnut pan, but I get the feeling I will have one soon.
what temperature do i bake at?
Hi April. You want to bake them at 350 degrees. I've updated the recipe to show the baking temperature. Hope this helps. Thanks, Martha
Patricia Kay Alexander
Can these be baked as cupcakes?
Hi Patricia, I'm not sure because I've never tried. If you do give it a go, please let us know how they turn out!
It says 350°f they came out great!
Hi! i was wondering if they would turn out if i put them in a bag and piped them into rings and baked them...would they keep their shape or not?
I really don't know. I'm not a baking expert and I've never tried it. I think they would spread and turn into baked pancakes! Another alternative might be to bake them in muffin tins and enjoy muffin donuts 🙂
You can. I love the doughnut pan tho. Once cooled you can get them out with a spoon, a little lift. Oh, I didn’t have pastry flour so used regular wheat. I’d like to try using oar flour.
Can you substitute Splenda for the sugar to lower the SP even more? That would be good 🙂
Hi Amy, I've made these with Truvia - the baking blend that combines sugar, erythritol and stevia which worked well. I've never tried Splenda because it gives me a headache so I can't say for sure. If you try it would love to have you share with us how it works!
This recipe is simple and easy to put together and best of all it is delicious. The donuts are moist. I like that the oil content is low. I used Pampered Chef's Donut Pan, which is amazing, and the time was 10-11 minutes. 17 donuts. Now I only had 3/4 cup of pumpkin puree so I cooked a yam and mashed 1/4 cup to make 1 cup of pumpkin and yam. The pumpkin puree was fresh and not canned. During the fall I get sugar pumpkins to make fresh pumpkin pies. This year I had plenty of puree so I froze it and have used it in different recipes.
Very good & moist. Definitely a keeper,
I might try 1tsp of applesauce instead of oil next time. I used all white whole wheat flour, also.