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 healthy 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.
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Skinny on Healthy Baked Pumpkin Doughnuts
I love these healthy baked pumpkin doughnuts and have been making them for several years. According to my calculations each one has 148 calories and *4 Weight Watchers Points Plus. Enjoy!
- 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 350 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 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.
Variation: Substitute applesauce for pumpkin for healthy baked applesauce doughnuts
*PointsPlus® for Weight Watchers baked pumpkin doughnuts calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
If you liked these healthy baked pumpkin doughnuts you might also like:
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