1cupwhole-wheat pastry flour (I used white whole-wheat flour)
¾teaspoonbaking powder
¾teaspooncinnamon
¼teaspoonnutmeg
½teaspoonsalt
⅓cupsugar
½cuppumpkin puree
¼cupmilk
1largeegg
1teaspooncanola oil
½teaspoonvanilla
Instructions
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.
Recipe Notes
Baked Pumpkin Doughnuts Recipe Variation:
Substitute applesauce for pumpkin to make healthy baked applesauce doughnuts.Serving size: 1 pumpkin donutClick 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)
Nutrition Facts
Healthy Baked Pumpkin Doughnuts Recipe
Amount Per Serving (1 pumpkin donut)
Calories 148Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 29g10%
Fiber 1g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.