1 1/2 cups Gold Medal all-purpose flour or Kodiak Buttermilk Pancake Mix
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened applesauce or non-fat Greek Yogurt
1/2 cup pumpkin puree
1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
1 large egg, at room temperature or 3 Tbsp liquid egg substitute
1 Tbsp Land o’ Lakes light butter made with canola oil or 2 Tbsp unsweetened applesauce
1/2 cup water
1 tsp vanilla extract
Cinnamon and Sugar Topping:
I can’t believe it’s not butter spray
1/8 cup granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener) or 1/8 cup regular white granulated sugar ( using regular sugar would increase the point value to 2 points per donut)
1 tsp ground cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl combine, flour, baking powder, salt, and spices. Stir to combine.
In a separate large mixing bowl whisk together, non-fat plain Greek yogurt or unsweetened applesauce, pumpkin puree, egg, brown sugar substitute, vanilla, water, and melted butter or 2 Tbsp unsweetened applesauce. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients. The texture of the donuts will be completely off if over mixed.)
Spray two (6 cavities) donut pans with nonstick cooking spray.
Place donut batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.
Fill prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.)
Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for about 5 minutes.
Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
Once they have cooled a bit, spray both sides of donuts with can’t believe it’s not butter spray and then dust both sides of a donut with sugar mixture.
Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.
If you are following the GREEN plan you will want to use 1/4 unsweetened applesauce instead of nonfat Greek yogurt to ensure they 1 point each. (They would increase to 2 points if using nonfat Greek yogurt due to the fact that non-fat Greek yogurt isn’t zero points on the GREEN plan however unsweetened applesauce is.)
If you are following the BLUE or PURPLE plan you can use either 1/4 unsweetened applesauce or 1/4 non-fat Greek yogurt since both of these ingredients are zero points on both of these WW plans.
In order for the donuts to be 1 point, you will need to use the Gold Medal All Purpose Flour ( this brand of flour is lower in point than most all-purpose flours-therefore the point value may vary depending on the brand that you use) or the Kodiak Buttermilk Pancake Mix
Not all brown sugar substitutes are zero points. The two I recommend are Lakanto Golden Monkfruit Sweetener which can be found HERE. The Lakanto Monkfruit has a 1:1 ratio to sugar. Another zero points brown sugar substitute that I have used is Sukrin Gold which can be found at most Whole Food or Sprouts or on Amazon. If you use Sukrin Gold you will want to use the conversion chart on the back of the package for the conversion amount that it shows for regular sugar.
In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the W/W recipe builder-since this recipe contains zero-point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.