Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- In a large bowl, whisk together the pumpkin puree, eggs, sweetener, skim milk, vanilla extract, and applesauce until well combined.
- In another bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.
- Bake for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
- Remove the donuts from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
- Mix cinnamon and sweetener in a small bowl for the coating. Lightly brush each donut with water and dip into the cinnamon-sweetener mixture.
- Allow the donuts to cool completely and enjoy!
Chef’s Tips
- Make sure not to overmix the batter to keep the donuts light and fluffy.
- To reduce sticking, let the donuts cool slightly before removing them from the pan.
- These donuts freeze well, so make a batch ahead and store them for quick treats.
Nutrition (per serving)
Calories: 95, Protein: 3g, Carbs: 20g, Fat: 1g
Advertising
