Baked Pumpkin Spice Donuts
Makes 12 donuts
Everyone who knows me, knows that I love… love cinnamon and pumpkin. So I wanted to come up with a healthier alternative to my other posted recipes of the fried version since I generally make a batch a week. So when I got 30% off at Kohl’s I had to buy the Wilton pan for baking donuts. Next time I think I am going to try using natural applesauce instead of oil.
For Donuts:
- 3/4 cups Whole Wheat flour
- 1 cup AP Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Teaspoon Pumpkin Spice (Penzeys)
- 1/3 cup Canola oil
- 1/4 cup Splenda brown sugar (not packed)
- ¼ cup Egg Beaters or 2 egg whites
- 1 1/2 teaspoon Mexican vanilla extract
- 3/4 cup canned pumpkin (not the filling)
- 1/2 cup skim milk
Directions:
Preheat oven 350 F. Spray with Pam donut pan (I have the Wilton) and set aside.
http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790
In a bowl, mix both flours, baking powder, salt and spices together and set aside.
In a large bowl whisk together oil, splenda brown sugar, eggbeater, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or ziplock bag, fill each donut cup with the batter.
The donut cups should be fairly full, but not overflowing.
Bake for 8-9 minutes, until donuts toothpick comes out clean Turn donuts out onto a wire rack and allow to cool for a few minutes.
For the Topping: 1/4 cup butter, melted 1/2 cup sugar 1 tablespoons cinnamon (more if you’re a cinnamon lover (like me!!! <3)
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in ziplock bag.
When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.
Serve immediately.