Nothing screams fall than a One Point Pumpkin Cinnamon and Sugar Donuts! Theses donuts make for a perfect guilt-free snack! They are soft, fluffy, and coated with a yummy cinnamon sugar!

Makes 12 donuts

Looking for more amazing low point fall recipes? Be sure to check these out:

WW Pumpkin Oatmeal Chocolate Chip Cookies

Two Point Apple Cider Donuts 

Zero Point Crustless Pumpkin Pie

Skinny No Bake Pumpkin Pie in a Jar

How do I make these One Point Pumpkin Cinnamon and Sugar Donuts?

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together flour, baking powder, salt, and spices. Set aside.

Add the non fat plain Greek yogurt or unsweetened applesauce, pumpkin puree, egg, white or 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.)

Be sure to hand mix the batter using a whisk or silicon mixing spoon until the flour streaks disappear.

It’s okay if your batter is lumpy — in fact, you want it to be slightly lumpy.

Spray two (6 cavity) 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.

What Do I use for the Cinnamon Sugar Topping?

For the topping you can use either 1/4 cup granulated sugar substitute or 1/4 cup regular white granulated sugar. Using a sugar substitute for the sugar topping can create a mouth-cooling effect vs. using regular sugar.  If you are sensitive to that cooling effect, you can swap out the sugar substitute for the topping with 1/4 cup regular sugar which would increase the point value to 2 points per donut)

Meanwhile, make the sugar topping: In a medium bowl mix together the white 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 donut with sugar mixture.

Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.

Makes 12 donuts 

Ingredients:

• 1 1/2 cups or 187.5 grams Kodiak Buttermilk Pancake Mix or All-purpose flour (the point value will be more with all purpose flour)
• 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 plain or Greek yogurt 
• 1/2 cup 100% canned pumpkin puree 
• 1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden or Brown Sweetener) 
• 1 large egg, at room temperature or 3 Tbsp liquid egg substitute 
• 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  (ex: Lakanto Classic Monkfruit Sweetener) or 1/8 cup regular white granulated sugar ( using regular sugar would increase the point value per donut)
• 1 tsp ground cinnamon

Directions: 

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, flour or pancake mix, baking powder, salt, and spices. Stir to combine. Set aside.
3. 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. Hand whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients and hand 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.)
5. Spray two (6 cavity) donut pans with nonstick cooking spray. 
6. 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.
7. Fill prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.)
8. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow to cool in the pan for about 5 minutes.
10. Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
11. 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 donut with sugar mixture.
12. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.

Makes 12 donuts

1 Point® per donut

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

 *The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

 

Author Notes:

• Be sure to hand mix the batter using a whisk or silicon mixing spoon until the flour streaks disappear. It’s okay if your batter is lumpy — in fact, you want it to be slightly lumpy.
• Not all brown sugar substitutes are zero points.  The Lakanto Monkfruit has a 1:1 ratio to sugar. Another zero point 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 back of the package for the conversion amount that it shows for regular sugar.