These Easy Baked Funfetti Donuts are baked not fried-giving them a moist, cake-like texture-a healthier donut alternative-easy to make, and simply irresistible!!

Makes 8 donuts

What ingredients do I need for these Easy Funfetti Donuts?

• All purpose flour or gluten-free flour– I use Gold Medal all purpose flour. For a gluten free option you can use Bobs Red Mill Baking Flour for the same point value. Find it on Amazon HERE. 
• Cornstarch-gives the donuts a nice tender texture. When cornstarch is used in combination with flour it can “soften” the harsh proteins of flour, making a more tender baked good.
• Zero point white granulated sugar substitute– such as Lakanto Monkfruit classic or baking sweetener. I use Lakanto Monkfruit Baking Sweetener 
• Baking powder- helps the donuts rise.
• Salt-to taste.
• Nutmeg-for flavor. This is optional but highly recommended. It compliments the vanilla extract and makes these donuts taste so darn good!
• Unsweetened unsweetened almond, cashew, soy, or skim milk- any milk would work. I like to use unsweetened almond milk.
• Egg or egg whites- if you are following the WW green plan-you can swap out the whole egg for white eggs to keep the point value the same. 
• Light butter-melted. I like to use Land O’ Lakes light butter with canola oil
• Pure vanilla extract- for flavor. 
• Sprinkles- because everything is better with SPRINKLES!
• Confectioners‘ (powdered sugar) or zero point powdered sugar substitute-such as Lakanto Monkfruit powdered sugar. I like to use regular powdered sugar for the glaze. The erythritol- a natural sugar alcohol derived from monk fruit-can produce a cooling effect when it’s not cooked; which if you don’t mind that cooling effect than feel free to use it for the donut glaze and it will save you 2 points per donut.

What sweetener do you recommend using for these donuts?

 I love and recommend Lakanto Monkfruit Sweetener- which  is a natural sweetener for white sugar, it’s zero smartpoints, and makes for the perfect granular sweetener for baking and cooking. It has zero net carbs, zero glycemic, and zero calories.

It’s vegan, low carb, keto, and WW friendly!

There is no bitter aftertaste with monk fruit and will not raise blood sugars. Monk fruit is a better way to sweeten your life. By using monk fruit instead of sugar you can help protect yourself from diseases and health problems that are linked to sugar.

• Classic-White granulated sugar substitute
• Golden-Brown sugar substitute
• Baking Sweetener -perfect for baked goods 
• Powdered Monkfruit Sweetener-used as a powdered sugar substitute 

Why Lakanto? Because it is the BEST TASTING sweetener on the market, has zero net carbs, zero glycemic, and zero calories!! Seriously, how could you ask for anything more? 

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

SAVE 15% ON YOUR ORDER WITH PROMO CODE: POUND15

The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

What donut pan do you recommend for these?

 This recipe makes a total of 8 donuts.

You can find the donut pans HERE on Amazon. If you don’t have a donut pan- the donuts can also be made in a muffin tin. 

How do I make these Easy Funfetti Donuts?

Preheat oven to 375 degrees.

Spray donut pans with non stick cooking spray. Set aside. 

In a large mixing bowl combine, flour, cornstarch, zero point sugar sweetener, baking powder, salt, and nutmeg.

Whisk until well combined. 

In a small bowl, whisk together the skim or unsweetened almond milk, egg, melted light butter, and vanilla. 

Add the wet ingredients to the dry ingredients and stir until JUST combined.

It’s okay if there are lumps. The key is to NOT over mix! Over mixing will create a tough texture.

Gently fold in the sprinkles.

Transfer the batter into a piping bag or fill each donut cavity about 3/4 full-
divide the batter evenly into the 8 donut cavities. 

Bake for 10-12 minutes. 

Let them cool for a couple minutes, then move to cooling racks.

Meanwhile, in a small bowl whisk together powdered sugar and skim or unsweetened almond milk in a small bowl. 

Dip donuts into glaze. 

Place donuts on cooling rack and add sprinkles.

Let the donuts completely cool before storing leftovers.

Store leftovers in an air tight container in the fridge for up to 5 days.

Ingredients:

• 1 cup Gold Medal all purpose flour or Bobs Red Mill Gluten Free Baking Flour
• 2 Tbsp cornstarch
• 1/3 cup zero point white granulated sugar substitute such as Lakanto Monkfruit classic or baking sweetener 
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg, optional 
• 1/2 cup unsweetened unsweetened almond, cashew, soy, or skim milk
• 1 large egg or 2 large egg whites 
• 1 Tbsp light butter, melted-I use Land O’ Lakes light butter with canola oil
• 1 tsp pure vanilla extract 
• 2 Tbsp sprinkles

Glaze Ingredients:

• 8 Tbsp Confectioners’ (powdered sugar) or zero point powdered sugar substitute such as Lakanto Monkfruit powdered sugar. I use regular powdered sugar for the glaze. 
• 1 Tbsp skim, soy, cashew, or unsweetened almond milk

Garnish: 

• Additional sprinkles 

Directions: 

1. Preheat oven to 375 degrees.
2. Spray donut pans with non stick cooking spray. Set aside. 
3. In a large mixing bowl combine, flour, cornstarch, zero point sugar sweetener, baking powder, salt, and nutmeg. Whisk until well combined. 
4. In a small bowl, whisk together the skim or unsweetened almond milk, egg or egg whites, melted light butter, and vanilla. 
5. Add the wet ingredients to the dry ingredients and stir until JUST combined. Do not over mix! Over mixing will create a tough texture.
6. Gently fold in the sprinkles.
7. Transfer the batter into a piping bag or fill each donut cavity about 3/4 full; dividing the batter evenly into the 8 donut cavities. 
8. Bake for 10-12 minutes. 
9. Let them cool for a couple minutes, then move a cooling rack.
10. Meanwhile, in a small bowl whisk together powdered sugar and skim or unsweetened almond milk in a small bowl. 
11. Dip donuts into glaze. 
12. Place donuts on cooling rack and add sprinkles.
13. Let the donuts completely cool before storing leftovers. Store leftovers in an air tight container in the fridge for up to 5 days.

Makes 8 donuts 

2 Points® per donut if using Monkfruit Sweetener for topping or 4 Points® per donut if using regular powdered sugar for topping

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.