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One Point Pumpkin Cinnamon and Sugar Donuts

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!

Servings: Makes 12 donuts

GREEN: 1 SmartPoints for 1 donut or 3 SmartPoints for 2 donuts if using liquid egg substitute or 2 SmartPoints for 1 donut or 4 SmartPoints for 2 donuts if using a whole egg

  BLUE: 1 SmartPoint for 1 donut or 3 SmartPoints for 2 donuts

PURPLE: 1 SmartPoint for 1 donut or 3 SmartPoints for 2 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.

Servings: Makes 12 donuts 

 

Ingredients:

  •  1 1/2 cups or 187.5 grams 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 plain or 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:

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.

Servings: Makes 12 donuts

GREEN: 1 SmartPoints for 1 donut or 3 SmartPoints for 2 donuts if using liquid egg substitute or 2 SmartPoints for 1 donut or 4 SmartPoints for 2 donuts if using a whole egg

  BLUE: 1 SmartPoint for 1 donut or 3 SmartPoints for 2 donuts

PURPLE: 1 SmartPoint for 1 donut or 3 SmartPoints for 2 donuts

 

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.
  • 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 non fat Greek yogurt due to the fact that non fat Greek yogurt isn’t zero points on the GREEN plan however unsweeteend applesause 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 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. 
Yield: 12

One Point Pumpkin Cinnamon and Sugar Donuts

One Point Pumpkin Cinnamon and Sugar Donuts

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!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 8 minutes
Total Time 23 minutes

Ingredients

Donut Ingredients

  • 1 1/2 cups or 187.5 grams Gold Medal all-purpose flour or Kodiak Buttermilk Pancake mix
  • 1/2 cup water
  • 1 Tbsp Land o' Lakes light butter made with canola oil or  2 Tbsp unsweetened applesauce
  • 1 large egg, at room temperature or 3 Tbsp liquid egg substitute
  • 1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener) 
  • 1 tsp ground cinnamon
  • 1/2 cup pumpkin puree
  • 1/4 cup unsweetened applesauce or non fat Greek Yogurt
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp baking powder

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

Instructions

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl combine, flour, baking powder, salt, and spices. Stir to combine.
    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.

    Servings: Makes 12 donuts


    GREEN: 1 SmartPoints for 1 donut or 3 SmartPoints for 2 donuts if using liquid egg substitute or 2 SmartPoints for 1 donut or 4 SmartPoints for 2 donuts if using a whole egg 

    BLUE:
    1 SmartPoint for 1 donut or 3 SmartPoints for 2 donuts

    PURPLE: 1 SmartPoint for 1 donut or 3 SmartPoints for 2 donuts

Notes

    • 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.)
    • 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 non fat Greek yogurt due to the fact that non fat Greek yogurt isn't zero points on the GREEN plan however unsweeteend applesause 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 that are Lakanto Golden Monkfruit Sweetener which can be found HERE. 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. 
    • 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 ww 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 17mgSodium: 126mgCarbohydrates: 13gNet Carbohydrates: 12gFiber: 1gSugar: 0gProtein: 5g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Sarah L.

Sunday 4th of April 2021

These were so freaking good!!! I made zero changes to the recipe and they came out perfectly!

Melissa

Sunday 3rd of January 2021

Question: I would like to make these....it’s calls for 1/2 a can of pumpkin purée, I don’t know about can in the USA, but in Canada we have a small size and a large size cans. So I’m wondering approximately how much 1/2 a can is??? Sorry but thank you for any help! Thanks! Melissa

Lindsay Kehl

Tuesday 5th of January 2021

HI Melissa

The regular size cans are 15 oz. I would recommend using between 7-8 oz. of pumpkin puree!

Thanks

Kim

Wednesday 30th of September 2020

Hello Lindsey! I made these pumpkin donuts just now and they are so good☺ I love your recipes as I have made a few, but these will be a regular dessert for my daughter and I for WW were following ! Thankyou and can't wait to try your other desserts! ☺⭐⭐⭐⭐⭐

Amanda

Thursday 14th of May 2020

Could you Make ahead and freeze the dough? Or do you need to make the doughnuts first to freeze?

Lindsay Kehl

Thursday 14th of May 2020

Hi Amanda

Thank you for reaching out. I haven't tried freezing this dough prior to making the donuts. I love to freeze the donuts after making them and they freeze great! You can give it a try-just be sure to thaw the dough overnight in the fridge and let it sit for 30 minutes before making them.

Have a great day!

Ansley

Sunday 5th of April 2020

I am just about to make these donuts! I was wondering if you could suggest another way to make the sugar topping stick as I don't have anything like the butter spray you mentioned.

Lindsay Kehl

Monday 6th of April 2020

Hi Ansley

The sugar and cinnamon will stick to these as soon as you add it while they are still warm. If not, you can always brush the with some light melted butter.

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