Pumpkin strudel donuts
Try this Pumpkin strudel donuts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 tsp cinnamon
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tbsp brown sugar
- 2 tbsp flour
- 2 tbsp brown sugar
- 1/2 tsp nutmeg
- 1/4 cup pumpkin puree
- 3/4 tbsp melted light margarine
- 1/2 cup + 2 tbsp flour
- 2 tbsp eggs whites (i buy egg whites in the carton)
- 1/3 up almond milk (i use original unsweetened)
- strudel topping
- Carbohydrate 21.0257122240422 g
- Cholesterol 0.544444443339853 mg
- Fat 0.276019444201434 g
- Fiber 1.35516667540868 g
- Protein 0.637421110204138 g
- Saturated Fat 0.179327222070893 g
- Serving Size 1 1 Serving (43g)
- Sodium 41.7283333059889 mg
- Sugar 19.6705455486335 g
- Trans Fat 0.0398118333209067 g
- Calories 87 calories
Preheat oven to 350F, spray a 6 hole donut pan and set aside.In a bowl mix your dry ingredients for donut batter, add pumpkin puree, egg whites, vanilla and milk and stir well.In a small bowl mix your 2T of brown sugar and flour and spices, slowly stir in your melted margarine until you have a crumble texture.Pour your donut batter into your donut pan, top with crumb mixture.Bake in oven for 14-16 minutes. Let cool for 5 minutes then using a knife to scrape around edges remove from pan... Optional to drizzle with vanilla icing, I used 1 Tbsp of betty crocker icing for all 6, just piped out of a bag, it wont add points unless you eat 2 or more at a time..
