Skinny Pumpkin Spice Donuts
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 teaspoons coconut oil
- 1/2 cup coconut sugar*
- for the optional glaze:
- 1/2 teaspoon pumpkin pie spice or cinnamon
- for the donuts:
- 1 cup canned pumpkin puree** (not pumpkin pie filling)
- 1 tablespoon coconut oil melted***
- 1/2 cup unsweetened vanilla almond milk****
- 1 cup whole grain spelt flour*****
- 1/4 up mini chocolate chips (i use enjoy life brand.)
- Carbohydrate 0.218618055224869 g
- Cholesterol 40.8069444441683 mg
- Fat 17.0734627765674 g
- Fiber 0 g
- Protein 0.273633610882599 g
- Saturated Fat 11.2062955545233 g
- Serving Size 1 1 donut (24g)
- Sodium 112.564416659418 mg
- Sugar 0.218618055224869 g
- Trans Fat 1.1760455832624 g
- Calories 153 calories
Preheat oven to 350 degrees F. Spray a donut pan with an cooking spray, even if it's a nonstick pan.Stir all wet ingredients (sugar, egg, pumpkin, oil, milk and vanilla) in a large mixing bowl. Add dry ingredients (flour, baking soda, baking powder and pumpkin spice) and mix mix until completely incorporated.Spoon batter evenly into donut pan or transfer batter to a baggie with one corner cut off, to allow for squeezing the batter out of the baggie and into the shape of a donut on the donut pan. You will have enough batter for 12 donuts.Bake for 20 minutes.While donuts are baking, prepare ingredients for glaze. Wait to warm the glaze, though, until after donuts have baked and cooled.For the glaze, heat ingredients in a shallow microwavable bowl in 30 second increments. Whisk each time you check the ingredients, until they are completely melted.When donuts have cooled for approximately 10 minutes, transfer them to wire cooling rack. Dip each donut into the heated glaze. Decorate with sprinkles if you like and enjoy! Alternatively, dust with powdered sugar.
