Skinny Pumpkin Spice Donuts

Skinny Pumpkin Spice Donuts proving donuts can be healthy and absolutely delicious! At just over 100 calories each, these baked pumpkin donuts are super simple and come loaded with lovely fall flavors.

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 20

Total Time 28

Servings donuts

Calories 109

Author Kim

Ingredients

For the donuts:

1/2 cup coconut sugar*
1 egg
1 cup canned pumpkin puree** NOT pumpkin pie filling
1 tablespoon coconut oil melted***
1/2 cup unsweetened vanilla almond milk****
1 teaspoon vanilla
1 cup whole grain spelt flour*****
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice or cinnamon

For the optional glaze:

¼ cup mini chocolate chips I use Enjoy Life brand.
1½ teaspoons coconut oil

Instructions

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.

Notes

* Other sugars will also work, brown sugar would be a good substitute
**Sweet potato or butternut squash puree could be substituted for the pumpkin. Fresh roasted pumpkin (mashed) could also be used.
***Substitute with melted butter or olive oil, if preferred
****Other milk varieties will work. I love using unsweetened vanilla cashew milk too.
*****Whole grain pastry, whole wheat or all-purpose can be substituted. I also tried using Kodiak Flapjack and Waffle Mix for this recipe and it worked perfectly!

Nutrition