One Point Pumpkin Cinnamon and Sugar Donuts!

Ingredients:

For the donuts:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt)
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1/4 cup granulated sweetener (like stevia, monk fruit, or Swerve)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt

For the cinnamon-sugar coating:

• 1/4 cup granulated sweetener
• 1 tablespoon ground cinnamon
• Optional: 1 teaspoon butter (melted), to coat the donuts for the cinnamon-sugar to stick

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick spray or use silicone donut molds.
2. Prepare the Donut Batter:
   • In a large bowl, combine the pumpkin puree, applesauce, egg, and vanilla extract. Mix well.
   • In another bowl, whisk together the flour, sweetener, cinnamon, nutmeg, and salt.
   • Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
3. Fill the Donut Pan: Spoon the donut batter into the donut pan, filling each mold about 3/4 full. If you don’t have a donut pan, you can also use a muffin tin, but the texture will be slightly different.
4. Bake: Bake the donuts in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
5. Make the Cinnamon-Sugar Coating:
   • In a small bowl, mix together the cinnamon and sweetener.
   • Optionally, melt the butter and brush it lightly over each donut to help the cinnamon-sugar coating stick.
   • Roll each cooled donut in the cinnamon-sugar mixture until fully coated.
6. Serve & Enjoy: These donuts are best enjoyed fresh but can be stored in an airtight container for a couple of days. They also freeze well if you want to make a batch ahead of time.

Nutrition (per donut):

• WW Points: 1 point (based on using a zero-calorie sweetener and making 6 donuts)
• Calories: About 80-90 calories (depending on the sweetener and exact ingredients used)
• Carbs: 16g (from the pumpkin and applesauce)
• Protein: 2g (from the egg and pumpkin)

Tips:

• Customizing Sweeteners: If you’re not using a zero-calorie sweetener, you can adjust the amount of sugar to your taste, but keep in mind it will add to the calorie count.
• No Donut Pan? If you don’t have a donut pan, you can also use a mini muffin tin for donut holes or shape the dough by hand and bake on a baking sheet.
• Flavor Boost: Try adding a pinch of ground ginger or allspice for more fall flavor!

These One Point Pumpkin Cinnamon and Sugar Donuts are a perfect treat that won’t derail your healthy eating goals. Enjoy them guilt-free!