Ingredients:
For the Donuts:
- 1 cup whole wheat flour (or all-purpose flour, if preferred)
- 1/2 cup canned pumpkin (pure pumpkin puree, not the spiced variety)
- 1/4 cup unsweetened applesauce
- 1/4 cup egg whites (or 2 large egg whites)
- 1/4 cup granulated erythritol or monk fruit sweetener (or your preferred WW-friendly sweetener)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cinnamon Sugar Coating:
- 1 tablespoon granulated erythritol or monk fruit sweetener
- 1 teaspoon ground cinnamon
Instructions:
1. Preheat the Oven & Prepare the Donut Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease a donut pan with non-stick cooking spray or use a silicone donut mold.
2. Make the Donut Batter:
- In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to combine.
- In another bowl, whisk together the canned pumpkin, applesauce, egg whites, erythritol (or your preferred sweetener), and vanilla extract until smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick but spreadable.
3. Fill the Donut Pan:
- Spoon the batter evenly into the prepared donut pan, filling each mold about 3/4 full. You should be able to make about 6 donuts, depending on the size of your pan.
4. Bake the Donuts:
- Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should be golden brown and firm to the touch.
- Remove the pan from the oven and let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
5. Cinnamon Sugar Coating:
- While the donuts are cooling, mix the cinnamon and erythritol together in a small bowl.
- Once the donuts are completely cool, lightly brush them with a small amount of water or use a pastry brush to coat them with a little bit of melted butter (optional, but helps the cinnamon sugar stick better).
- Roll each donut in the cinnamon sugar mixture until fully coated.
6. Serve & Enjoy:
- Serve your WW 1-Point Pumpkin Cinnamon Sugar Donuts immediately, or store them in an airtight container for up to 3 days.
Nutritional Information (per donut, based on 6 servings):
- Calories: 80
- Fat: 1g
- Carbs: 16g
- Fiber: 3g
- Net Carbs: 13g
- Protein: 2g
- WW Points: 1 (per donut)
Why You’ll Love These WW 1-Point Pumpkin Cinnamon Sugar Donuts:
- Low in WW Points: At just 1 WW point per donut, you can enjoy a guilt-free snack or dessert that fits perfectly into your daily points.
- Fall-Inspired Flavors: These donuts are packed with the warm, comforting flavors of pumpkin, cinnamon, and nutmeg—just like a cozy fall treat, but without the high sugar and fat content.
- Light and Fluffy Texture: Despite being lower in points, these donuts have a fluffy, soft texture that’s perfectly satisfying. They’re just as good as regular donuts, if not better!
- Easy to Make: With just a few simple ingredients and a donut pan, these donuts are quick to whip up. No frying, no hassle—just mix, bake, and enjoy!
- Customizable: If you’re not a fan of the cinnamon sugar coating, you can easily leave it out or substitute it with a glaze made from powdered erythritol and a little water. You could also experiment with other flavors like pumpkin spice or a sprinkle of chopped nuts.
These WW 1-Point Pumpkin Cinnamon Sugar Donuts are the perfect way to enjoy a sweet, seasonal treat while staying on track with your Weight Watchers points. Whether you’re enjoying them for breakfast, as an afternoon snack, or as a light dessert, these donuts are sure to be a hit with your taste buds—without blowing your points. Enjoy!
