Chocolate Pumpkin Baked Donuts are full of chocolate pumpkin flavor and are only 1 weight watcher point plus! Looks like you can have your cake and eat it too!
Oh my. Do I ever have a treat for you today! These chocolate pumpkin baked doughnuts are like most other baked doughnuts…the only thing that really makes you “think” you’re eating a doughnut is the shape. But when you can take a recipe, adjust it so it taste fabulous and have it be weight watcher conscious, then you have a winner. Even if it is not fried!
The blog I have been stalking this month for my Secret Recipe Club assignment was Cupcake Muffin, written by Sara. Sara has been blogging for just a couple months longer than I have been. She has a massive amount of recipes to choose from on her blog and it was not a very easy decision. Considering I have been watching my food intake and trying to reduce my weight some, I started by looking at all her salad and vegetable dishes. However, by the time I actually had time to make something it was Saturday morning, the weekend of our due date for posting. I happened to look at her baked goodies. The Chocolate Beet cake was very tempting, but when I read about how involved it was I decided that had to wait for another day when I was prepared to spend a lot more time in the kitchen than I wanted to that day. Then I saw the Mini Chocolate Doughnuts. And I started to think. Think about how I could make these and make them Weight Watcher friendly and have them fit into a fall theme.
I started to think of ways to cut the fat and still have moist donuts. In comes the Pumpkin. I then decided I would use Splenda Brown Sugar Blend, White Whole Wheat Flour and some International Delight Sugar Free Pumpkin Spice Creamer and Pumpkin Pie Spice. I ran the recipe through the Recipe Builder on the Weight Watcher website and at first I thought, 2 points, not bad. But that was only if the recipe made 12 mini doughnuts. This recipe made 30 mini doughnuts turning the points value into only 1 point per serving! I had died and gone to heaven. I played with the calculations some and found that even if I didn’t frost these donuts, they still were going to be 1 point each, so have your icing and eat it too and still only spend 1 point! This is a perfect recipe for those of us who are dying for something sweet and chocolaty and not kill our diets.
Oh, and even GRUMPY loved them! Now that says a lot. 😉
Chocolate Pumpkin Baked Donuts
Author: Grumpy’s Honeybunch
3/4 cup plus 2 tablespoons white whole wheat flour
1/4 cup plus 1 tablespoon Splenda Brown Sugar Blend
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon Pumpkin Pie Spice
1/2 cup almond milk
1/2 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
6 tablespoons dark chocolate chips
2 tablespoons International Delight Sugar Free Pumpkin Spice Creamer
Preheat the oven to 350 degrees and spray the wells of a 12-donut mini donut pan with cooking spray.
In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients to the dry and stir until ingredients are combined.
Scoop the batter into a large ziploc bag. Cut a hole at a corner of the bag to pipe the batter out into the donut ring. Bake for 7-9 minutes, until a tester comes out clean.
Remove donuts from oven and after about cool slightly before turning out onto a cooling rack.
Make the topping. Combine the chocolate chips and creamer in a small saucepan and heat in 30 second intervals in microwave until melted. Stirring every 30 seconds (this should only take 1 minute). Dip donuts into glaze, decorate with sprinkles and enjoy!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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