Tis the season for all things pumpkin! This is my favorite time of year and I could not resist baking something sweet to kick off the -BER month season. I’ve seen all kinds of pumpkin recipes on pinterest but this one caught my eye. It is a makeover recipe so these bad boys are only 230 calories a piece. Pair one with a cup of coffee in the morning and you have a guilt free sweet start to your day 🙂 Or you could be like my husband and eat as many of these as fast as you can before you leave for work.. Either way enjoy 🙂 The only downside is that you do have to eat them within a day or two because they get really sticky and are not as good. You can look at this as a challenge or a wonderful opportunity. I’m more of a glass half full kind of gal myself 😉 Perry gave this recipe a full five stars and this is why:
“I have a heck of a sweet tooth so I could have just eaten the glaze by the spoonful. The doughnut itself was more like a mini cake than an actual doughnut and Kelsey explained it is because this recipe is baked and not deep fried. I like it better this way because I can have more than one and not feel bad about it. It wasn’t overly pumpkin which was also plus. I would describe it as a light pumpkin bread with killer sauce on top. I could eat these every morning.”
Makes 10-12 Calories: 230
For the doughnuts:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1 1/2tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup canned pure pumpkin
- 2 large eggs
- 1/4 cup nonfat milk
- 1/4 cup butter, softened
For the icing:
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 2-3 tsp nonfat milk
- A pinch of allspice (optional but highly recommended)
- Preheat oven to 375°F. Grease two baking sheets (or donut pans)
- In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter. Beat until mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening (Or if you are super low tech like me use a ziplock baggie and cut an edge to make 1/2 inch opening,) Pipe onto prepared baking sheets in 3-inch circles (or pipe onto donut pans). Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
- In a small mixing bowl stir together powdered sugar, vanilla and allspice. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
- Serve warm or heat up the next day and enjoy!
*Original recipe belongs to http://www.recipegirl.com
**Photo is an original belonging to me