Oh my. Do I ever have a treat for you today! These baked doughnuts are like most other baked doughnuts…the only thing that really makes you “think” your 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. 😉
- ¾ cup plus 2 tablespoons white whole wheat flour
- ¼ cup plus 1 tablespoon Splenda Brown Sugar Blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder
- 1 teaspoon Pumpkin Pie Spice
- ½ cup almond milk
- ½ cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- chocolate topping:
- 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!
Pin Chocolate Baked Pumpkin Donuts!