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These baked doughnuts with spice and pumpkin, topped with cinnamon sugar, make enjoying doughnuts easier! Pumpkin adds nutrients and fiber and baking cuts the fat for a holiday treat the whole family will love.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Spray two 6-cavity doughnut pans with cooking spray.
WHISK together flour, baking powder, 1 ½ teaspoons cinnamon and salt in medium bowl.
BEAT ½ cup sugar and butter in large mixer bowl for 2 minutes or until light and creamy. Beat in pumpkin and egg. Gradually beat in flour mixture alternately with Coffee-mate. Transfer mixture into a large resealable plastic bag. Cut corner from bag and pipe evenly into doughnut pan, filling each a little more than half full.
BAKE for 12 minutes or until wooden pick inserted in doughnut comes out clean. Cool in pan on wire rack for 5 minutes.
COMBINE remaining ¼ cup sugar and remaining 1 ½ teaspoons cinnamon in large resealable plastic bag. While doughnuts are still warm, add to bag and shake gently to coat.
VARIATION: For doughnut holes, spray a 24-cavity mini muffin tin with nonstick cooking spray. Pipe batter into prepared cups filling half full. Bake at 350° F for 12 minutes.
|Calories from Fat||45|
|Total Fat 5g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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