Baked Spiced Pumpkin Mini Doughnuts

Little pumpkin treats for breakfast! Moist, tasty and easy. If you don't have a mini doughnut pan, just use muffin cups and only fill them 1/4-1/3 full.

Ingredients:
For the doughnut holes:
220g all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp allspice
½ tsp ground gloves
Pinch of salt
1 egg
75ml vegetable oil
100g brown sugar
185g tinned pumpkin (not pumpkin pie filling)
120 ml milk
1 tsp vanilla extract

For the coating (optional):
130g granulated sugar
2 tbsp pumpkin pie spice

Servings: 48 mini doughnuts or 18-20 holes

Instructions:
Spray the mini doughnut pan or 18-20 holes in a muffin/cupcake tin (depends on whether the muffin tin is for normal-sized or huge muffins). Pre-heat the oven to 175°C.

Sift the flour, baking powder, spices and salt into a medium-sized bowl and mix together.

Lightly beat the egg in a large bowl (I actually used 2 small organic eggs), then add the oil, brown sugar, pumpkin, milk and vanilla extract and whisk until smooth. Gently mix the dry ingredients into the wet ingredients until just combined (like with muffins, don’t over-mix!).

Divide the batter between the muffin holes or moulds (don’t fill them too much – these will puff a little bit as they cook) and bake for 10-12 mins until a toothpick comes out clean.

If you cook these the night before, by morning they will be moist from all the pumpkin, you can just roll them in the sugar and it will stick. The original recipe has you dunk them in melted butter and then roll them. I thought the extra calories wouldn't add all that much and this method worked just fine for me. However you need to do this right before you serve these doughnuts or they will just absorb the sugar and wont look as cute.

Recipe From: Sharkyovengloves


These came out nice and moist and quite good. Honestly I would like to try some glazed and some with spiced pumpkin cream cheese. I think I will be later with some of the left overs. Before you toss these in sugar, I think they would even freeze well so you could make a big batch and then same some for later.

Quick and easy to make, tasty and over all healthy.

60 Calorie Pumpkin Cookies

Pumpkin bread in cookie form. Chewy on the outside, soft and moist on the inside. Full of fall flavors this cookie whips up fast and requires no eggs or butter.

Ingredients:
1 cup of whole wheat flour
1/4 cup of white sugar
1/2 cup light brown sugar
1/4 Maple syrup
1tsp baking powder
1 tsp baking soda
2 tsp of pumpkin pie spice
1/2 unsweetened apple sauce
1/2 tsp of Almond Extract
1/2 tsp Vanilla Extract
1 cup of canned pumpkin (not pumpkin pie mix)
Cooking spray

Servings: ~22 cookies

Instructions:
Preheat oven to 350. Grease a cookie sheet with cooking spray or use a silpat (no spray needed)

Cream sugars, Maple syrup, applesauce, pumpkin, almond and vanilla extract together. mix in baking soda, baking powder and pumpkin pie spice. Add four and stir until just combined.

Drop cookies in ~1-2 tbsp mounds, a cookie scoop makes pretty cookies and helps you achieve your perfect 60 calorie cookies but is not needed.

Bake 15-18 minutes, you can even use a toothpick to check doneness like pumpkin bread if your nervous. That's what I did when I left out some of the original recipes flour. 

Nutritional Information: With 22 cookies you get - Calories: 60 Total Fat: 0.2g Cholesterol: 0.0 Sodium: 80.2 mg Total Carbs: 14.7g Fiber: 1.1g Protein: 0.9g Recipes.sparkpeople.com

Recipe From: Nutritionfor.us

The basic recipe on this took a major change when I flat out forgot to add the other cup of white flour. But I already had some of them in the oven, so I pressed on to see how they would come out, and they came out perfect. No need for the added flour at all!

I am also not sure how the original recipe came to 42 calories a cookie, my calculations came out to 60 calories, and that was with a cup less of flour. But I think 60 calories a cookie is still perfectly acceptable in my book.

I think you could cut some more sugar out and not miss it, but I have not tried it yet. I think you could use 1/2 cup brown sugar and 1/4 cup maple syrup (use light and cut out some more calories) with no white sugar at all and still get amazing cookies.

These came out chewy on the outside and soft and moist like pumpkin bread on the inside. Fantastic flavorful treat, and close to guilt free!