Pumpkin Donuts

 Makes 12

1 WW Point per serving

Ingredients
1 1/2 cups of Bisquick Gluten Free Pancake Mix
1 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder
1/4 cup non fat plan Greek yogurt
1/2 cup canned pumpkin
1/2 cup brown sugar substitute (Lakanto Brown Sugar)
1 large egg
2 Tbsp unsweetened applesauce
1/2 cup water
1 tsp vanilla extract

Topping

I can’t believe it’s not butter spray

1/8 cup granulated sugar substitute  (ex: Lakanto Classic Monkfruit Sweetener) or 1/8 cup regular white granulated sugar ( using regular sugar would increase the point value per donut)

1 tsp ground cinnamon

Directions

Preheat oven to 350 degrees.

In a large mixing bowl combine, flour or pancake mix, baking powder, salt, and spices. Stir to combine. Set aside.

In a separate large mixing bowl whisk together, non fat plain Greek yogurt or unsweetened applesauce, pumpkin puree, egg, brown sugar substitute, vanilla, water, and melted butter or 2 Tbsp unsweetened applesauce. Hand whisk until well combined.

Gradually add the dry ingredients to the wet ingredients and hand mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.)

Spray two (6 cavity) donut pans with nonstick cooking spray. 

Place donut batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.

Fill prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.

Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for about 5 minutes.

Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.

Once they have cooled a bit, spray both sides of donuts with can’t believe it’s not butter spray and then dust both sides of donut with sugar mixture. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.