Thursday, October 2, 2014

Baked Pumpkin Glazed Donuts

I woke up Tuesday morning with a huge craving for donuts.  I didn't want just any donut but the type that are sold in the old school donut shops (which are thankfully few and far between in my neighborhood). Fortunately I was able to talk myself out of driving several miles to get the calorie filled breakfast indulgence.

Donuts have been one of my cravings during pregnancy.  To be truthful I have always had a love for donuts, but until pregnancy I only allowed myself to eat them on special occasions.  Throughout our many travels over the summer I always managed to find the best little donut shop.  In fact while we were in Panama City I made several trips to Thomas Donut and Snack Shop, a world famous establishment.

Over the past month I have been trying to avoid any donuts in the fried version and rather making baked versions myself.  A few weeks ago I shared with you a recipe for Whole Grain Chocolate Chip Donuts, which was inspired from a recipe over at Sallys Baking Addiction.  Today's post for Baked Pumpkin Glazed Donuts offers a fall inspiration and includes a vanilla sugar glaze. You can't say I didn't warn you about the many upcoming pumpkin posts!

I can guarantee you that this donut creation will not disappoint.  The sweetened glaze is a perfect compliment to the subtly sweet cakey donut that offers flavors of pumpkin and spice.  The donut is not dense like some cake donuts and offers a light and airy texture. For an extra festive donut you can top with your favorite variety of sprinkles.  The glaze dries quickly, so you must add the sprinkles immediately.

The best news yet - each donut is less than 150 calories (about 50% less calories than the traditional fried donut), contains whole grain flour, and minimal added fats (only 2 tbsp butter for whole recipe).  The perfect cure when that donut craving arises!

Your family's dietitian,
Kristen Smith

Skinny Glazed Pumpkin Donuts
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Ingredients (9 donuts)
  • 1/2 cup all-purpose flour (careful not to overmeasure)
  • 1/2 cup whole wheat flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1/3 cup granulated sugar
  • 1/4 cup low fat milk
  • 2 tablespoons vanilla or plain nonfat Greek yogurt
  • 3 tablespoons pure pumpkin puree
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • 1/8 cup milk
  • 1/2 teaspoon vanilla
1. Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with non-stick spray.
2. In a small bowl mix together the flours, baking powder, baking soda, cinnamon, pumpkin spice, and sugar
3. In a separate medium bowl whisk the milk, yogurt, pumpkin, and egg together until there are no clumps. Add the butter and vanilla and mix well. Add the dry ingredients and whisk until well combined, but not overmixed.
4. Using a small spoon - spoon the batter into the donut wells (filling about 3/4 the way full). You can also use a piping bag (can be made with a zip-lock bag by cutting corner).
5. Bake for 8-10 minutes or until slightly browned (don't want to allow to get too browned).
6. Let donuts cool completely (won't take very long).
7. While cooling mix together icing ingredients in a small saucepan over medium heat. You will need to stir continuously. Once donuts cooled dip top of donuts into the icing. If desire to use sprinkles must do immediately as icing will harden quickly.
7. Donuts are best enjoyed within an hour or two of making, but are good for 2-3 days if stored in airtight container (would ice same day as eating).
Serving size: 1 donut • Servings: 9 • Calories: 140.6 kcal • Protein: 3.0 g • Carbs: 25.4 g • Fat: 3.4 g • Fiber: 1.2 g • Sugar: 14.6 g • Sodium: 68.1 mg
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