One Point W/W Pumpkin Cinnamon And Sugar Donuts


  • 1 1/2 cups Gold Medal all-purpose flour or Kodiak Buttermilk Pancake Mix
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsweetened applesauce or non-fat Greek Yogurt
  • 1/2 cup pumpkin puree
  • 1/2 cup white or brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
  • 1 large egg, at room temperature or 3 Tbsp liquid egg substitute
  • 1 Tbsp Land o’ Lakes light butter made with canola oil or 2 Tbsp unsweetened applesauce
  • 1/2 cup water
  • 1 tsp vanilla extract
  • Cinnamon and Sugar Topping:
  • I can’t believe it’s not butter spray
  • 1/8 cup granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener) or 1/8 cup regular white granulated sugar ( using regular sugar would increase the point value to 2 points per donut)
  • 1 tsp ground cinnamon


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine, flour, baking powder, salt, and spices. Stir to combine.
  3. 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. Whisk until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and 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.)
  5. Spray two (6 cavities) donut pans with nonstick cooking spray.
  6. 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.
  7. Fill prepared donut pan 1/2 way with batter using the piping bag. (I use a donut pan to make baked donuts.)
  8. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and allow to cool in the pan for about 5 minutes.
  10. Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
  11. 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 a donut with sugar mixture.
  12. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.