Baked whole wheat donuts are a more wholesome alternative when the next donut craving strikes!
- 1 cup plus 2 tablespoons whole-wheat pastry flour
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup sugar
- ⅓ cup plus 1 tablespoon pumpkin puree
- ⅓ cup plus 1 tablespoon low-fat buttermilk
- 1 large egg
- 1½ teaspoons canola oil
- 1 teaspoon vanilla extract
- Position a rack in the center of the oven. Preheat oven to 350 degrees.
- Generously coat a donut pan with cooking spray. In a large bowl, whisk together the flour, baking soda, cinnamon and salt and set aside.
- In another large bowl, use an electric mixer to beat together the sugar, applesauce, buttermilk, egg, oil and vanilla until frothy.
- Create a well in the center of the four mixture and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.
- Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges.
- Remove from the oven and cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.
- The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Nutritional Estimates Per Serving (1 large donut): 178 calories, 2 grams of fat, 5 grams of protein, 36 g carbs, 3 grams of fiber