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    4 pt. Pumpkin Donuts


    Source of Recipe


    Eating Well

    List of Ingredients




    3 tablespoons granulated sugar
    2 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1 large egg
    1 cup buttermilk
    1 cup packed light brown sugar
    1/2 cup pumpkin puree canned, unseasoned
    3 tablespoons canola oil
    1 teaspoon lemon zest freshly grated

    Recipe



    Preheat oven to 400 degrees F. Lightly oil and mini-Bundt pan or coat it with nonstick spray. Coat molds with 1 1/2 tablespoons granulated sugar, tapping out the excess. In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt and nutmeg. In another large bowl, whisk egg, buttermilk, brown sugar, pumpkin puree, oil and lemon zest. Add dry ingredients and stir until just combined.

    Spoon about 1/4 cup batter into each mold. (You will use half the batter). Bake doughnuts for 14 to 15 minutes, or until puffed and browned. Loosen edges and invert onto a wire rack to cool. Clean pan and recoat it with oil or nonstick spray and remaining 1 1/2 tablespoons granulated sugar. Repeat with remaining batter. Serve the same day. Makes 1 dozen doughnuts. (4 pts. per donut)

    Per doughnut: 205 Cal, 3g Pro, 4g Fat(0.6g Sat Fat), 39g Carbo, 265mg Sod, 19mg Choles, 1g Fiber. Points: 4.

    MC Formatted by Sue B 12-9-98 and submitted to the WW forum.

 

 

 

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