Baked Pumpkin Donuts
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
These baked pumpkin donuts are a delicious weekend treat! They come together in less than 15 minutes and are only 4 Weight Watchers Points Plus!
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs, whisked
  • 1 tablespoon of liquid egg whites
  • 1 (15 oz) can pureed pumpkin
  • ½ cup packed brown sugar
  • ½ teaspoon liquid stevia (or ½ cup maple syrup)
  • 1 teaspoon vanilla extract
  • ¼ cup olive oil
  • ½ cup buttermilk (or make a buttermilk substitute: add 1-1/2 teaspoons apple cider vinegar to ½ cup fat free milk, let sit for 10 minutes)
  1. Preheat oven to 425 degrees, and coat donut pan with cooking spray.
  2. In large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In separate bowl, whisk eggs; then add pumpkin, brown sugar, liquid stevia, vanilla, olive oil and buttermilk; whisk just until smooth.
  4. Pour pumpkin mixture into flour mixture and whisk just until smooth.
  5. Fill donut cups ⅔ full with batter and rap the filled donut pan on the counter top a few times to remove any air bubbles and level out the batter.
  6. Bake 7-9 minutes.
  7. Leave in pan for 5 minutes before removing and transferring to cooling rack.
Recipe by Chelsea Eats Treats at