Modified Baked Pumpkin Doughnuts |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
On a diet and I thought these sounded great, but I tried to cut them down the best I could anyway. I'll try them this way, but this is mostly for recalculation of the nutrition facts. I didn't write it like this, but I'll probably try the recipe with whole wheat flour. The real recipe calls for a glaze to be put on top, but I'll just sprinkle a little splenda on top instead-sweet! Let me know what you think :) Ingredients:
2 cups all-purpose flour |
1/2 cup splenda brown sugar blend |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons pumpkin pie spice (3/4 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg) |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
2 eggs |
1/4 cup skim milk |
1/4 cup fat free butter substitute |
Directions:
1. In a medium mixing bowl stir together flour, splenda brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
2. Add pumpkin, eggs, milk, and butter substitute; beat with an electric mixer on low speed till mixed.
3. Put the mixture into a pastry bag. A ziploc with the tip cut off works just fine.
4. Pipe onto 2 greased baking sheets in 3-inch circles.
5. Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
6. Cool doughnuts on a rack.
|
|