Low calorie pumpkin sugar donuts
Very few things can compete with a delicious, freshly baked, warm donut covered in cinnamon sugar – imagine those perfectly fluffy donuts with fresh pumpkin and a pumpkin cinnamon sugar coating? These low calorie pumpkin sugar donuts are so soft, fluffy and perfectly spiced. The perfect quick and easy dessert for any fall lover craving a pumpkin sweet treat.
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Baked donuts are among the best low calorie desserts for so many reasons. For one, they’re baked so you don’t need to bother with frying and that decreases the calories by so much as well. The batter comes together just as easily and quickly as muffin batter so you can throw these delicious donuts together and have them freshly baked within 30 minutes! And I mean at 74 calories a donut, how can you say no?
Craving more low calorie donuts? Try these low calorie chocolate glazed donuts or these low calorie glazed donuts!
Pumpkin sweet treats are the ultimate cozy desserts and not only do they taste incredible, they’re so much easier to make than people think they are. These low calorie pumpkin sugar donuts couldn’t be easier to make. You need one bowl, a whisk and like 25 minutes from start to finish for the most fluffy, soft and perfectly spiced sweet treat of your life!
Ingredients in low calorie pumpkin sugar donuts
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie pumpkin sugar donuts you will need:
Egg – This recipe calls for one room temperature egg. To quickly get a refrigerated egg to room temperature, set in a bowl of warm water for at least 10 minutes.
Stevia or 0 calorie granulated sweetener – You can use any 0 calorie sweetener for this recipe but be mindful of the conversion. I used a stevia that is a 1:2 ratio of stevia to sugar so I used half the amount of sugar this recipe would require. You’ll need stevia/sweetener for both the donuts and the coating.
Pumpkin puree – Use 100% pumpkin puree for the best flavor – not pumpkin pie filling! You can used canned pumpkin or fresh pumpkin you cook yourself.
Milk – You can use any milk of your choice for these donuts, I prefer unsweetened almond milk to keep calories low.
Vanilla extract or bean paste – Use vanilla bean paste for an elevated donut.
Plain/all-purpose flour – Opt for gluten-free flour for gluten-free donuts.
Baking soda & baking powder – To help these donuts rise for super soft, fluffy donuts.
Pumpkin spice – If you like pumpkin but not pumpkin spice, you can swap out the pumpkin spice in the donuts and sugar coating for cinnamon.
How to make low calorie pumpkin sugar donuts
- Pre-heat oven to 180°C (356°F).
- In a medium bowl, whisk together the egg and stevia until light and fluffy, about 2 minutes. Add the milk, pumpkin puree and vanilla and mix until smooth.
- Add in the flour, baking powder, baking soda and pumpkin spice. Whisk until smooth and well combined.
- Transfer the batter to a piping bag, snip off the end and pipe the batter evenly between a 6-count silicone donut mould. Transfer to the oven and bake for 10-15 minutes or until a toothpick inserted into either side of the donut comes out clean. Allow them to cool in the mould for a few minutes before transferring to a wire rack.
- Make the pumpkin spice sugar by whisking together the stevia and pumpkin spice until well combined. Transfer to a plate or a flat surface to make coating the donuts easier.
- Coat each donut in the pumpkin sugar, serve warm and enjoy!
Top tips
Don’t over-mix the batter – Be careful when mixing the batter and avoid over-mixing as this can lead to tough, dry donuts. Mix until everything is just combined and no more. It’s better to be left with a few lumps in the batter and soft donuts than smooth batter and tough donuts!
Use room temperature ingredients – Room temperature ingredients incorporate better and that means no over-mixing!
Use a little milk – If you’re struggling to get the pumpkin sugar to stick to the donuts, use a little milk to coat the donut then roll in the pumpkin sugar. This makes it easier to coat the donuts completely.
Storage
Once these donuts have cooled, they can be stored in an airtight container at room temperature for up to 4 days.
more low calorie pumpkin treats…
Low calorie pumpkin sugar donuts
Ingredients
- 1 egg room temperature
- 30 g stevia or 0 calorie granulated sweetener*
- 75 g pumpkin puree
- 50 ml unsweetened almond milk*
- 1 tsp vanilla extract or bean paste
- 90 g plain/all-purpose flour
- ½ tsp pumpkin spice
- ½ tsp baking powder
- ¼ tsp baking soda
Pumpkin sugar:
- 15 g stevia or 0 calorie sweetener*
- ½ tsp pumpkin spice
Instructions
- Pre-heat oven to 180°C (356°F).
- In a medium bowl, whisk together the egg and stevia until light and fluffy, about 2 minutes.
- Add the milk, pumpkin puree and vanilla and mix until smooth.
- Add in the flour, baking powder, baking soda and pumpkin spice. Whisk until smooth and well combined.
- Transfer the batter to a piping bag, snip off the end and pipe the batter evenly between a 6-count silicone donut mould.
- Transfer to the oven and bake for 10-15 minutes or until a toothpick inserted into either side of the donut comes out clean. Allow them to cool in the mould for a few minutes before transferring to a wire rack.
- Make the pumpkin spice sugar by whisking together the stevia and pumpkin spice until well combined. Transfer to a plate or a flat surface to make coating the donuts easier.
- Coat each donut in the pumpkin sugar, serve warm and enjoy!
Notes
Nutrition
