As the crisp autumn air settles over Baltimore, I find myself utterly captivated by the beauty of the season. Mornings and evenings are imbued with a delightful nip, carrying the fresh scent of pine and promises of cozy moments. The sky overhead is a canvas of crystal-clear blue, dotted with magnificent, puffy clouds that drift like soft wisps of cotton – a truly picturesque scene that beckons one indoors for warm comforts.
With windows wide open, I’ve been indulging in a whirlwind of baking, undoubtedly tantalizing my neighbors with the irresistible aromas wafting from my kitchen. The star of almost every creation, as you might guess, is pumpkin! My love affair with pumpkin is well-documented, but it bears repeating: I absolutely adore pumpkin. Its vibrant orange hue, the comforting blend of warm spices, and its distinct, earthy aroma make it an essential part of my cooler-month culinary adventures. Like any true pumpkin enthusiast, I embrace the season by hoarding as much pumpkin as I possibly can.
Hello, I’m Jennie, and yes, I admit it—I’m a dedicated pumpkin hoarder. It feels good to get that off my chest! Now that my secret is out, let’s channel this passion into something truly delicious: our very own homemade pumpkin donuts. This week, our #SundaySupper theme is all about celebrating the rich flavors of fall. And what could be more exciting than diving into a batch of delectable, yet guilt-free, skinny donuts?
Embrace Guilt-Free Indulgence: Skinny Pumpkin Cinnamon Chip Donuts
Did you just do a double-take? The words “skinny” and “donut” rarely appear in the same sentence, let alone describe the same treat. But today is your lucky day, because I’ve perfected a recipe for luscious Skinny Pumpkin Cinnamon Chip Donuts, finished with an exquisite Maple Cream Cheese Glaze. These aren’t just donuts; they’re a revelation!
Boom!
Let me be candid: I am a self-proclaimed donut addict. For me, one donut is never enough. My consumption tends to escalate rapidly—three donuts in a single sitting, and I’m already contemplating another. I often blame the donuts themselves; their glistening glazes and vibrant sprinkles are simply too alluring to resist. Can you truly fault a person for succumbing to such temptation?
Conquering the Donut Craving, the Healthy Way
How does one tackle a serious donut addiction without resorting to the cruel measure of giving them up entirely? The answer, for me, is simple: I make them skinny, baked pumpkin donuts! Imagine, enjoying three of these delightful skinny donuts for the caloric equivalent of just one regular donut. Problem solved, cravings satisfied, and no guilt involved. It’s a win-win situation for any donut lover seeking a healthier alternative.
The Secret to Our Skinny Pumpkin Donuts
These incredible pumpkin donuts are crafted using a thoughtful combination of ingredients designed for both flavor and health. We start with white whole wheat flour, which provides a wholesome base without compromising on lightness. Rich pumpkin puree lends its signature flavor and keeps the donuts wonderfully moist. A modest amount of brown sugar adds a subtle sweetness that complements the pumpkin perfectly. Instead of traditional butter, we incorporate healthy coconut oil, a choice that adds a delicate richness without any discernible coconut flavor—allowing the pure essence of pumpkin to shine through. Homemade pumpkin pie spice amplifies the fall flavors, while a single egg binds everything together. Finally, a generous handful of sweet cinnamon chips provides delightful pockets of spice and warmth throughout each bite.
Many people express surprise when they learn there’s no butter in this recipe. But trust me, you won’t even miss it! The coconut oil works wonders, infusing the donuts with an incredible tenderness and moisture. The result is a supremely moist, melt-in-your-mouth experience that is purely, unmistakably pumpkin. Each bite is a testament to how wholesome ingredients can create an exceptionally indulgent treat.
The Irresistible Maple Cream Cheese Glaze
I almost forgot to tell you about the absolute best part of these delectable circles of joy. Shame on me! After baking to golden perfection, these sweet little donuts are lovingly dunked into a luscious Maple Cream Cheese Glaze. I know, right?! The thought alone is enough to make your mouth water. This glaze is not only incredibly flavorful but also remarkably simple to whip up. I use low-fat cream cheese for a light tang, pure maple syrup for natural sweetness and a signature fall flavor, and a splash of milk to achieve the perfect consistency. That’s all it takes to create this heavenly topping that elevates these skinny pumpkin donuts to an entirely new level of deliciousness.
Even my toughest critic, affectionately known as “Squirrel,” gives these donuts his seal of approval. He poured himself a big glass of milk, began enthusiastically chowing down on a donut, and after a moment, simply nodded. That’s the highest compliment in our household – the ultimate donut seal of approval!
Quick and Easy Baking: Donut Party Every Weekend!
I used to be under the impression that making donuts was a time-consuming and complicated affair. Boy, was I wrong! This recipe shatters that misconception entirely. From start to finish, these delightful baked pumpkin donuts take only 10 minutes to prepare and just 12 minutes to bake. That’s less than half an hour for homemade, delicious, skinny donuts!
So, who’s with me? Can somebody say “donut party every weekend”? With a recipe this quick and satisfying, there’s no reason not to celebrate the joy of fall and the simple pleasure of a fresh, homemade donut. These Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze are perfect for a weekend brunch, an afternoon treat, or simply because you deserve a little indulgence without the guilt.
Enjoy these wholesome and delicious fall-inspired treats!
Skinny Pumpkin Cinnamon Chip Donuts
Fluffy baked pumpkin donuts studded with sweet cinnamon chips and topped with a creamy, maple-infused cream cheese glaze. A perfect fall treat!
Yield: 6 donuts
Total Time: 22 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
Dry Ingredients:
1 cup white whole wheat flour
1 tablespoon cornstarch
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/4 teaspoon salt
Wet Ingredients:
1/2 cup pumpkin puree
1/3 cup brown sugar
1 large egg
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/4 cup fat-free buttermilk
1/4 cup cinnamon chips
Maple Cream Cheese Glaze:
4 ounces low-fat cream cheese, softened
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk (adjust for desired consistency)
Directions:
For the Donuts:
1. Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 6-cup donut pan with non-stick baking spray, ensuring all cavities are coated to prevent sticking.
2. In a small bowl, thoroughly whisk together all the dry ingredients: white whole wheat flour, cornstarch, pumpkin pie spice, baking powder, and salt. Set this bowl aside.
3. In a separate large mixing bowl, whisk together the pumpkin puree, brown sugar, and melted coconut oil until the mixture is smooth and well combined. Add the egg and vanilla extract, continuing to whisk until the mixture is silky smooth.
4. Gradually whisk in the fat-free buttermilk until the batter is smooth and fully incorporated.
5. Gently fold the dry ingredients into the pumpkin mixture. Mix just until combined; be careful not to overmix, as this can lead to tough donuts. Finally, fold in the cinnamon chips.
6. Carefully spoon the donut batter into each cavity of your prepared donut pan, filling them about two-thirds full. For easier filling, you can transfer the batter to a piping bag or a Ziploc bag with a corner snipped off.
7. Bake for 12-13 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
8. Once cooled, dip each donut generously into the prepared maple cream cheese glaze. These donuts are best enjoyed fresh on the same day they are made.
For the Maple Cream Cheese Glaze:
1. Add the softened low-fat cream cheese to a large bowl. Using a hand mixer (or a whisk if you prefer), cream the cream cheese until it is smooth and free of lumps.
2. Add the pure maple syrup, vanilla extract, and milk to the creamed cheese. Whisk everything together until the glaze is smooth and has a pourable consistency. If the glaze appears too thick, you can add a tiny bit more milk, half a tablespoon at a time, until you reach your desired consistency.
Looking for more delicious fall-inspired recipes? Check out these fantastic #SundaySupper creations from my fellow food bloggers:
Amazing Breakfasts, Brunches, and Breads for Fall
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides for Autumn
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes to Savor This Fall
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts Perfect for the Autumn Season
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks to Warm Your Soul This Fall
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog