Skinny Pumpkin Cinnamon Chip Donuts ~ #SundaySupper
It’s officially sweater weather here in Baltimore, and I couldn’t be more excited. There’s a crisp nip in the air every morning and evening that smells fresh and slightly of pine. The birds are chirping a cheerful song and the sky is a crystal clear blue dotted with big, puffy clouds that look like wisps of cotton. It’s picturesque, really.
I’ve been baking up a storm with my windows open–teasing my poor neighbors, I’m sure. Most of the baked goods I’m pumping out are made with, you guessed it, pumpkin! I know I’ve mentioned it several times, but I’m gonna say it again for good measure–I love pumpkin! Its beautiful orange hue, the warm spices, the smell…I can’t get enough of it during the cooler months. So, I do what any pumpkin-loving foodie would do. I hoard pumpkin.
Hi, I’m Jennie, and I’m a pumpkin hoarder. Whew, glad I got that off of my chest. Now, let’s bake us some pumpkin donuts, shall we?
This week’s #SundaySupper is all about fall recipes. Are you excited? Let me tell you what’s even more exciting…skinny donuts!
Did you just do a double take? The words skinny and donut aren’t usually found in the same sentence, but today is your lucky day because I made skinny pumpkin cinnamon chip donuts with a maple cream cheese glaze.
Boom!
Here’s the thing. I’m a donut addict. One just isn’t enough. I take donut consumption to an entirely new level. Like, 3 donuts in one sitting and I’m reaching for more. I blame it on the donut, with its shiny glaze and colorful sprinkles. Can you blame a gal?
How do I fix a donut addiction? No, not by giving up donuts cold turkey. That would just be cruel. I make them skinny, of course. Three skinny donuts is equal to one regular donut–problem solved!
I made these donuts using a combination of white whole wheat flour, pumpkin, a small amount of brown sugar, coconut oil, homemade pumpkin pie spice, only one egg, and a handful of cinnamon chips.
What? No butter? You won’t even miss it. I traded the butter for healthy coconut oil. Don’t worry, you can’t even tell there’s coconut oil in them. They taste purely of pumpkin.
Oh boy, are these ever so moist. They melt in your mouth.
I almost forgot to tell you about the best part. Shame on me! These sweet little circles get dunked in a maple cream cheese glaze. I know, right! The glaze is super simple to whip up. I used low-fat cream cheese, maple syrup, and milk. That’s it.
These are Squirrel approved. He poured himself a big ol’ glass of milk and got to chowing down on a donut. I look over, and he just nods. Donut seal of approval.
I had this impression that donuts were time consuming… Boy, was I wrong. This recipe only took me 10 minutes to whip up and only 12 minutes to bake.
Can somebody say donut party every weekend?
Enjoy!
Skinny Pumpkin Cinnamon Chip Donuts
Fluffy baked pumpkin donuts studded with sweet cinnamon chips and topped with a cream cheese glaze.
Yield:6 donuts
Total Time:22 minutes
Prep Time:10 minutes
Cook Time:12 minutes
Ingredients:
Dry:
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:
1/2 cup pumpkin puree
1/3 cup brown sugar
1 egg
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/4 cup fat-free buttermilk
1/4 cup cinnamon chips
Glaze:
4 ounces low-fat cream cheese
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
Directions:
Donuts:
Preheat oven to 350 degrees F. Spray a 6-cup donut pan with baking spray.
In a small bowl, whisk together the dry ingredients; set aside.
In a large bowl, whisk together pumpkin puree, brown sugar, and coconut oil until smooth. Add the egg and vanilla extract, and whisk until smooth. Slowly whisk in the buttermilk until smooth.
Fold the dry ingredients into the pumpkin mixture until just combined. Fold in the cinnamon chips.
Carefully spoon the mixture into your prepared donut pan. Bake for 12-13 minutes. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Dip the donuts into the glaze. Best eaten the same day.
Glaze:
Add the cream cheese to a large bowl. Using a hand mixer, cream until smooth. Add the maple syrup, vanilla, and milk; whisk until smooth. If the mixture is too thick, add a little more milk.
All images and text ©Egarmi. Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!Check out the other fall-inspired #SundaySupper recipes:
Amazing Breakfasts, Brunches, and Breads
- 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:
- 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:
- 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:
- 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:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
