This recipe is adapted from The Craving Chronicles and Carla’s Confections, originally from Tasty Kitchen. I reduced the oil and halved the sugar in the donuts and added this delicious butterscotch frosting. The donuts are incredibly moist and unlike most of the donut recipes I’ve made, these actually taste good the next day. I haven’t made baked donuts in quite some time, so these were quite the treat…especially since they turned out so, so well!
1 3/4 cup whole wheat pastry flour or white wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/4 cup canola oil
1/2 cup lowfat buttermilk
1/4 cup packed brown sugar
3/4 cup pumpkin puree
1 tsp vanilla
1/2 cup butterscotch chips
1 Tbsp unsalted butter
Preheat oven to 350 F and spray a donut pan with cooking spray or olive oil.
In a medium bowl, combine all of the dry ingredients: flour, baking soda, salt and pumpkin pie spice. In a separate medium bowl, combine the oil, buttermilk, brown sugar, egg, pumpkin puree, and vanilla; whisk to combine.
Stir the dry ingredient mixture into the wet ingredient mixture, being careful not to over mix. Fill the donut pan with the batter, filling 2/3rds full.
Bake for 10-12 minutes or until a toothpick comes out clean. Let cool on the cooling rack while you prepare the sugar coating.
In a small, microwave-safe bowl, microwave the butterscotch chips for about 2 minutes, stirring every 30 seconds. Once hot and smooth, stir in butter.
Once donuts are cooled, ice each donut by hand and allow to set on a cooling rack.
Yield: 17 donuts (~3 inch diameter)
Nutrition Information (per donut): 134 calories; 6.5 g. fat; 11 mg. cholesterol; 119 mg. sodium; 17.4 g. carbohydrate; 1.7 g. fiber; 0.8 g. protein