Receta Baked Chocolate Pumpkin Doughnuts - 1 WW Point Plus!!
Ingredients
- 3/4 cup plus 2 tablespoons white whole wheat flour
- 1/4 cup plus 1 tablespoon Splenda Brown Sugar Blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1 teaspoon Pumpkin Pie Spice
- 1/2 cup almond milk
- 1/2 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- chocolate topping:
- 6 tablespoons Dark Chocolate Chips
- 2 tablespoons International Delight Sugar Free Pumpkin Spice Creamer
Instructions
Preheat the oven to 350 degrees and spray the wells of a 12-doughnut mini doughnut pan with cooking spray.
Whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients to the dry and stir until ingredients are combined.
Scoop the batter into a large ziploc bag. Cut a hole at a corner of the bag to pipe the batter out into the doughnut ring. Bake for 7-9 minutes, until a tester comes out clean.
Remove doughnuts from oven and after about cool slightly before turning out onto a cooling rack.
Make the topping. Combine the chocolate chips and creamer in a small saucepan and heat in 30 second intervals in microwave until melted. Stirring every 30 seconds (this should only take 1 minute). Dip doughnuts into glaze, decorate with sprinkles and enjoy!
Details
Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Yield: 30 mini doughnuts