Just Do(nut) It!
Serving Size: 1 donut (1/6th of recipe)
Calories: 182
Fat: 2.5g
Sat Fat: 1g
Sodium: 337mg
Carbs: 38g
Fiber: 2g
Sugars: 24.5g
Protein: 3g
PointsPlus® value 5*
SmartPoints® value 8*
HG Tip: To make your donuts look extra beautiful, fill the donut cavities using a DIY piping bag. Just transfer the batter to a plastic bag, and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!
That's right. A batch of donuts that won't do you in. No, they're not fried in oil. Yes, they're fudgy and glazed with delectable icing. And yes, they're as delicious as they look... Watch how they’re made!
Prep: 10 minutes
Cook: 15 minutes
Cool: 35 minutes
Ingredients:
Donuts
1 1/4 cups moist-style devil's food cake mix (a little less than half a box)
1/2 cup canned pure pumpkin
1/4 cup egg whites or fat-free liquid egg substitute
Glaze
1/2 cup powdered sugar (not packed)
1 1/2 tbsp. unsweetened vanilla almond milk, light vanilla soymilk, or fat-free dairy milk
1/8 tsp. vanilla extract
Dash salt
Directions:
Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
In a large bowl, combine cake mix, pumpkin, and egg whites/substitute. Add 1/4 cup water, and mix until completely smooth and uniform. Evenly distribute batter into the rings of the donut pan, and smooth out the tops. (See HG Tip.)
Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
Meanwhile, place a cooling rack over a baking sheet.
Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.
In a medium bowl, combine glaze ingredients, and whisk until smooth and uniform.
One at a time, dunk the tops of the donuts into the glaze, coating the top halves. Return to the cooling rack, and allow glaze to set, about 10 minutes. (Glaze will run off; that's why you've got the rack over that baking sheet.)
MAKES 6 SERVINGS