Pumpkin Donuts

Ingredients:

Serves 12

⅓ cup unsweetened soy milk (or milk of choice)

1 teaspoon apple cider vinegar

¾ cup canned pumpkin puree

⅓ cup brown sugar

2 tablespoons canola oil (or any neutral-tasting vegetable oil)

1 ½ cups white whole wheat flour or whole wheat pastry flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

½ teaspoon salt

Glaze:

¼ cup low-fat Greek yogurt

¼ cup powdered sugar

1 tablespoon pumpkin puree

Instructions:

Preheat oven to 350 degrees F and lightly grease a 12-count donut tin with cooking spray. To a medium-sized mixing bowl, add soy milk and apple cider vinegar and mix to combine– this makes a substitute “buttermilk” so you should see the milk curdle slightly. Add the pumpkin, brown sugar, and canola oil and mix to combine. Add in flour, baking powder, pumpkin pie spice, and salt and mix until everything is fully incorporated (but don’t overmix!).

Transfer batter to a large ziploc bag and cut a hole in one of the bottom corners. Use the bag to pipe batter into the prepared donut pan, filling each mold about ¾ of the way (the donuts will expand as they bake).

Bake for 10-12 minutes and then let cool for another 10 minutes.

To make the glaze, combine yogurt, powdered sugar, and pumpkin in a small bowl. Dip each donut into the glaze so that the entire top half of the donut is coated.

Per serving: 116 calories, 3 g protein, 20 g carbohydrates, 2 g fiber, 9 g sugars, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 103 mg sodium, 123 mg calcium, 0.2 g omega-3 fats, 1707 IU vitamin A, 0 mg vitamin C, 0.4 mg vitamin E, 0.9 mg iron, 0.1 mg zinc