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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 2.5 g
  • Cholesterol: 6.0 mg
  • Sodium: 314.3 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.6 g

View full nutritional breakdown of abbi’s favorite pumpkin donuts calories by ingredient
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abbi’s favorite pumpkin donuts

Submitted by: MUDMOUSE
abbi’s favorite pumpkin donuts

Introduction

These take only 22 minutes to bake… and you have fresh baked donuts for breakfast! They are full of pumpkin so you can check off a veggie serving before lunch!

From the website: http://www.yogaisyummy.net/?page_id=3031
These take only 22 minutes to bake… and you have fresh baked donuts for breakfast! They are full of pumpkin so you can check off a veggie serving before lunch!

From the website: http://www.yogaisyummy.net/?page_id=3031

Number of Servings: 6

Ingredients

    1 cup pumpkin
    1/2 cup brown sugar
    1/2 cup buttermilk
    tbsp butter
    1 tsp vanilla
    2 egg whites
    1 tsp baking soda
    1/2 tsp baking powder
    1 tsp pumpkin pie spice
    1 cup flour (half whole wheat, half white)

Directions

Mix and pour into zip lock bag. Cut tip off one of the corners, and squeeze into a donut pan (butter or spray with cooking spray so they don’t stick!) and bake at 350* for 22 minutes. Let set for 5 minutes. Loosen edges and they should pop right out of the pan when you flip the pan over! Sprinkle with cinnamon-sugar or powdered sugar if you like. This makes 6 regular sized donuts, with a little batter left over. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MUDMOUSE.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    I have no donut pans so I just used muffin pans. They were delicious! Thank you for sharing. I don't agree with the # of servings, however -- I made 12 regular muffins -- can't imagine how big those donuts must be to only make 6. Is the calorie count etc right? - 2/4/13

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  • Very Good
    3 of 3 people found this review helpful
    I made these using all white flour instead of the 50/50 white/wheat and they were very good. They came out of pan just as indicated in recipe. Moist and hold their shape nicely also. Center could be filled with lite cream cheese or lite whipping cream and used as a dessert. Breakfast food too. - 11/8/09

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  • Very Good
    2 of 2 people found this review helpful
    I cut another gram of fat out by using Smart Balance light w/ flax oil instead of butter. - 7/15/13

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  • 2 of 2 people found this review helpful
    I used the Splenda brown sugar blend for 33 calories savings and no loss of flavor. These donuts are delicious with less sugar,more fiber, and more protein than the donut store diet sabboteurs. Thanks for sharing. - 5/20/13

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  • Very Good
    2 of 2 people found this review helpful
    These are cake style donuts, not like you would have with a glazed donut. The texture is great, and tastes yummy. Mine also came to 12 donuts. I checked the calorie inputs, and it is right. So 2 of my donuts make one delicious serving! - 3/2/13

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  • O.K.
    2 of 3 people found this review helpful
    The flavor was nice, but the texture was all wrong for a doughnut. I followed the recipe exactly and used a Norpro donut pan, but it was far too moist and soft to be anything but a donut-shaped muffin. Thanks anyhow! - 4/17/11

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  • I have not tried the recipe but it really sounds good! I may try it tomorrow. I just don't understand how a serving of veggies comes from one pumpkin doughnut? When you divide the 1 can of pumpkin into 6 servings? You would need to eat 3 doughnuts to get a full serving of veggies. - 12/27/13

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  • smelled great - 10/29/13

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