Who doesn't love doughnuts...but most of our waistlines don't love them as much as our tastebuds! These hit the spot to fulfill that tasty craving without breaking your calorie bank.
To make these more doughnut authentic, I went out a bought a Wilton mini-bundt pan at Walmart. It gave the doughnut the hole in the middle, and since we eat with our eyes first, I wanted it to look like I was eating a doughnut. However, if you don't have one, you could probably make these in a muffin pan (you'd really end up with more of a French Puff Muffin).
These baked cake doughnuts are rolled in a delicious cinnamon-sugar coating to echo the cinnamon and nutmeg that is in the batter. But you could really make a nice glaze to dip these in or roll them in powdered sugar. I am planning on modifying these to produce a pumpkin doughnut some time soon. This recipe will make 12 mini doughnuts (which I thought were a great size) or 6 regular sized doughnuts.
Pair this up with a cup of coffee and a piece of fruit, and you have a delicious breakfast that is a healthier indulgence.
Cinnamon Sugar Baked Doughnuts
From King Arthur Flour
Yield: 12 mini doughnuts for 3 POINTS+
or 6 regular doughnuts for 6 POINTS+
1 cup (4 ounces) Round Table Unbleached Pastry Flour or 7/8 cup (4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder (or use 2 tablespoons buttermilk or yogurt in place of the 2 tablespoons water)
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water
Preheat oven to 375 degrees F.
Mix all dry ingredients in a medium sized bowl, set aside.
In separate bowl, mix together eggs, oil, and water/buttermilk/yogurt until foamy.
Pour liquid ingredients into dry ingredients.
Spray a mini bundt pan or doughnut pan with nonstick cooking spray. Fill each section half full with batter.
Bake mini doughnuts for about 7 minutes or regular sized doughnuts for 10-12 minutes. (Be careful to not over bake, because these are low fat, they can dry out easily). When done they will spring back when touched and be browned on top, or a toothpick inserted comes out clean.
Remove doughnuts from pan and roll in a cinnamon-sugar mixture. Enjoy!!
From King Arthur Flour
Yield: 12 mini doughnuts for 3 POINTS+
or 6 regular doughnuts for 6 POINTS+
1 cup (4 ounces) Round Table Unbleached Pastry Flour or 7/8 cup (4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder (or use 2 tablespoons buttermilk or yogurt in place of the 2 tablespoons water)
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water
Preheat oven to 375 degrees F.
Mix all dry ingredients in a medium sized bowl, set aside.
In separate bowl, mix together eggs, oil, and water/buttermilk/yogurt until foamy.
Pour liquid ingredients into dry ingredients.
Spray a mini bundt pan or doughnut pan with nonstick cooking spray. Fill each section half full with batter.
Bake mini doughnuts for about 7 minutes or regular sized doughnuts for 10-12 minutes. (Be careful to not over bake, because these are low fat, they can dry out easily). When done they will spring back when touched and be browned on top, or a toothpick inserted comes out clean.
Remove doughnuts from pan and roll in a cinnamon-sugar mixture. Enjoy!!
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