Skinny Pumpkin Cinnamon Chip Donuts ~ #SundaySupper

It’s officially sweater weather here in Baltimore, and I couldn’t be more excited. There’s a crisp nip in the air every morning and evening that smells fresh and slightly of pine. The birds are chirping a cheerful song and the sky is a crystal clear blue dotted with big, puffy clouds that look like wisps of cotton. It’s picturesque, really.

I’ve been baking up a storm with my windows open–teasing my poor neighbors, I’m sure. Most of the baked goods I’m pumping out are made with, you guessed it, pumpkin! I know I’ve mentioned it several times, but I’m gonna say it again for good measure–I love pumpkin! Its beautiful orange hue, the warm spices, the smell…I can’t get enough of it during the cooler months. So, I do what any pumpkin-loving foodie would do. I hoard pumpkin.

Hi, I’m Jennie, and I’m a pumpkin hoarder. Whew, glad I got that off of my chest. Now, let’s bake us some pumpkin donuts, shall we?

This week’s #SundaySupper is all about fall recipes. Are you excited? Let me tell you what’s even more exciting…skinny donuts!

Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze  www.themessybakerblog.com -8481

Did you just do a double take? The words skinny and donut aren’t usually found in the same sentence, but today is your lucky day because I made skinny pumpkin cinnamon chip donuts with a maple cream cheese glaze.

Boom!

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Here’s the thing. I’m a donut addict. One just isn’t enough. I take donut consumption to an entirely new level. Like, 3 donuts in one sitting and I’m reaching for more. I blame it on the donut, with its shiny glaze and colorful sprinkles. Can you blame a gal?

How do I fix a donut addiction? No, not by giving up donuts cold turkey. That would just be cruel. I make them skinny, of course. Three skinny donuts is equal to one regular donut–problem solved!

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I made these donuts using a combination of white whole wheat flour, pumpkin, a small amount of brown sugar, coconut oil, homemade pumpkin pie spice, only one egg, and a handful of cinnamon chips.

What? No butter? You won’t even miss it. I traded the butter for healthy coconut oil. Don’t worry, you can’t even tell there’s coconut oil in them. They taste purely of pumpkin.

Oh boy, are these ever so moist. They melt in your mouth.

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I almost forgot to tell you about the best part. Shame on me! These sweet little circles get dunked in a maple cream cheese glaze. I know, right! The glaze is super simple to whip up. I used low-fat cream cheese, maple syrup, and milk. That’s it.

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These are Squirrel approved. He poured himself a big ol’ glass of milk and got to chowing down on a donut. I look over, and he just nods. Donut seal of approval.

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I had this impression that donuts were time consuming… Boy, was I wrong. This recipe only took me 10 minutes to whip up and only 12 minutes to bake.

Can somebody say donut party every weekend?

Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze | www.themessybakerblog.com -8483

Enjoy!

Skinny Pumpkin Cinnamon Chip Donuts

Fluffy baked pumpkin donuts studded with sweet cinnamon chips and topped with a cream cheese glaze.

Yield: 6 donuts

Total Time: 22 minutes

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

Dry:

1 cup white whole wheat flour

1 tablespoon cornstarch

1 1/2 teaspoons pumpkin pie spice

3/4 teaspoon baking powder

1/4 teaspoon salt

Wet:

1/2 cup pumpkin puree

1/3 cup brown sugar

1 egg

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1/4 cup fat-free buttermilk

1/4 cup cinnamon chips

Glaze:

4 ounces low-fat cream cheese

2 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

1 1/2 tablespoons milk

Directions:

Donuts:

Preheat oven to 350 degrees F. Spray a 6-cup donut pan with baking spray.
In a small bowl, whisk together the dry ingredients; set aside.
In a large bowl, whisk together pumpkin puree, brown sugar, and coconut oil until smooth. Add the egg and vanilla extract, and whisk until smooth. Slowly whisk in the buttermilk until smooth.
Fold the dry ingredients into the pumpkin mixture until just combined. Fold in the cinnamon chips.
Carefully spoon the mixture into your prepared donut pan. Bake for 12-13 minutes. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Dip the donuts into the glaze. Best eaten the same day.

Glaze:

Add the cream cheese to a large bowl. Using a hand mixer, cream until smooth. Add the maple syrup, vanilla, and milk; whisk until smooth. If the mixture is too thick, add a little more milk.

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Check out the other fall-inspired #SundaySupper recipes:

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks: