Low Fat Baked Pumpkin Doughnuts with a Maple Cinnamon Glaze

by Cateline Quinn
(Houston, Tx)

1 cup Canned Pumpkin
3 large Egg Whites
1/3 cup No Sugar Added Apple Sauce
1/2 cup Brown Sugar
1 1/4 cups All-purpose Flour
1/4 cup Granular
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoon Cinnamon
2 teaspoons Organic Vanilla Extract
1 teaspoon Nutmeg, Freshly Ground
1 cup Confectioners Sugar
2 tablespoon Sugar Free Maple Flavor Low Calorie Syrup
1/2 tablespoon Cloves, Ground
1 1/4 cups Whole Wheat Flour


Preheat oven to 425 F and grease baking sheet.
Beat pumpkin,1 teaspoon vanilla, egg whites, oil and brown sugar in large bowl. Add flours, baking powder, baking soda,nutmeg and cinnamon. Mix until well blended.
Let stand for 5 minutes to let dough rise.
Scoop out heaping tablespoons and place on baking sheet equally spread apart. Take buttered knife and finger to form doughnut holes in the center of each. Smooth edges of dough into a round doughnut as much as possible. It will be difficult as the dough is sticky.
Place in oven for 7-8 minutes at 425 F.




For The Glaze:

In a bowl add confectioners sugar and vanilla and slowly whisk in maple syrup until a creamy glaze is formed. Add cinnamon as desired.
Lay out a sheet of parchment paper under a wire rack. Dip each baked doughnut (after they have cooled) into the glaze. Allow extra glaze to drip off into the bowl then place on to wire rack and allow excess to drip off and for glaze to harden.