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By Monica              *see servings below

A healthier makeover batter for donuts or muffins with maple glaze or sugar spice coating; gluten free option

Ingredients

• 2 cups whole wheat pastry flour (or 1 cup regular whole wheat flour plus 1 cup all-purpose flour). For Gluten Free version, substitute gluten free whole grain oat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 large eggs, whisked
• 1 (15 oz) can pureed pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup olive oil
• 1/2 cup buttermilk (or make a buttermilk substitute: add 1-1/2 teaspoons white vinegar to 1/2 cup milk, let sit for 10 minutes)
• MAPLE SPICE FROSTING:
• 2 cups powdered sugar (reduce by 1/2 cup for a thinner glaze)
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract (or maple extract for stronger maple flavor)
• 1/4 teaspoon pumpkin pie spice (or cinnamon)
• pecans, finely chopped (optional)
• POWDERED SUGAR & SPICE COATING:
• 1/2 cup powdered sugar
• 1 tablespoon pumpkin pie spice (or cinnamon)
• SUGAR & SPICE COATING:
• 1/2 cup sugar
• 1 tablespoon pumpkin pie spice (or cinnamon)
• 1/3 cup butter, melted

Directions

FOR DONUTS:
Preheat oven to 425 degrees. In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In separate bowl, whisk eggs; then add pumpkin, brown sugar maple syrup, vanilla, olive oil and buttermilk; whisk just until smooth. Pour pumpkin mixture into flour mixture and whisk just until smooth. Coat doughnut pan with cooking spray. Fill doughnut cups with batter and rap the filled doughnut pan on the counter top a few times to remove any air bubbles and level out the batter. Fill full-size doughnut cups 2/3 full and bake 7-9 minutes. Fill mini doughnut cups 1/2 full and bake 4-6 minutes. Bake until a toothpick inserted in center comes out clean. Leave in pan for 5 minutes before removing and transferring to cooling rack. If baking multiple batches, re-coat pans with cooking spray each time.

FOR MUFFINS: Preheat oven to 350 degrees. Mix batter as explained above. Coat muffin pans with cooking spray. Fill full-size muffin cups 3/4 full and bake 18-20 minutes. Fill mini muffin cups 2/3 full and bake 14-16 minutes. Bake until a toothpick inserted in center comes out clean. Leave in pan for 5 minutes before removing and transferring to cooling rack. If baking multiple batches, re-coat pans with cooking spray each time.

Doughnuts and muffins are best eaten freshly baked. However, they may be cooled completely, covered or wrapped (without glaze or frosting) and refrigerated for up to 3 days or frozen for up to 1 month.

Donuts & muffins can be eaten plain or topped with a glaze or sugar coating. Choose from these options:

MAPLE SPICE GLAZE. Combine powdered sugar, maple syrup, vanilla, and pumpkin pie spice in bowl. Whisk until smooth. Drizzle and spread with spoon on tops of  full-size donuts or muffins. Tops of mini doughnuts & muffins can be dipped in glaze. Sprinkle with chopped pecans, if desired. Best if eaten right away. If stored, do not cover.

SUGAR & SPICE COATING. Combine sugar and pumpkin pie spice in a closeable plastic bag and shake to combine. Brush full size donuts all over with melted butter and gently shake in sugar mixture until evenly coated. For mini donuts and muffins, dip in melted butter and toss in sugar mixture. For full-size muffins, dip the tops in butter and then in the sugar mixture. Best if eaten right away. If stored, do not cover.

POWDERED SUGAR & SPICE COATING. Combine powdered sugar and pumpkin pie spice in a closeable plastic bag and shake to combine. Add donuts or mini muffins and shake gently until evenly coated. Best if eaten right away; if stored, toss in powdered sugar mixture again before serving.

NUTRITIONAL INFORMATION:
--One plain full size donut (plain): 118 calories, 3.3g fat, 20g carbs, 1.1g fiber, 8.9g sugars, 2.5g protein; Weight Watchers PointPlus: 3
--One mini donut (plain): 28 calories, .8g fat, 4.7g carbs, .2g fiber, 2.1g sugar, .6g protein; Weight Watchers PointPlus: 1
--One full size muffin (plain): 206 calories, 5.8g fat, 35g carbs, 1.9g fiber, 15.6g sugar, 4.4g protein; Weight Watchers PointPlus: 6
--One mini muffin (plain): 52 calories, 1.5g fat, 8.8g carbs, 0g fiber, 3.9g sugar, 1.1g protein; Weight Watchers PointPlus: 1

*SERVINGS (approx.) per batch of batter:
21 full size donuts
90 mini donuts
12 full size muffins
48 mini muffins

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Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life