Baked apple cider cinnamon doughnuts
2 Points

Serves 12

These Baked apple cider cinnamon doughnuts taste like the seasonal treats you love, but they’re baked instead of fried.

They are just two weight watchers points each

Made with whole-wheat pastry flour, they boast whole-grain goodness and less sugar than most recipes you’ll find.

And they’re packed with apple flavor, from both fresh apple cider and unsweetened applesauce.

The batter is thick and difficult to spoon into the doughnut pan; we highly recommend using a pastry bag or ziplock bag to pipe it out.

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Ingredients

Cooking spray
4 spray(s)
Whole wheat pastry flour
2 cup(s)
Monkfruit sugar substitute
7 Tbsp, divided
Ground cinnamon
1½ tsp, divided
Baking powder
1 tsp
Table salt
¼ tsp
Unsweetened applesauce
1 cup(s)
Apple cider
½ cup(s)
Vanilla extract
1 tsp
Egg
1 large egg(s), lightly beaten
I Can’t believe it’s not butter light vegetable spread
1 Tbsp

Instructions

Preheat oven to 350°F. Lightly coat 2 (6-slot) silicone doughnut pans (¼-cup capacity each) with nonstick spray.

In a medium bowl, combine flour, ¼ cup sugar substitute , ¾ teaspoon cinnamon, baking powder, and salt.

In a separate medium bowl, whisk together applesauce, cider, vanilla, and egg.

Add applesauce mixture to flour mixture; stir until well combined. Scrape batter into a large zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pans.

Bake at 350°F until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Cool in pans 2 minutes; remove donuts from pans.

In a small bowl, combine remaining 3 tbsp sugar substitute and remaining ¾ tsp cinnamon.

Lightly brush tops of doughnuts with i can’t believe it’s not butter vegetable spread; dip each doughnut, butter side down, into bowl of cinnamon sugar to coat.
Serving size: 1 doughnut