We're nuts about all our DIY donut recipes, and this time, we may have outdone ourselves. With their cream-cheese icing and their moist cake-like base, these donuts are a hole in one. (Get it? Tee-hee!)
Ingredients
Donuts
1 1/4 cups moist-style spice cake mix (a little less than half a box)
3/4 cup canned pure pumpkin
Glaze
1 tbsp. reduced-fat cream cheese, room temperature
1/2 cup powdered sugar (not packed)
1/4 tsp. maple extract
Dash salt
Optional topping: cinnamon
Directions
Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
In a large bowl, combine donut ingredients. Add 1/4 cup water, and whisk until completely smooth and uniform.
Evenly distribute batter into the rings of the donut pan, and smooth out the tops. (See HG Tip.)
Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
Meanwhile, place a cooling rack over a baking sheet.
Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.
Meanwhile, in a medium bowl, combine cream cheese with 1 tbsp. hot water, and whisk until mostly smooth and
uniform. Add remaining glaze ingredients, and whisk until smooth and uniform.
One at a time, dunk the tops of the donuts into the glaze, coating the top halves. Return to the cooling rack, and allow
glaze to set, about 10 minutes. (Excess glaze will run off; that's why you've got the rack over that baking sheet.)
MAKES 6 SERVINGS
HG Tip: To make your donuts look extra beautiful, fill the donut cavities using a DIY piping bag. Just transfer the
batter to a plastic bag, and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a
small hole for piping. Ta-da!
*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the
product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
1/6th of recipe (1 donut): 168 calories, 2g total fat, 239mg sodium,
36g carbs, 1g fiber, 23.5g sugars, 1.5g protein
PointsPlus® value 4*
Cook: 15 minutes
Cool: 25 minutes, plus 10 minutes to set
Ingredients
Donuts
1 1/4 cups moist-style spice cake mix (a little less than half a box)
3/4 cup canned pure pumpkin
Glaze
1 tbsp. reduced-fat cream cheese, room temperature
1/2 cup powdered sugar (not packed)
1/4 tsp. maple extract
Dash salt
Optional topping: cinnamon
Directions
Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
In a large bowl, combine donut ingredients. Add 1/4 cup water, and whisk until completely smooth and uniform.
Evenly distribute batter into the rings of the donut pan, and smooth out the tops. (See HG Tip.)
Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
Meanwhile, place a cooling rack over a baking sheet.
Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.
Meanwhile, in a medium bowl, combine cream cheese with 1 tbsp. hot water, and whisk until mostly smooth and
uniform. Add remaining glaze ingredients, and whisk until smooth and uniform.
One at a time, dunk the tops of the donuts into the glaze, coating the top halves. Return to the cooling rack, and allow
glaze to set, about 10 minutes. (Excess glaze will run off; that's why you've got the rack over that baking sheet.)
MAKES 6 SERVINGS
HG Tip: To make your donuts look extra beautiful, fill the donut cavities using a DIY piping bag. Just transfer the
batter to a plastic bag, and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a
small hole for piping. Ta-da!
*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the
product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
1/6th of recipe (1 donut): 168 calories, 2g total fat, 239mg sodium,
36g carbs, 1g fiber, 23.5g sugars, 1.5g protein
PointsPlus® value 4*
Cook: 15 minutes
Cool: 25 minutes, plus 10 minutes to set
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