Pumpkin Donuts with Glazed Crumble Topping Recipe
Pumpkin Donuts with Glazed Crumble Topping Recipe
2 / 3
2. Pumpkin Donuts with Glazed Crumble Topping Directions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- In a large mixing bowl, combine the sugar-free spice cake mix, canned pumpkin puree, unsweetened almond milk, egg whites, unsweetened applesauce, and vanilla extract. Mix until well combined and smooth.
- Spoon the batter into a large resealable plastic bag and cut off one corner to create a piping bag. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted into one of the donuts comes out clean. Allow the donuts to cool slightly in the pan before transferring them to a wir< e rack to cool completely.
- In a small bowl, mix together the powdered erythritol and 1-2 tablespoons of unsweetened almond milk until you achieve a smooth, glaze-like consistency. Drizzle the glaze over the cooled donuts.
- In another small bowl, combine the brown sugar substitute, whole wheat flour, cold butter, and cinnamon. Use a fork or pastry cutter to crumble the mixture together until it resembles coarse crumbs.
- Sprinkle the crumble topping generously over the glazed donuts, pressing lightly to ensure it sticks.
- Serve and enjoy your delicious Pumpkin Donuts with Glazed Crumble Topping!
Please c-lic-k the "next >" button below to see the WW Points Calculation.
