Cakes and Cupcakes
Skinny Pumpkin Cinnamon Chip Donuts Recipe
These tender, baked pumpkin donuts are the ultimate cozy treat without the heavy fat of traditional fried versions. Packed with warm spices and melty cinnamon chips, they are the perfect companion for your morning coffee or a sweet afternoon pick-me-up.
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 12
- Level
- Easy
- Per serving
- 140 kcal
Method
Preheat your oven to 350°F (175°C) and lightly coat a 12-count donut pan with non-stick cooking spray.
In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract until the mixture is smooth.
Gently fold in the flour, pumpkin pie spice, baking powder, and a pinch of salt. Mix until just combined; do not overmix or the donuts will be tough.
Stir in the cinnamon chips by hand so they are evenly distributed throughout the batter.
Transfer the batter to a piping bag or a large plastic bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about 3/4 full.
Bake for 10 to 12 minutes, or until a toothpick inserted into the thickest part comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use a piping bag for clean, even circles instead of spooning the batter into the pan.
Ensure you use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
If you can't find cinnamon chips, you can substitute with mini dark chocolate chips or a cinnamon-sugar swirl.
Don't overbake! These are lean donuts, so they can dry out quickly if left in the oven too long.
