As some of you know, especially my instagram followers, I do some food prep for Dr. Mike Israetel of Renaissance Periodization. It’s super challenging coming up with delicious foods that fit within his macros, (And also weirdo food aversions, but I won’t call him out here lol).
What I enjoy most each week though is experimenting with low fat dessert recipes, tweaking existing recipes of mine with lower fat options and researching substitutions for this and that. The experiments are not always successful, but sometimes what we end up with is a keeper!
Certainly the case with these Pumpkin donuts. I must say it would hardly be possible without his carb allowance to create some of these recipes, and I have yet to come up with many recipes that are low carb, low fat and low cal without them tasting like bricks dipped in Splenda haha.
On a side note it’s quite simple to pick up a box cake mix and sub out several ingredients and still have a successful dessert. Try Greek yogurt for oil, egg whites for eggs (2:1), apple sauce for oil, or pumpkin for eggs and oil (equal ratio) less simple is substituting sugar as it’s not only responsible for sweetness, but also structure and texture in most recipes.
For the more adventurous baker:
1.75 C White whole wheat flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
2 tsp pumpkin pie spice
1/2 C brown sugar
3/4 pumpkin purée
1/2 C fat free milk
4 egg whites
- Pre heat oven to 425°F
- Mix all dry ingredients together
- Whisk all wet ingredients together and add to dry ingredients
- Fold all together either by hand, or with a hand mixer
- Spray your donut pan with pan release spray liberally
- Fill pan 3/4 full with batter, this mix will make 18 donuts in a medium size donut pan (see pic for size reference)
- Bake about 7-9 minutes until puffed and lightly brown
- Toss in cinnamon sugar while still slightly warm
- Repeat with batter as needed, depending on number of donut pans you have 🙂