Baked Maple Glazed Apple Cider Doughnut Recipe – 6 Points +

Baked Maple Glazed Apple Cider Doughnuts

photo credit: indulging in guilty pleasures

Though I can’t give a new Mini Doughnut Maker to all of you, I can share this delicious recipe for Baked Apple Cider Doughnuts with Maple Glaze that I found. Bake your own low fat doughnuts and indulge in a decadent treat for less Points Plus than most doughnut recipes. Made with delicious apple cider and pure maple syrup, these tasty doughnuts are made by using a mini Bundt pan, and taste so good, it’s hard to believe they are just 6 Points + each. I wish I could get the Points even lower, but these are doughnuts after all, and I didn’t want to sacrifice too much of what we all LOVE when eating doughnuts!

Baked Maple Glazed Apple Cider Doughnut Recipe

Indulge in a big, delicious, guilt-free Apple Cider Doughnut with Maple Glaze. For just 6 Points +, these baked doughnuts are made by using a mini Bundt pan, so they are just as pretty as they are tasty.

Ingredients

  • 1 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup liquid egg substitute
  • 2/3 cup packed brown sugar
  • 1/2 cup apple butter
  • 1/4 cup pure maple syrup
  • 1/3 cup apple cider
  • 1/3 cup nonfat vanilla yogurt
  • 3 tbsp canola oil
  • 2 tsp ground cinnamon
  • Maple Glaze
  • 1 1/4 cups confectioners’ sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup

Instructions

  1. To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.
  2. Whisk together flours, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside.
  3. Whisk together egg, brown sugar, apple butter, 1/4 cup maple syrup, cider, yogurt and oil in another bowl.
  4. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 tablespoons of batter into each mold.
  5. Bake about 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool.
  6. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.
  7. To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl.
  8. Gradually whisk in enough maple syrup to make a coating consistency.
  9. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 doughnut
Each serving = 6 Points +

PER SERVING: 234 calories; 3 g fat ; 49 g carbohydrates; 5 g protein; 2 g fiber


Comments

  1. Love this. I was looking for an apple recipe. This will be on my list for breakfast when family comes next week. I may have to try them tomorrow just to test run the recipe. Thanks for all the great recipes.

  2. I asked my blog readers if they knew of any good WW blogs and they referred me to you! I’m so glad they did because you blog is fabulous :) I have 2 mini bundt pans and this would be really fun to make with them!

  3. What can I do if I don’t have the cute pan?

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