Pumpkin-Flaxseed Doughnuts

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  • Makes: 8 servings
  • Serving Size: 3 doughnuts each
  • Makes: 24
  • Prep: 20 mins
  • Bake: 8 mins to 9 mins 325°F

Pumpkin-Flaxseed Doughnuts

Directions

  1. Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray.*
  2. In a bowl combine the next five ingredients (through salt). In another bowl combine the next five ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until smooth.
  3. Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.
  4. Bake 8 to 9 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.
  5. In a resealable plastic bag combine granulated sugar and 1/4 teaspoon pumpkin pie spice. Add 3 to 4 warm doughnuts at a time to the bag, seal and shake to coat.

From the Test Kitchen

*Tip

If necessary, bake doughnuts in two batches, washing pan and coating again with cooking spray before filling with the remaining batter. Or use a standard-size (3 1/2-inch) doughnut pan or a mini (1 3/4-inch) muffin pan. Coat pan with cooking spray and fill cups two-thirds full with batter. Bake 10 to 11 minutes. Makes 12 regular-size doughnuts or 24 mini muffins.

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Nutrition Facts (Pumpkin-Flaxseed Doughnuts)

  • Per serving:
  • 211 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 1 mg chol. ,
  • 178 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 18 g sugar ,
  • 4 g pro.
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