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Servings: 24

Weight Watcher Smart Points: 4

Preparation Time: 10 Minutes

Cooking Time: 12 Minutes

Ready In: 22 Minutes


  • ¼ teaspoon allspice
  • 2 teaspoons baking powder
  • ½ cup (100 grams) unrefined or brown sugar
  • ¼ cup (60ml) buttermilk
  • ¾ cup (6.4 ounces / 180 grams) canned pumpkin
  • ½ teaspoon cinnamon
  • 1 egg
  • ½ teaspoon ginger
  • ½ cup (120ml) milk
  • ¼ teaspoon nutmeg
  • 1½ cups (195 grams) powdered sugar
  • ½ teaspoon salt
  • 1¾ cups (225 grams) whole spelt, whole wheat pastry, or whole wheat
  • ¼ teaspoon vanilla
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F / 175°C.In a medium bowl, whisk together flour, baking powder, salt and spices.In a large bowl, whisk together the olive oil, sugar, egg, vanilla, pumpkin and milk.Add dry ingredients to wet ingredients and mix until just combined
  2. Be careful not to overmix!Grease a donut or mini muffin pan very well
  3. Divide the batter among the molds
  4. Bake 12 – 15 minutes or until a toothpick comes out clean
  5. If making donut holes, bake for 10 – 12 minutes.While the donuts are baking, make the buttermilk glaze by combining all the ingredients in a small bowl
  6. The donuts should be able to fit in the bowl.Turn the donuts out onto a rack
  7. When they’re completely cool, dip them into the glaze
  8. Flip them over several times or until they’re completely coated
  9. Do a test donut and if you like how the glaze is, glaze the rest of the donuts
  10. If you’d like the glaze to be thicker, let the glaze sit longer and then glaze
  11. Thanks to M in the comments for that tip
  12. :)Eat immediately! They’re okay on the second day, but insanely delicious still warm from the oven.

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