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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, March 1, 2012

Pumpkin Donuts with Maple Glaze

Well, let me tell you a little story about these delicious little morsels. I made these donuts on February 20 with the intention of having a 'Stay & Sample' at my Tuesday WW meeting. I, of course, had to try one that night to make sure they were good enough to share with my fellow WWers.....and they were. So I put the remaining donuts in a container and put the top on it. Got up Tuesday morning and, of course, decided to have a donut with my coffee for breakfast. When I took the top off the container, to my shock and surprise, the glaze had melted and most of it was absorbed by the donuts! Oh no!!! I tried one anyway and, to my shock and surprise (again!!!), it was delicious!!!  So my suggestion would be to either not glaze them until a little bit before you're ready to serve them or do it let the glaze melt into the donut or just don't glaze them at all. Whatever way you decide to do it, I know you're going to love them!!

Makes 12 Donuts
1 Donut with Maple Glaze = 5 PointsPlus™
1 Donut without Maple Glaze = 4 PointsPlus™

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking salt
1 1/2 tsp pumpkin pie spice
1/2 cup brown sugar (NOT packed)
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup fat-free egg substitute
2 TBSP fat-free milk
1/4 cup light butter, softened
1 tsp vanilla extract

1 1/2 cups powdered sugar
1/2 tsp maple extract
1/2 tsp ground cinnamon
2 TBSP fat-free milk

Preheat oven to 350ยบ. Lightly spray donut pan.

In a large bowl, mix together the flour, baking powder, salt, baking soda and pumpkin pie spice; Set aside.

In another bowl, cream together the brown sugar, butter and pumpkin. Add in egg substitute and mix well. Add milk and vanilla; mix well. Stir into dry ingredients.

Fill each section of the donut pan about half full. Bake for about 10 minutes or until a wooden toothpick comes out clean. Remove pan from the oven to a cooling rack for 5 minutes; remove donuts from pan to cool completely. Repeat for the second batch of donuts.....unless you have 2 donut pans!

For the Glaze: Mix all glaze ingredients in a bowl. When the donuts are completely cooled, dip into glaze. Allow glaze to set before serving.


Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Loving Life(time)!

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