Recipe by Shoshana Pritzker, RD CDN | Photography by Paul Buceta

Cake pops are so last year—the trendy treat of this holiday season is definitely donuts. Surprise your hostess, friends or family with this festive pumpkin-flavored dessert that’s also healthy (but no one needs to know that). It will be a sweets-table showstopper.

Prep time: 10 minutes
Total time: 25 minutes
Makes 12 donuts

1 cup all-purpose flour
½ cup whole wheat pastry flour
4 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup light buttermilk
1 cup pumpkin puree
3 Tbsp unsalted butter, at room temperature
2/3 cup coconut sugar
2 large eggs
1 tsp vanilla extract

Cinnamon-Sugar Coating
½ cup coconut sugar (or sweetener of your choice)
2 tsp cinnamon

1. Preheat oven to 400 degrees F. Coat a donut pan with nonstick cooking spray. If you do not have a donut pan, you can use a mini muffin pan or cake pop maker.
2. In a large zippered bag or bowl, combine the cinnamon and sugar. Set aside.
In a large bowl, combine the remaining dry ingredients.
3. In a medium bowl, combine the wet ingredients. Pour the wet ingredients over the dry ingredients and stir using a spatula until a batter forms.
4. Carefully scoop the batter into the donut pan. After each donut cup is filled, tap the pan on the counter to ensure there are no air pockets.
5. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. The donuts should be slightly browned and will spring back when touched.
6. Allow donuts to cool for 3-5 minutes in their pan. While the donuts are still warm, toss them carefully in the cinnamon sugar mixture until evenly coated. Allow donuts to cool completely before serving.

Nutrients Per Serving:
Calories: 169, Fat: 4 g, Carbs: 31 g, Fiber: 3 g, Protein: 3 g

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