Low Sodium Pumpkin Spice Donuts with Espresso Glaze

AuthorsodiumoptionalRating

Eating a couple of store bought donuts is an absolute no-no for anyone following a low sodium diet. With a single Dunkins donut ringing in at around 330mg of Sodium (that's just the plain glazed donut), it's just a good idea to stay away from them. We bring to you the low sodium pumpkin spice donut recipe that makes eating donuts possible again! If you're a fan of pumpkin, then you're going to love these low sodium pumpkin spice donuts.

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Nutrition Facts

Serving Size 1 Donut

Servings 24


Amount Per Serving
Calories 155.8
% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Cholesterol 25.8mg9%
Sodium 11.6mg1%
Potassium 60.2mg2%
Total Carbohydrate 27.9g10%
Dietary Fiber .7g3%
Sugars 19g
Protein 2.3g5%

Phosphorus 8.3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields24 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients | Low Sodium Pumpkin Spice Donuts
 2 cups Flour, all-purpose
 2 tsp Baking powder, sodium-free
 1 cup Sugar
 ¼ cup Vegetable oil
 ¼ cup Greek yogurt, nonfat
 3 Eggs, large
Ingredients | Low Sodium Espresso Glaze
 2 cups Powdered sugar, sifted
 2 tsp Vanilla extract
 2 tbsp Unsalted butter (melted)
 2 tbsp Milk (more if you like a thinner glaze)
Tools you may not have on hand

Pumpkin Spice Donuts
1

Preheat oven to 350°F. Prepare the donut pan by spraying it with cooking spray. Set aside.

2

In a medium bowl, whisk together the flour, baking powder, and pumpkin pie spice.

3

In a separate larger bowl, whisk the oil, yogurt, eggs, pumpkin, and sugar until creamy.

4

Stir the flour mixture into the pumpkin mixture until combined. Do not overmix.

5

Fill a pastry bag (or a large Ziploc bag with a corner cut away) with the donut batter. Pipe the batter into the donut pans until each tin is 3/4 full (perhaps a hair more full, since the sodium-free baking powder doesn't rise quite as well as regular baking powder).

6

Bake in the preheated oven for 15-18 minutes, or until the donut springs back when you press it with your finger. Depending on the size of your donut pans, you may need to bake several batches.

7

When the donuts are finished, let them cool on a cooling rack while you make the glaze.

Espresso Glaze:
8

In a medium bowl, whisk together the powdered sugar and espresso instant coffee. Add the melted butter, vanilla and the milk. I like a thick glaze; if you prefer a thinner glaze, add more milk (about 1 teaspoon at a time) until it reaches your favorite consistency.

Assembly
9

For easy clean up, place a sheet of parchment paper under a cooling rack. The glaze will drip onto the parchment paper and you can just toss it when you are finished. (optional).

10

Once the donuts have cooled, dip each donut in the glaze and place (glaze-side up) on a cooling rack, which will allow the excess glaze to drip away. Allow the donuts to rest for about 10 minutes, or until the glaze has firmed up a bit. (Or go crazy and eat them immediately).

11

These donuts are best the same day, but will keep for a few days in an airtight container.

SOURCE:

http://www.sodiumoptional.com/pumpkin-spice-donuts/

Ingredients

Ingredients | Low Sodium Pumpkin Spice Donuts
 2 cups Flour, all-purpose
 2 tsp Baking powder, sodium-free
 1 cup Sugar
 ¼ cup Vegetable oil
 ¼ cup Greek yogurt, nonfat
 3 Eggs, large
Ingredients | Low Sodium Espresso Glaze
 2 cups Powdered sugar, sifted
 2 tsp Vanilla extract
 2 tbsp Unsalted butter (melted)
 2 tbsp Milk (more if you like a thinner glaze)
Tools you may not have on hand

Directions

Pumpkin Spice Donuts
1

Preheat oven to 350°F. Prepare the donut pan by spraying it with cooking spray. Set aside.

2

In a medium bowl, whisk together the flour, baking powder, and pumpkin pie spice.

3

In a separate larger bowl, whisk the oil, yogurt, eggs, pumpkin, and sugar until creamy.

4

Stir the flour mixture into the pumpkin mixture until combined. Do not overmix.

5

Fill a pastry bag (or a large Ziploc bag with a corner cut away) with the donut batter. Pipe the batter into the donut pans until each tin is 3/4 full (perhaps a hair more full, since the sodium-free baking powder doesn't rise quite as well as regular baking powder).

6

Bake in the preheated oven for 15-18 minutes, or until the donut springs back when you press it with your finger. Depending on the size of your donut pans, you may need to bake several batches.

7

When the donuts are finished, let them cool on a cooling rack while you make the glaze.

Espresso Glaze:
8

In a medium bowl, whisk together the powdered sugar and espresso instant coffee. Add the melted butter, vanilla and the milk. I like a thick glaze; if you prefer a thinner glaze, add more milk (about 1 teaspoon at a time) until it reaches your favorite consistency.

Assembly
9

For easy clean up, place a sheet of parchment paper under a cooling rack. The glaze will drip onto the parchment paper and you can just toss it when you are finished. (optional).

10

Once the donuts have cooled, dip each donut in the glaze and place (glaze-side up) on a cooling rack, which will allow the excess glaze to drip away. Allow the donuts to rest for about 10 minutes, or until the glaze has firmed up a bit. (Or go crazy and eat them immediately).

11

These donuts are best the same day, but will keep for a few days in an airtight container.

Low Sodium Pumpkin Spice Donuts with Espresso Glaze

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