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Fearless Pumpkin Cream Cheese Donuts

Fearless Pumpkin Cream Cheese Donuts

Yield: 18 donuts (3¼ inch diameter)
Serving Size: 1 donut

Ingredients

Donuts

  • 1 bag (3 cups) Fearless Vanilla or Maple Pancake & Muffin Mix
  • 1 Tbsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 6 oz cream cheese, softened
  • ½ cup salted butter (1 stick), softened
  • ½ cup granulated brown or golden sweetener (or any granulated sugar-free sweetener)
  • ½ cup pumpkin puree (no-added-sugar)
  • 4 large eggs

Maple Icing

  • ½ cup sugar-free powdered or confectioner’s sweetener
  • ½ tsp cinnamon
  • 2 Tbsp heavy whipping cream
  • 1 Tbsp sugar-free syrup

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Generously oil the donut cavities (will have to make in batches if using a 6 to 12 cavity donut pan). Note: you can also use a silicone donut pan – depending on the silicone pan, you might have to oil the silicone molds as well.
  3. In a medium bowl, whisk the dry ingredients (Fearless Mix and spices) together and set aside.
  4. In a large bowl, beat the cream cheese with an electric or hand mixer, followed by the butter and sweetener, beating until reaching a light and creamy consistency.
  5. Add the pumpkin puree and mix until well-incorporated. Add the eggs, one at a time, beating the mixture well after adding each egg. 
  6. Add the dry ingredients to the wet mixture in the large bowl, using a spatula to fully combine the two until a smooth batter is formed.
  7. Use a piping or food storage bag with the tip cut off to evenly pipe the batter into the donut cavities. Note: the batter can also be spooned or poured into the cavities, scraping off any of the batter that is spilled outside the cavity with a spatula. 
  8. Bake for 15 to 18 minutes (Note: donuts will continue to cook after removing from oven so avoid over baking). 
  9. Cover the donut pan(s) with aluminum foil/wax or parchment paper as they cool to keep them moist. 
  10. Wait until fully cooled to remove from pan/molds. Once cooled, whisk the icing ingredients together in a bowl. You can increase the amount of heavy cream (1-2 tsp at a time) if mixture is too thick.

Fearless Pumpkin Cream Cheese Donuts - Nutrition Label

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Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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