Lisa Lillien shares a healthy twist on a delicious fall treat

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of twelve books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.

Doughnuts are delicious, and pumpkin desserts are the best, but both are generally loaded with calories. That’s why these easy baked pumpkin doughnuts make me so happy! The spiced batter and maple drizzle are so magical, you’re gonna want fall to last all year long. Will I be making these well into spring? You bet your nonstick donut pan I will!

Pumpkin Maple Doughnuts
Serves 6

¾ cup whole-wheat flour
½ cup all-purpose flour
2½ tbsp. Truvia spoonable no-calorie sweetener (or another natural no-calorie sweetener about twice as sweet as sugar)
2 tsp. pumpkin pie spice
1 tsp. cinnamon
½ tsp. baking powder
¼ tsp. salt
⅛ tsp. baking soda
½ cup unsweetened vanilla almond milk
½ cup canned pure pumpkin
¼ cup (about 2 large) egg whites or fat-free liquid egg substitute
¼ cup fat-free plain Greek yogurt
2 tsp. vanilla extract

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1 tbsp. light/reduced-fat cream cheese
2 tbsp. powdered sugar (not packed)
1 tsp. unsweetened vanilla almond milk
⅛ tsp. vanilla extract
⅛ tsp. maple extract
Dash pumpkin pie spice
Dash salt

1. Preheat oven to 375 degrees. Spray a 6-cavity standard donut pan with nonstick spray. To make the donuts, in a large bowl, combine both flours, sweetener, pumpkin pie spice, cinnamon, baking powder, salt, and baking soda. Mix well.

2. In a medium bowl, combine remaining donut ingredients. Whisk until uniform. Add mixture to the large bowl, and stir until smooth and uniform. (Batter will be thick.)

3. Evenly distribute batter into the donut pan, and smooth out the tops. (See HG Tip below.)

4. Bake until a toothpick inserted into a donut comes out mostly clean, 10 – 12 minutes. Meanwhile, place a cooling rack over a baking sheet.

5. Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.

6. To make the drizzle, in a small microwave-safe bowl, microwave cream cheese at 50% power for 10 seconds, or until completely softened. Stir until smooth. Add remaining drizzle ingredients, and whisk with a fork until smooth and uniform.

7. Top donuts with drizzle, and let sit for 10 minutes, or until set. (Drizzle will run off; that’s why you’ve got the rack over that baking sheet.)

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HG Tip: For perfectly shaped donuts, use a DIY piping bag. Just transfer the batter to a plastic bag, and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping.

Prep time: 15 minutes
Cook time: 15 minutes
Cool time: 35 minutes

Nutritional Information (1 donut): 137 calories, 1g total fat (0.5g sat fat), 240mg sodium, 30g carbs, 3g fiber, 4g sugars, 5.5g protein

‘Til next time… Chew the right thing!