Ingredients

The following ingredients have 18 Servings
  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • 1 cup oats
  • 1/4 cup toasted wheat germ (plus 2 tablespoons for coating)
  • 1/4 cup brown sugar (packed plus 2 tablespoons for coating)
  • 2 tablespoons flax seed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (plus 1 teaspoon for coating)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pure pumpkin
  • 1 ripe banana (mashed)
  • 3/4 cup plain low fat yogurt
  • 1/2 cup apple sauce (unsweetened)
  • 2 large eggs
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1/2 cup walnuts (chopped)

Instruction

  • Pre-heat oven to 350 degrees and spray a donut pan with non-stick spray.
  • In a medium bowl, whisk together all dry ingredients except the chopped nuts: whole wheat pastry flour, oats, brown sugar, wheat germ, flax seed meal, baking soda, salt, spices; set aside.
  • In a separate large bowl, whisk together wet ingredients: mashed banana, apple sauce, eggs, yogurt, pumpkin, molasses and vanilla.
  • Slowly add the dry ingredients to the wet and stir until just combined.
  • Gently fold the chopped walnuts into the mixture.
  • Using a large ice cream scoop, carefully divide mixture evenly among several donut pans or muffin tins if you do not have a donut pan. (See NOTE below if baking muffins.)
  • Bake for 20 minutes or until toothpick comes out clean.
  • While donuts are baking, combine 2 tablespoons of brown sugar, 2 tablespoons of toasted wheat germ and 1 teaspoon of cinnamon in a small bowl for coating the donuts when they are warm.
  • After donuts have cooled for 10 minutes but are still slightly warm, carefully dip both sides into the cinnamon sugar mixture until evenly coated; let cool completely or serve warm.