Mini Apple Cider Donuts

This is a mini version of my Lighter Apple Cider Donuts! The recipe is just slightly different and needs a little less glaze to cover all of the donuts.

 I love mini donuts. They're so cute and fun to decorate, and this way, you can eat a whole bunch!

 

This recipe yields 16 mini apple cider donuts.

 

I personally like dipping these in my coffee. 

Ingredients

1 cup whole wheat flour
1/2 cup stevia in the raw
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cups hot water
one packet of alpine apple cider (sugar free)
2 tbsp egg beaters
1 tablespoon smart balance light or other light buttery spread
2 tablespoons + 2 tsp unsweetened almond milk

Glaze:
2 tbsp powdered sugar
1 tsp unsweetened almond milk
1/8 tsp vanilla extract
1/4 tsp sprinkles (per each)

Instructions
Preheat oven to 325. Whisk together flour, stevia, baking powder, salt, packet of apple cider, and spices. Then add your egg beaters, butter spread, almond milk, and hot or boiling water. Beat with an electric beater until you have a thick dough batter.
Lightly grease a mini donut pan and evenly distribute the dough into the wells. Each one should be about a rounded tablespoon full of dough. You can use a piping bag or just use a tablespoon to measure the dough. You should be able to get 16 mini donuts out of this recipe.
Bake for 10 minutes. Donuts should spring back when touched. Transfer to drying rack and let cool.
Mix powdered sugar, vanilla extract, and almond milk in  a shallow dish. Once donuts are cooled, dip the donuts in the sugary glaze and either sprinkle over top or roll donuts into sprinkles. Let sit for five minutes and glaze will be hardened and sprinkles will be stuck on tight.

Nutritional info: 33 calories per one glazed and sprinkled donut

Mini Dark Chocolate Pumpkin Mousse Pie

 I HAD to have something fudge like with my lunch today. Plus, I got some new pumpkin butter I wanted to try out. This little mini pie has a very distinct chocolate flavor, so don't even worry about substitutions because it's mostly just going to taste very much like dark chocolate.

Crust ingredients:
1 1/2 tbsp flour (I used whole wheat)

1 tsp yogurt

1/2 tbsp pb2 + 1 1/4 tsp water

1 tsp honey


Filling ingredients:

1 tbsp greek yogurt (I used nonfat)

1 tbsp canned pumpkin

1/2 tbsp pumpkin fruit butter

1 tbsp cocoa powder

2 tbsp splenda

dash of pumpkin pie spice and cinnamon

Notice the hugeness? :D

Instructions
Preheat oven to 350. Mix crust ingredients until a gooey dough is formed. Press into a lightly greased or sprayed muffin pan and make sure you push the sides up so that the mousse fudge won't create overflow.

Mix the filling ingredients together vigorously until you have an almost icing like substance. Slowly spoon and dab the contents into the middle of the crust you just made.
Bake for 13 minutes, and let cool (for about a half hour) or until the mousse is a fudge like consistency.



Nutritional info: 98 calories

Buuuuut, if you're me, and in the spirit of fall, you throw a candy corn on top!


Alternative ingredients:

Any nut butter can replace PB2, I used PB2 just for low calorie purposes. 

Canned pumpkin can be replaced with mashed banana or applesauce.
The pumpkin fruit butter can be replaced with honey.