I made these cute, less-guilt donuts in lieu of a birthday cake — and they were a big hit!
Note About this Recipe
This recipe was inspired by a similar one found on Sally’s Baking Addiction (a great food blog if you haven’t checked it out yet). However, because I wanted this recipe to be less calories and low in sugar, I’ve substituted many of the ingredients for those that could produce that. The results make these donuts a bit fluffier, more of a “muffin” quality in texture. So if you want slightly denser, richer donuts opt for real sugar and butter where substitutes are indicated.
*Note about the sprinkles: I've found that the nonpareils (the small, round sprinkles) will bleed a bit when mixed in the batter. These are best used for the topping. Jimmies (the oblong sprinkles) will maintain their shape and color without bleeding into your batter.