May
14
Peanut Butter and Jelly Doughnuts
Is there anyone who doesn’t love peanut butter and jelly? It’s tasty and comforting and it conjures up memories from childhood. Plus, there’s peanut butter in it. I’ve had the idea for a while to incorporate these flavors into a doughnut, so I went off searching for peanut butter doughnut recipes to start with as a base. I ended up using some components from the Peanut Butter Doughnuts with Chocolate Glaze on Fake Ginger, though I lightened them up a lot, made them my own and incorporated jelly! These turned out tasty and it was a fun way to eat to eat PB&J for breakfast! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Peanut Butter and Jelly Doughnuts
These lightened up baked Peanut Butter and Jelly Doughnuts are full of PB & J flavor!
Ingredients
- ¼ cup peanut butter
- ¼ cup sugar
- 1/3 cup plus 1 T skim milk
- 1 tablespoon fat free Greek yogurt, I used Fage 0%
- ½ teaspoon vanilla extract
- 1 egg
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar free preserves, I used Smuckers Raspberry
Instructions
- Preheat the oven to 325. Lightly spray a doughnut pan with cooking spray.
- In a large bowl, add the peanut butter and sugar and blend with an electric mixer until combined. Add the milk, yogurt, vanilla and egg and mix again. Add flour, baking powder and salt and use mixer again until just combined.
- Using a spoon or piping bag, evenly distribute the batter mixture into the spaces in the doughnut pan. Put the two rounded tablespoons of jelly into a small dish and microwave on high for 10-15 seconds. Drizzle a teaspoon of melted jelly over the batter in each doughnut space. Bake for about 10 minutes or until golden brown and a toothpick stuck in comes out clean. Cool before eating.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
NUTRITION INFORMATION:
200 calories, 30 g carbs, 10 g sugars, 7 g fat, 1 g saturated fat, 7 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 doughnut) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
WEIGHT WATCHERS POINTS PLUS:
5 per doughnut (P+ calculated using the recipe builder on weightwatchers.com)
5 per doughnut (P+ calculated using the recipe builder on weightwatchers.com)
This looks sinfully delicious! Seriously considering investing in a doughnut pan now…
You should get one! I think mine was only $10-ish on Amazon. Totally worth it!
They sound really good! I love baked doughnuts! I made some maple cinnamon ones and powdered buttermilk lemon and they were AMAZING! Check out the recipe on my blog. I use the mini doughnut pan! They are so cute and only 2 pts each!
These look so good! I really appreciate all the donut recipes you’ve posted…I bought one to make the pumpkin spice donuts (LOVED THEM!) and now I have more recipes to play around with! I can’t wait to make these.
I also bought mine from Amazon, it was around $10!
I bought a pan just to make some of your donut recipes, and boy, was it worth every penny. Yum, yum, yum. The only problem was I couldn’t stop at one. I love that the batter puffed up and they looked all donut-y, because I kind of expected them to be flat on the top.
I got my pan at AC Moore (a craft store), in with the cake decorating supplies. It was $10, but those kinds of stores usually have coupons, so I got it down to $5.
I can’t wait to try some more of the recipes!
Awesome! I’m glad you loved these! I just got a mini doughnut pan for Christmas so I am planning to make some mini ones soon too!
@ Vanessa… Or you could buy one of those baby donut makers ($20). They are super easy and fun! Also they make alot in a short amount of time. Great for entertaining! 🙂 (lol can you tell I love mine!)
These look amazing! Would they work in a mini muffin pan as donut holes, do you think? I would love to have portioned controlled servings.
I’m sure they probably would. I don’t personally know how many it would make or how long to cook them because I have never made them that way, but I would guess they’d cook faster. Let me know!
These are amazing!! It took about 15 minutes in my oven, but otherwise? I wouldn’t change a thing!!
I’m so happy you loved them! 🙂
I recommend layering them with jam and batter or else they come out a little dry. They were good though
OMG I am in love with your site. I cannot wait to make all these recipes!!! And thank you so much for putting the PPV in everything. Brilliant! I do have a question. Can I use rice or soy milk in your recipes that call for skim? Would it affect the PPV? Thanks so much, Barbara
OMG I am in love with your site. I cannot wait to make all these recipes!!! And thank you so much for putting the PPV in everything. Brilliant! I do have a question. Can I use rice or soy milk in your recipes that call for skim? Would it affect the PPV? Thanks so much, Barbara
How many smart points?! These look wonderful!
Hi, I still have to calculate the SPs for a few of my oldest recipes – I am getting there! In the meantime, if you run the ingredients through the WW recipe builder feel free to report back!