Lemon-Pecan Doughnut Muffins

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Dear Doughnuts,

It’s been far too long since we last got together.  I haven’t seen you in person since that Wild Doughnuts post, way back when.  Oh, those were some crazy, wonderful times!

It’s been far too long since we last got together.  I haven’t seen you in person since that Wild Doughnuts post, way back when.  Oh, those were some crazy, wonderful times!

I keep seeing lots of pictures of you on other food websites.  Really gorgeous pictures of you in all different flavors and icings… and I just couldn’t stay away any longer!

And now – wow – you look so good!  Completely decadent, and yet, somehow, healthier than ever!  

Healthy Lemon-Pecan Doughnut Muffin Recipe - FitCakery.com
Healthy Lemon-Pecan Doughnut Muffin Recipe - FitCakery.com

So here I am.  I’ve finally come back!  Please forgive my absence… I’m sure we’ll be seeing more of one another soon.

Yours truly,

FitCakes

P.S. I love what you’ve got going on with the lemon and pecans – very classy and so chic for spring!

Healthy Lemon-Pecan Doughnut Muffin Recipe - FitCakery.com
Healthy Lemon-Pecan Doughnut Muffin Recipe - FitCakery.com

Lemon-Pecan Doughnut Muffins

Ingredients:

  • 1 2/3 c. whole wheat flour
  • ½ tsp salt
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ c. cold butter, chopped
  • 1/3 c. lemon juice
  • ½ c. plain, nonfat Greek yogurt
  • 1 lemon, zested
  • ½ c. brown sugar
  • ½ c. stevia powder (or brown sugar)
  • 1/3 c. crushed pecans
  • 1 tsp. lemon extract

Directions:

Preheat the oven to 350 degrees F.  Coat two 6-doughnut pans (or one 12-muffin pan) with cooking spray.

In a food processor, blend together the flour through butter until the butter is evenly distributed throughout the flour mixture.

In the food processor or large mixing bowl, add in the remaining ingredients and mix together until it all comes together.

Scoop into the doughnut or muffin pans.  Bake in the oven about 20-22 minutes, or until the tops just barely start to brown and the insides are no longer doughy.  Cool on a wire rack.

Coat the muffins with light whipped cream cheese + lemon zest, or a lemony cream cheese frosting, like this:

  • 1/3 c. powdered sugar or stevia powder
  • 1 c. whipped light cream cheese
  • ½ tsp. lemon extract
  • 1 small lemon’s zest

Makes 12 doughnut-muffins.

Nutrition per doughnut-muffin: 153 calories; 6 g fat (2 g sat); 23 g carbs; 2 g fiber; 3 g protein

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