Pumpkin Donut Recipe Review

We only got 21 mini donuts out of this recipe. We are going to call these 2 points each.
Pumpkin Donut Recipe
2 cups (240g) whole wheat flour
4 1/2 tsp of Pumpkin Spice (see below)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tbsp (7g) coconut oil
1 1/2 tsp vanilla extract
1 1/2 tsp liquid stevia
3/4 cups (120g) Pumpkin Puree (NOT PUMPKIN PIE MIX!)
1/2 cup (120g) plain nonfat greek yogurt, room temperature
3/4 cups nonfat milk, room temperature
FOR THE GLAZE
1/2 cup (72g) confectioners style erythritol (We used Swerve, and we found it at Kroger)
1 tbsp vanilla bean paste
3-4 tsp nonfat milk (adjust if you like a thicker glaze or thinner glaze)
Pumpkin Spice
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp all spice
1/4 tsp ground cloves
1/4 tsp nutmeg
Preheat oven to 350°
Mix dry ingredients in a separate bowl and mix the wet ingredients. Reserve 1/2 cup of milk.
Then, start adding the dry to the wet in 3 equal parts along with the remaining milk.
Once the ingredients are fully incorporated, put in a zip lock bag to squeeze into your mini donut pan.
Use non-stick spray and spray your pan. Pipe in your donuts.
Bake for 15-17 minutes until top is firm to touch. Let them cool 5 minutes, then turn out onto Cooling Rack.
Mix up the glaze, then dip the tops of the donuts in, and if you want to make them super cute, add Halloween sprinkles.