Baked &amp; Glazed Chocolate DoughnutsThese rich and&nbsp;fudgy&nbsp;doughnuts won&rsquo;t give you the eater&rsquo;s remorse that store-bought fried ones do, and yet they&rsquo;re even more delicious. Guess doughnuts are magic!TO MAKE:&nbsp;In a large bowl, combine 11/ cups&nbsp;moist-style devil&rsquo;s food cake mix,&nbsp;1 /2 cup&nbsp;canned pure pumpkin,&nbsp;1 /4&nbsp;cup&nbsp;egg whites, and&nbsp;1/4&nbsp;cup&nbsp;water. Mix until completely smooth and uniform. Evenly distribute into the rings of a 6-cavity doughnut pan sprayed with nonstick spray and smooth out the tops. Bake at 400&deg;F until a toothpick inserted into a doughnut comes out mostly clean, about 12 minutes. While the doughnuts cool, make the glaze: Combine&nbsp;1/2 cup powdered sugar, 1 1 /2 Tbsp unsweetened vanilla almond milk, 1/8 tsp vanilla extract, and a dash of salt. Whisk until smooth and uniform. Dunk cooled doughnuts into the glaze, coating the tops. Let set, then gobble.Makes 6 doughnuts. Per doughnut: 182 cal, 2.5 g fat (1 g sat fat), 3 g protein, 38 g carb, 2 g fiber.&nbsp;Chocolate Berry TrifleFresh fruit makes any dessert healthier without diminishing the sweetness you crave. This is great to serve company, since it is easy to put together but looks elegant.TO MAKE:&nbsp;In a large bowl, combine 1 cup moist-style devil&rsquo;s food cake mix, 1 /4 cup egg whites, and 1 /2 cup water. Whisk until smooth and uniform. Transfer to an&nbsp;8x8-inch&nbsp;baking pan. Bake at 350&deg;F until a toothpick inserted into the center comes out mostly clean, 20 to 22 minutes. Let cool completely. Cut into 1-inch cubes. Stir 2 Tbsp&nbsp;unsweetened cocoa powder&nbsp;into a 10-oz container of&nbsp;light whipped topping&nbsp;until uniform. In a large glass bowl or trifle dish, layer half of the cake cubes, half of the cocoa topping, and&nbsp;1 1 /4&nbsp;cups each&nbsp;raspberries&nbsp;and&nbsp;blackberries. Repeat!Makes 8 servings. Per serving: 199 cal, 6.5 g fat (5 g sat fat), 3 g protein, 37.5 g carb, 6 g fiber.Brownie&nbsp;MuffnsThere are just two ingredients in these perfectly&nbsp;portion controlled&nbsp;treats. For an adorable miniature version with just 45 calories, make this recipe in two 24-cup mini&nbsp;muffn&nbsp;pans.TO MAKE:&nbsp;In a large bowl, mix 1 box&nbsp;moist style&nbsp;devil&rsquo;s food cake&nbsp;mix with one 15-oz can&nbsp;pure&nbsp;pumpkin&nbsp;until completely smooth and uniform. (Batter will be thick.) Evenly distribute into a 12-cup&nbsp;muffn&nbsp;pan lined with foil baking cups. Bake at 400&deg;F until a toothpick inserted into the center of a&nbsp;muffn&nbsp;comes out mostly clean, about 20 minutes.Makes 12 muffns. Per&nbsp;muffn: 181 cal, 3.5 g total fat (1.5 g sat fat), 2 g protein, 37 g carbs, 2 g fiber.

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is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

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{{magzter}} is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.