Ryder was given a Doughnut Maker for his Birthday. We've used it several times and over the weekend I wanted to try something different than regular doughnuts. I love pumpkin and all of the spices that go along with it this time of year, so I went in search of a pumpkin spice doughnut recipe. I found a recipe and modified it so that it is essentially fat-free:
Baked Pumpkin Spice Cake Doughnuts
(Yield: 18 mini doughnuts)
2 large eggs (or 1/2 C egg beaters)
1 c pumpkin puree
1/4 c fat-free milk
2 TB apple sauce
1 c all-purpose flour
1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
Vanilla Glaze:
1/2 c (2 oz) powdered sugar
2 tsp water (add more by the teaspoonful until you reach the right consistency)
Mini Doughnut Pan
Preheat the oven to 350F and lightly grease a mini doughnut pan with butter. or cooking spray. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, milk, and applesauce. In a separate bowl, whisk together the flours, baking powder, salt, and spices. Gradually stir all of the dry ingredients into the wet. Transfer the batter to a large zip-lock bag that you can cut a corner off of and pipe it into the prepared pan, filling each well about 3/4 full.
Bake for 8 to 10 minutes, or until a toothpick inserted into a doughnut comes out clean or with just a couple crumbs.
Let the doughnuts cool slightly in the pan (about 5 minutes), then transfer them to a cooling rack to finish cooling.
In a small bowl, whisk together all ingredients for the glaze, then drizzle the glaze over the doughnuts. Let the glaze set before serving.
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