Cinnamon Sugar Pumpkin Spiced Doughnuts

By Brandymoe

Ingredients

• 1/2 tsp apple cider vinegar
• 6 tbsp non dairy milk
• 1/2 cup fresh or canned pureed pumpkin
• 1/4 cup organic can sugar (or white)
• 3 tbsp unsweetened applesauce
• 2 tbsp lightly packed brown sugar
• 2 tbsp Earth Balance butter, melted
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
• 1/2 tsp kosher salt
• 1 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• Cinnamon Sugar
• 1/4 cup Earth Balance butter, melted
• 1/2 cup sugar
• 1/2 tsp cinnamon

Preparation

Step 1

Preheat oven to 350. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance

In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar, and melted Earth Balance.

Sift in the dry ingredients (baking powder, baking soda, spices, salt, and flours) Mix until just combined.

Using a "zip-lock" baggie or pastry bag. Spoon batter into the bag and then secure it. Twist the bag slightly and then cut off a hole at the corner to pipe out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat

Bake for 10-12 minutes at 350 or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.

Cinnamon Sugar: Melt Earth Balance in a small bowland dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.