Cinnamon Sugar Pumpkin Doughnuts

Batter:
1/2 tsp apple cider vinegar (white vinegar may work)
6 tbsp non-dairy milk
1/2 cup fresh or canned pureed pumpkin
1/4 cup organic cane sugar (or white)
3 tbsp unsweetened applesauce
2 tbsp lightly packed brown sugar
2 tbsp Earth Balance (or other non-dairy butter substitute), melted
1 tsp vanilla
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon + 1/2 tsp ginger, + 1/2 tsp nutmeg (or 2 tsp pumpkin pie spice)
1/2 tsp kosher salt
1 cup all-purpose flour
1/2 cup whole wheat pastry flour

Topping:
1/4 cup Earth Balance (or other butter sub), melted
1/2 cup sugar (I used a stevia/sugar blend)
1 tsp cinnamon

1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).

2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).

3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.

4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. 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.

5. Bake for 10-12 minutes at 350F 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.

6. Cinnamon Sugar: Melt Earth Balance in a small bowl and 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.

Serving Size: two mini doughnuts or one regular doughnut

Number of Servings: 13

Recipe submitted by SparkPeople user PRINCESSNURSE.