I have been completely in LOVE with pumpkin lately.
The other day I made these lovely pumpkin donuts.
AMAZING! We gobbled these up while they were still warm.
To clean up the recipe, I subbed the brown sugar for sucanat, butter for coconut butter, nutmeg for pumpkin pie spice and white flour for white whole wheat flour. I accidentally forgot the buttermilk on the countertop, so it didn't make it into the recipe, but the donuts turned out delicious... just a little denser and chewier.
Here is my cleaned up version of Polly's recipe:
1 cup pumpkin
1/4 c sucanat
1/2 cup buttermilk (or 1/2 c skim milk + 1 tbsp lemon juice, let sit for a couple minutes)
1 tbsp coconut butter
1 tsp vanilla
2 egg whites, lightly beaten
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1 cup white whole wheat flour
Preheat oven to 350°. Prep donut pan by spraying with cooking spray. In a medium sized bowl combine all ingredients with a whisk. Pour into gallon sized zip lock bag. Cut tip off one of the corners and squeeze into a donut pan. Bake for 20-25 minutes.
Let donuts cool for 5 minutes. Loosen the edges with a knife and invert the pan onto a plate. The donuts should pop right out of the pan. Sprinkle with pumpkin pie spice. Enjoy!
Makes 6 donuts.