baked pumpkin spice doughnuts.

olivia had a little friend over this morning and we needed a fun little activity to do together.  plus, i've been wanting to try out my new "toy" (doughnut pan), so we whipped up some of these yummy treats together.

another pinterest recipe i snagged from here, including pic.

these were truly baked to perfection, as the recipe claimed.  but i found the original recipe to be bland, so i added some brown sugar and doubled the spices.  i also did not wait for the doughnuts to cool on the rack before i rolled them in the cinnamon/sugar mixture. the second time i made them i also substituted my plain homemade applesauce for the oil.

next time i make them i'm going to try doing half whole wheat flour. the applesauce did make them a little heavier.

baked pumpkin spice doughnuts (makes 18)
1/2 C. oil (or plain applesauce)
3 eggs, beaten
1 1/2 C. sugar
1/2 C. brown sugar
1 1/2 C. pumpkin puree (i may try to add another 1/2 C. next time)
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 3/4 C. + 2 T. flour (try half whole wheat)

preheat oven to 425. start with first ingredient, and then mix well to incorporate after each addition.  batter should be nice and smooth.  spray doughnut pan and fill to the brim. bake at 425 for 6 minutes; reduce heat (do not open the oven) to 350 and continue to cook an additional 10 minutes.

let cool in pan for 5 minutes and immediately roll in cinnamon/sugar mixture and then place on a plate.

cinnamon/sugar mixture
1 C. sugar
2-3 T. cinnamon (according to taste)
2-3 T. brown sugar

pumpkin pie spice
1 1/2 tsp. cinnamon
1/2 tsp. of ground ginger
1/2 tsp. of ground nutmeg