Pumpkin Donuts

Today we got lucky and called up two families we like to play with for a last minute no notice playdate.  We only had an hour and a half to play and the kids took full advantage.  While they ran around using up energy the moms hung out in the kitchen and made these yummy pumpkin donuts.  I swear I'm not obsessed with donuts, it's just so nice to be able to enjoy a fall treat while I'm eating soy and dairy free.  I'd say it was an hour and a half well spent!  Now if only I had a pumpkin late to go with the donut...

Recipe Modifications

• used fleishmanns unsalted margarine (dairy-free)
• used kirkland real eggs (like egg-beaters)
• Used own topping instead of the on in the recipe 
• added 1/2 cup pumpkin
• the batter is super thick and there isn't any to spare.  I used the baggy to put in pan then spread with a butter knife

Ingredients

For the donuts:

Baking spray

1 cup flour

1/4 cup + 2 Tbsp sugar

1 Tbsp butter, cold

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

1/8 tsp cloves

1/2 tsp salt

1/4 cup + 2 Tbsp canned pumpkin (not pumpkin pie filling)

1 egg

1 tsp vanilla

For the topping

1/4 cup sugar

1/4 cup brown sugar

dash or two cinnamon

dash nutmeg

2 tablespoons fleishmanns unsalted or other butter/margarine

Recipe

This recipe comes from a food blog new to me Confections of a Foodie Bride but I like it!

Click Here for Recipe

For the topping

1. After the donuts cool.  Melt the butter in shallow bowl.  
2. Mix sugars and spices in another shallow bowl.
3. Dunk donuts in butter on both sides then roll in the sugar mixture