Pumpkin Gingerbread Baked Doughnuts

From: Rochelle

A while back, Austin's mom gave us a doughnut pan. I have seen baked doughnut recipes floating all over Pintrest and foodgawker and I wanted to give one a try. You should know me by now. . .anything pumpkin is ALWAYS good in my book! We actually made these for our family for Christmas and think they are SUPER tasty! They are moist, flavorful, and they are baked! Great healthy version for when that doughnut craving hits!  Enjoy!

Pumpkin Gingerbread Baked Doughnuts

Batter:

1 C	Whole Wheat Flour
3/4 tsp	Baking Powder
1/4 tsp	Baking Soda
1 tsp	Cinnamon
1/2 tsp	Ginger
Pinch	Allspice
Pinch	Cloves
1/4 tsp	Salt
1/4 C	Brown Sugar
1	Egg
1/4 C	Pumpkin Puree
2 Tbsp	Maple Syrup
2 Tbsp	Milk
2 Tbsp	Butter- room temperature

Directions:

1. Preheat the oven to 350 degrees. Grease your doughnut pan.
2. Mix flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar together.
3. Add the egg,  pumpkin, maple syrup, milk, and butter. Mix well and spoon into a quart sized zip-lock bag. Cut off a tip of the bag. Fill each "doughnut" mold with the batter. You should get about 6 large doughnuts.
4. Bake about 7-8 minutes. Remove the pan from the oven. As soon as the doughnuts are cool, use a knife to cut carefully loosen each doughnut and place on a cooling rack.

Optional Glaze:

1/4 C	Brown Sugar
1 Tbsp	Milk
2 Tbsp	Butter
1/2 C	Powdered Sugar

1. Melt the butter and brown sugar in a small sauce pan on medium heat. Allow it to come to a boil and boil for 2 minutes. Careful not to let it burn!
2. Add the milk and bring to a boil again. Add the powdered sugar. If you want it thicker, add more powdered sugar. If you want it thinner, add more milk.
3. Turn the heat on low and carefully dip the top halves of the doughnuts. If you keep it over low heat, the glaze won't harden on you. Let the doughnuts cool.

Dig in and enjoy!!

Yield: 6 large doughnuts.