Pumpkin Doughtnuts

These, in our opinion were better than the pumpkin doughnuts at Dunkin (which just moved in about a block from our house, an exciting day for us, let me tell you). We tried these two ways, with a glaze and with the cinnamon sugar coating. The cinnamon sugar always takes the cake, or in this case the cake doughnut.

Ingredients
1/2T apple cidar vinegar
6T almond milk
1/2c fresh pureed pumpkin
1/4c organic cane sugar
3T unsweetened applesauce
2T lightly packed brown sugar
2T butter, melted
2t baking powder
1/4t baking soda
2t pumpkin pie spice
1/2t salt
1c all-purpose flour
1/2c whole wheat pastry flour

Recipe
Preheat oven to 350F. Grease doughnuts pans with butter.
 In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar, and melted butter. Mix in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Stir until just combined. Using a ‘zip-lock’, spoon the batter into the bag and then secure it with the zip lock. 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.
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.
Cinnamon Sugar: Melt more butter 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.