Things I learned making these:
Me and pipping bags = total incredible mess
I can never find the pipping bag tips when I need them = even larger mess
It's more fun to make blobby shapes instead of perfectly smooth circles
John loved these things, I think he ate 4 in a row, no joke. I'm going to try to make them in cake form... just pour all the batter into a large pan and bake them that way... then use a cookie cutter and make fun shapes! Sounds fun huh! And no pipping bag required :D Let me tell you the truth though... they don't really taste like donuts... more just like pumpkin bread... either way... TASTY!
Fat free Pumpkin Donuts
Adapted from here
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (3/4 tsp cinnamon + 1/4 tsp cloves + 1/4 tsp ginger + 1/4 tsp nutmeg)
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1/4 cup milk
1 cup powdered sugar, sifted
1/4 teaspoon vanilla
4-5 teaspoons milk
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
Add pumpkin, eggs, milk; beat with an electric mixer on low speed till mixed. (kinda weird and made a flour cloudy mess... I'll probably do this in a separate bowl next time, then add it)
Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
Pipe onto 2 greased baking sheets in 3-inch circles.
Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
Cool donuts on a rack.
FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
Stir in enough milk to make a smooth icing of glazing consistency.
place rack with donuts over waxed paper.
Brush icing over donuts with pastry brush, or spoon over surface.
Or toss the warm donuts in a bag with some powdered sugar to cover... serve soon, otherwise they just absorb the sugar haha... the next morning they were no longer white.
Nutritional facts are without any toppings