Pumpkin Spice Doughnuts

These are okay. They taste good, but they dry out very quickly. I tweaked the recipe too because I couldn't find whole wheat pastry flour (I used a combination of all-purpose and cake flours). I also used a buttermilk glaze rather than the called-for coating of butter and cinnamon-sugar. I wonder if that coating would have added a little moisture or if it just would have made them feel greasy. I'm not sure I'm going to try them again to find out.

Pumpkin Spice Doughnuts
A variation on this recipe from Naturally Ella



Doughnuts:
7/8 cup all-purpose flour
7/8 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
2 egg whites
1 1/2 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup milk

Glaze:
1 cup powdered sugar
Buttermilk

Preheat the oven to 350˚F and either butter or oil a doughnut pan.

In a medium bowl, whisk the dry ingredients, except for the brown sugar, together and set aside. In a different bowl, whisk together the oil, egg whites, brown sugar, vanilla, pumpkin, and milk. Pour into the dry mixture and stir until the mixture is just combined.

Pour mixture into a piping bag (or a gallon bag with the tip cut off) and pipe an even circle so that each doughnut fairly full.

Bake for 12-15 minutes or until the doughnut spring backs. Remove from oven and turn out onto a wire rack. Let the doughnuts cool slightly.

To make glaze: Put powdered sugar in a bowl and slowly add enough buttermilk to make a glaze that is thin enough to drizzle easily. Generously coat cooled doughnuts.