Baked Pumpkin Spice Latte Doughnuts

Baked Pumpkin Spice Latte Doughnuts

doughnuts:

• • 1/3 cup whole wheat flour

  • 1/3 cup all-purpose flour

  • 1/4 cup light brown sugar

  • 2 teaspoons espresso powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon coarse Kosher salt

  • 1/4 teaspoon baking soda

  • 1/3 cup canned pumpkin

  • 3 tablespoons sour cream

  • 1 egg

  • 1 teaspoon vanilla

coating:

• • 1 1/2 tablespoons unsalted butter, melted

  • 2 tablespoons light brown sugar

  • 1 teaspoon cinnamon

Preheat the oven to 375. Spray a standard-sized doughnut pan with non-stick spray.

In a bowl, combine the flours, sugar, espresso powder, spices, salt and baking soda. Add the pumpkin, sour cream, egg and vanilla and mix until well combined. Batter will be thick.

Scrape into a piping bag or plastic baggie; snip off one inch from the corner and pipe the batter into the doughnut pan. Bake for 8 - 8 1/2 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for one minute, then turn out on to a wire rack.

Melt the butter; in a separate small bowl combine the brown sugar and cinnamon. Brush the hot doughnuts with the butter, then coat in the sugar/cinnamon mixture. Serve warm.

Yields 6 doughnuts.

Recipe from Curly Girl Kitchen