2 cups whole wheat pastry flour or white wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
½ tsp salt
3 large eggs, whisked
1 (15 oz) can pureed pumpkin
⅓ cup packed brown sugar
⅓ cup maple syrup
1 tsp vanilla extract
⅓ cup olive oil
½ cup nonfat milk
Frosting:
1½ cups powdered sugar
2 Tbsp pure maple syrup
1-2 Tbsp nonfat milk
Instructions
Preheat oven to 425 F. Mist a donut pan with nonstick cooking spray and set aside.
In a large bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt; set aside. In a medium bowl, whisk to combine the eggs, pumpkin, brown sugar, syrup, vanilla extract, oil, and milk. Mix the wet ingredients into the dry using a rubber spatula; mix until just combined.
Pipe or scoop batter into donut wells, filling ⅔rds full. Bake 8-10 minutes; remove and allow to cool for several moments in the donut pan before removing to a wire cooling rack to cool completely.
Meanwhile, combine the frosting ingredients in a shallow dish, mixing until well-combined. Dunk the tops of the cooled donuts into the frosting and serve immediately.