1 ¾cupswhite whole wheatwhole wheat, or unbleached all purpose flour
2teaspoonsbaking powder
½teaspoonsalt
1teaspooncinnamon
½teaspoonsnutmeg
½teaspoonallspice or ginger
⅛teaspoonsground cloves
⅓cupapplesauce
½cupbrown sugar
1egg
1teaspoonvanilla extract
¾cupcanned plain pumpkin
½cuplow-fat buttermilksoy, or other milk alternative
PUMPKIN SPICE MUFFIN GLAZE
2cupspowdered sugar
¼cupmilk
1teaspoonvanilla
Instructions
Preheat the oven to 350 degrees. Lightly grease and flour a 24 cup mini muffin pan. Set aside for later use.
In a mixing bowl, place your dry ingredients and mix them together until well blended.
In a separate mixing bowl, whisk together the applesauce, egg, vanilla, and pumpkin. Whisk until mixture is well incorporated and smooth. Slowly add the dry ingredients to the wet ingredient mixture. Stir until just combined. Do not over stir!
Place approximately 1 tablespoon of batter into each muffin cup. Bake for 8-10 minutes. Remove from oven, then wait 5 minutes for muffins to cool slightly. Remove muffins to cooling rack to finish cooling. Glaze once muffins have cooled.
*Tip: Place parchment paper or aluminum foil under your cooling rack for quick and easy cleanup!
In a saucepan, mix together the milk and powdered sugar over low-medium heat until mixture becomes warm. Slowly dip each donut hole into the glaze, turning until donut hole is completely covered in glaze. Remove donut hole with a slotted spoon, allowing excess glaze to drip back into the saucepan. Place glazed donut back on cooling rack to allow glaze to harden and excess to drip off. Continue glazing donuts until completed.
Notes
TO FREEZE: Place donuts in single layer on cookie sheet in freezer for approximately ½-1 hour. Transfer donuts to a freezer safe bag for storage and label. Pull out desired amount of donuts and place in lunchbox frozen. Donuts will thaw by lunchtime!