Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
In a large bowl, combine flours, sugar, cinnamon, ginger, allspice, nutmeg, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, yogurt, butter, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop batter evenly into donut pan. Place into oven and bake for 7-9 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, combine confectioners’ sugar, cinnamon, maple syrup and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
When the donuts are done, cool for 10 minutes and dip the tops into the glaze.
In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture
Dates, sultanas, pumpkin purée, cranberries, coconut, cashews, raw cacao and oats…yes all healthy natural ingredients to make a healthy delicious bites of heaven and healthy goodness
As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving. 3 1/2 teaspoons pumpkin pie spice. 1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
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