Sour Cream Doughnuts

• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons butter, softened
• 1 large egg
• 1/2 cup plus 1 tablespoon light sour cream, divided
• 1 teaspoon vanilla extract
• 5.6 ounces whole-wheat pastry flour (about 1 1/4 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• Baking spray with flour
• 3 tablespoons powdered sugar
• 2 tablespoons chopped pecans, toasted

1. Preheat oven to 375u0b0.
2. Place brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg, beating well. Beat in 1/2 cup sour cream and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, nutmeg, and cinnamon, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined.
3. Spoon batter into a large zip-top plastic bag. Snip a small hole in 1 bottom corner of bag; pipe batter evenly into 10 doughnut cups coated with baking spray, filling about two-thirds full. Bake at 375u0b0 for 14 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
4. Combine powdered sugar and remaining 1 tablespoon sour cream in a small bowl, stirring with a whisk until smooth. Drizzle evenly over doughnuts. Sprinkle evenly with nuts.

brown sugar, granulated sugar, butter, egg, light sour cream, vanilla, pastry flour, baking powder, kosher salt, ground nutmeg, ground cinnamon, baking spray with, powdered sugar, pecans

Taken from www.myrecipes.com/recipe/sour-cream-doughnuts (may not work)