Pumpkin Oreo Donuts

• 1/4 cups Butter, Softened
• 1/3 cups Brown Sugar
• 2 Tablespoons Applesauce
• 1/2 cups Canned Pumpkin Puree
• 1 teaspoon Vanilla
• 1/3 cups Vanilla Yogurt
• 3/4 teaspoons Baking Powder
• 3/4 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 1 cup Flour
• 3/4 cups Chocolate Cookie Crumbs, Divided
• 4 ounces, weight White Chocolate Coating
• 1 teaspoon Shortening

1. For the donuts:
2. Preheat oven to 325 F.
3. In a large bowl cream the butter and sugar. Add the applesauce, pumpkin, vanilla and yogurt and mix until creamy.
4. In a medium-sized bowl, sift together the baking powder, baking soda, cinnamon, salt and flour. Then stir in 1/4 cup of the cookie crumbs. Stir into the creamed mixture gently.
5. Place the donut batter into a Ziplock bag and cut the corner tip off. Spray a mini donut pan with non-stick spray and fill each cavity at least 3/4 full. Recipe makes 26 mini donuts.
6. Bake at 325 F for 10 minutes.
7. For the topping:
8. In a microwave safe bowl, heat the white chocolate coating with the shortening for 30 seconds and stir. Repeat again for 20 seconds and stir.
9. Dip the tops of the donuts into the melted chocolate and sprinkle with the remaining cookie crumbs.
10. Note: Only dip a few donuts at a time before sprinkling. The chocolate will set up and the crumbs won't stick if you wait too long.

ubc, brown sugar, applesauce, pumpkin puree, vanilla, vanilla yogurt, baking powder, baking soda, cinnamon, ubc, flour, chocolate cookie, weight white chocolate coating, shortening

Taken from tastykitchen.com/recipes/breads/pumpkin-oreo-donuts/ (may not work)