Modified Baked Pumpkin Doughnuts

• 2 cups all-purpose flour
• 12 cup Splenda brown sugar blend
• 1 12 teaspoons baking powder
• 1 12 teaspoons pumpkin pie spice (3/4 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg)
• 12 teaspoon salt
• 14 teaspoon baking soda
• 2 eggs
• 14 cup skim milk
• 14 cup fat free butter substitute

1. In a medium mixing bowl stir together flour, splenda brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
2. Add pumpkin, eggs, milk, and butter substitute; beat with an electric mixer on low speed till mixed.
3. Put the mixture into a pastry bag.
4. A ziploc with the tip cut off works just fine.
5. Pipe onto 2 greased baking sheets in 3-inch circles.
6. Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
7. Cool doughnuts on a rack.

flour, brown sugar, baking powder, pumpkin pie spice, salt, baking soda, eggs, milk, butter substitute

Taken from www.food.com/recipe/modified-baked-pumpkin-doughnuts-390331 (may not work)