Skinny Baked Pumpkin Doughnuts

Ingredients

1 entire egg and 4 egg whites

1½ C sugar

1 (14oz) unadulterated pumpkin puree

¼ C spread, softened

1½ tsp pumpkin flavor

1½ tsp ocean salt

1½ tsp preparing powder

1¾ C generally useful flour

3 Tbsp sugar

2 tsp cinnamon

Directions

Preheat stove to 350 degrees.

Daintily cover 2 doughnut skillet with cooking splash; put aside.

Beat eggs and sugar until light and cushioned. Include pumpkin puree and spread; blend. Include flavors, salt, and preparing powder; blend until joined. Include 1 C flour; blend in, include remaining flour; blend just until fused.

Fill a gallon zip top sack with player, clip ¼ crawl off the end of one corner, fill every doughnut tin ¾ way full.  Heat 15 minutes or until springs again with light touch.

Then place remaining cinnamon and sugar in little zip top baggie; put aside. Cool in container on rack for 5 minutes, expel from skillet, each one in turn place doughnuts into sugar mixture and tenderly turn to layer, evacuate to cooling rack to finish cooling.

Rehash with extra doughnuts. Serve