Baked applesauce molasses donuts (from moms kitchen handbook)

Hello bakers, yesterday I was in the mood for wholesome not too fatty donuts. This recipe is from my friend katie morford of moms kitchen handbook. They gave us applesauce from sprouts cooking class and decided to use most items I had without a single trip back to the grocery store (basically I live on small batch grocery shopping for 20 lbs or less, people see me in a single grocery bag and my neighbors often ask ask me do you want a ride and often say no thank you that's so well we have busy lives if you want a keep a good friend in the community like that. Its important to just invite them to your events you are going to such as this Friday wreath making class and cookie swap just an example this was prearranged by me and 3 friends to claimed their spots for #Esc artist on wheels prize but  unfortunately 2 spots are off the table only the party of 4 and it's just going to be good. So I hope you get baking out there more stories and recipes to come

Baked applesauce molasses donuts

1 cup whole wheat flour such as king Arthur flour

3/4 tsp baking soda

2 tsp pumpkin pie spice 

1/4 tsp salt 

3/4 cup unsweetened applesauce

1/2 cup packed Brown sugar

1 1/2 tbl molasses

1 egg 

1/4 cup canola oil

1 tsp vanilla extract

Topping

3 tbl sugar 

1 tsp cinnamon 

3 tbl butter melted 

Method

Preheat oven to 325 degrees. Generously grease a donut pan with oil or non stick cooking spray. 

In a large bowl whisk together flour, baking soda, pumpkin spice and salt. 

In a medium bowl whisk together the applesauce, brown sugar, molasses, egg, canola oil and vanilla extract until well combined.

Add applesauce mixture to the flour mixture and whisk just until smooth. 

Spoon batter onto each donut well leaving about 1/4 inch shy of the top.

Bake 13-15 minutes until the top of a donut springs back when lightly pressed and a toothpick inserted in canter comes out clean. The  cooking  time may vary depending size of the pans. Remove the pans from the oven and allow to cool on countertop for 5 minutes. Invert the pans to gently release the donuts. 

To top the warm donuts combine sugar and cinnamon. Use a pastry brush to lightly coat the top of donut with butter into the cinnamon sugar mixture rolling on top and sides are evenly coated. Set aside and repeat with remaining donuts. Donuts are  best eaten warm from oven but they will last up to 3 days.