Modified Baked Pumpkin Doughnuts

On a diet and I thought these sounded great, but I tried to cut them down the best I could anyway. I'll try them this way, but this is mostly for recalculation of the nutrition facts. I didn't write it like this, but I'll probably try the recipe with whole wheat flour. The real recipe calls for a glaze to be put on top, but I'll just sprinkle a little splenda on top instead-sweet! Let me know what you think :)

• Ready In: 30 mins
• Serves: 12
• Yields: 12 doughnuts

Ingredients

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

Directions

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. A ziploc with the tip cut off works just fine.
4. Pipe onto 2 greased baking sheets in 3-inch circles.
5. Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
6. Cool doughnuts on a rack.