I became determined to fix the problem. I was going to create a healthy doughnut!
While surveying the basement food storage I was struck by an epiphany.
Squash Doughnuts! For those of you who do not know, recipes that call for pumpkin can be substituted with squash without a problem.
I did find a few recipes of pumpkin doughnuts. For some reason I decided to experiment instead. Must have been the late hour!
The first time I made them, the texture great but was more like a muffin than doughnut, and the flavor was good. They were all gone within 24 hours - all 2.5 dozen of them. I wanted more spice/pumpkin flavor. I tried doubling the squash and spice, then increasing the honey to 3/4 cup. It made the batter too thin so I had to add more flour. It was a little more flavorful - especially with the honey, but the texture was more bread like.
I will try more experiments - and leave a comment on how you would improve it.
This is the original recipe from cooks.com My substitutions are in red.
1/4 c. water (105-115 degrees) - I used whey in place of the water and milk.
1 1/2 c. lukewarm milk, scalded and then cooled
1/2 c. sugar - honey
1 tsp. salt - I think I only used 1/2 tsp.
1 tsp. nutmeg
1/4 tsp. cinnamon
1/3 c. shortening - squash!
4 1/2 c. flour - I used white whole wheat
1/4 c. butter, melted
Cinnamon sugar or sugar
Cover; let rise in warm place until double (50-60 minutes). Turn dough onto well floured cloth-covered board. Roll around lightly to coat with flour (dough will be soft to handle). With floured stockinet-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter.
Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush doughnuts with melted butter. Cover: let rise until double, about 20 minutes.
In preheated 425 degree oven, bake 8-10 minutes or until golden in color. Immediately after removing from oven brush with melted butter and shake in cinnamon, sugar, or sugar. Makes 1 1/2 to 2 dozen doughnuts.