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1
Heat oven to 375 degrees (F). Lightly spray two baking sheets with cooking spray and set aside.
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2
In a large bowl, combine flours, baking powder, salt, pumpkin pie spice, cinnamon, and both sugars. Whisk together ingredients until combine.
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3
In a small bowl, whisk together butter, eggs, vanilla, maple syrup, buttermilk, and pumpkin puree. Add wet ingredients to dry ingredients and stir until combined. Then stir in cinnamon chips.
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4
Place dough on a lightly floured surface and pat down to make a circle with 1/2-inch thickness. If sticky add a dusting of flour to dough. Using a round 2-inch biscuit cutter cut out rounds. Using a smaller round cutter cut out middle of rounds to make the doughnut. I ended up using the bigger end of a pastry tip for the center cutout. Look around your cabinets to find a smaller round to help in cutting center. You can keep combining the scraps and patting dough out to use all dough for doughnuts. Place doughnuts on prepared baking sheet. Bake 12- to 15 minutes or until doughnuts are slightly golden.
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5
For Cinnamon Sugar Topping:
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6
Melt butter and place in a round dish big enough so you can place doughnut face down in butter to dip the top. On a small plate add sugar, pumpkin pie spice and cinnamon. Right after dipping top of doughnut in butter dip into the cinnamon sugar mixture. Place on a wire rack to dry.
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7
Note: You can also make mini doughnuts by using a small round cutter. The mini size is perfect for the little ones. Also you can use all-purpose flour for the whole recipe if you don't have white whole wheat flour.
