Whole Wheat Pumpkin Donuts

Ingredients (Donuts)
1¾ cup whole wheat pastry flour or white wheat flour
1 tsp baking powder
½ tsp baking soda
 ½ tsp salt
1 tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp ginger
 ⅓ cup pumpkin puree
 ½ cup brown sugar
2 eggs
 ¾ cup unsweetened vanilla almond milk
2 Tbsp olive oil
1 tsp pure vanilla extract

Directions (Frosting)
4 oz semi-sweet chocolate chips
1½ Tbsp olive oil

Directions (Donuts)
1. Preheat oven to 325 F. Mist the donut pan with olive oil spray and set aside.
2. In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
3. In a medium bowl, whisk together the pumpkin, brown sugar, and eggs.
4. Add the almond milk, olive oil, and vanilla; whisk well.
5. Add the wet ingredients into the dry and mix until moistened throughout using a rubber spatula. Do not over-mix.
6. Fill each donut well ⅔rds full and using the back of a spoon or your finger, gently smooth the donut batter into the well.
7. Bake donuts for 15-17 minutes.
8. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.

Directions (Frosting)
1. Meanwhile, microwave the chocolate and oil in small bowl on medium-high heat for 1-2 minutes, stirring every 20 seconds.
2. Dunk the top side of each donut into the chocolate, allowing excess to drop off.
3. Chocolate will set in about 10 minutes.

Notes:
This recipe is from here.