Pumpkin Donuts

This recipe from my sister, Sylvia, almost makes me ready for Halloween even in early spring.

1/3 cup warm water
1 Tbsp. active dry yeast
1 cup canned pumpkin (not pie filling)
1 egg, beaten
1/4 cup sour cream (may use light or fat free if desired)
1/4 cup butter or margarine, melted
1 tsp. ground nutmeg
2 cups whole wheat flour
1 tsp. salt
1 1/2 cups white flour (approx.)

1. Dissolve the yeast in warm water in a large bowl.  
2. Add the pumpkin, egg, brown sugar, sour cream, butter, nutmeg and salt. Mix well. 
3. Stir in whole wheat flour one cup at a time, beating well.  
4. Add white flour 1/4 cup at  a time till dough is soft and kneadable.  
5. Turn dough out of bowl and knead for 8-10 minutes adding flour as needed, but keeping the dough as soft as possible. 
6. Cover dough with a towel and let rise till almost doubled.  
7. Punch down dough and roll out to about 3/4 inch thick.  Cut with donut cutter and place donuts on greased baking sheets to rise.  
8. When the donuts are nearly double in size, heat oven to 375.  Bake donuts for 20 to 25 minutes or till done.  Use either the glaze recipe below or roll them in melted butter and cinnamon sugar.  

Glaze

1 cup powdered sugar
1/4 cup maple syrup (more or less may be needed)

Place sugar in a bowl, add syrup till the glaze is the right consistency to dip the donuts.