Pumpkin Spelt Doughnuts

I am really LUCKY enough to win a copy of Carla Sandrin’s debut book, Uncorrupted, August giveaway event hosted by Beth on Of Muses and Meringues and October Doughnut Pan Giveaway - a special gift to celebrate Kelly's generous nature held on Susan's
My Mother's Apron Strings. I'm thrilled, honoured and grateful :) Thank you so much, Beth, Susan, for the fantastic giveaways!

I am almost halfway through the book and trying not to rush it -- a truly inspiring and intelligent book.

Uncorrupted tells the story of Clare McTavish, a young woman whose atheist mother has just died. However, the more Clare gets to know about her, the more she realizes there is much more to her mother’s story than Clare ever knew.
A story of family bonds, the power of love, and finding goodness in a world littered with misery and evil, Uncorrupted reminds us to remain open to different perspective, yet stay firm in our conviction in what is right. Most of all, it speaks to tolerance, decency and justice, with hope as the cornerstone of all.

Now for the doughnuts, the recipe is slightly adapted from "Black & White Chocolate Pumpkin Doughnuts", also from Susan. Instead of all purpose flour and sour cream used in original recipe, I have used refined spelt flour and plain yogurt. They are so moist and delicious, that I couldn't resist eating one soon after they were out from the oven. Great even without any icing or glaze!

Doughnuts	Glaze
210 g Refined spelt flour 25 g Dutch-process cocoa powder 1/2 tsp Baking soda 1 tsp Baking powder 3/4 tsp Salt 113 g Unsalted butter, at room temperature 130 g Raw sugar 300 g Pumpkin puree 2 Eggs 100 g 3.5% Plain yogurt 1 tsp Pumpkin pie spice	125 g Confectioners' sugar 30 ml Hot water 100 g White couverture chocolate, chopped Pumpkin seeds, toasted

Preheat oven to 180C/350F. Grease a doughnut pan with melted coconut oil and set aside. Sift together the spelt flour, cocoa powder, baking soda, baking powder and salt.
Cream the butter and raw sugar together until light and fluffy. Add the pumpkin puree and mix to combine. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Add in half of the flour mixture and stir on low until just incorporated. Mix in plain yogurt, then the remaining flour mixture, stir until combined.
Spoon half of batter into the doughnut pan openings with a 3-tablespoon scoop. Bake 13 to 15 minutes. Let cool 5 minutes then invert pan onto a rack to cool completely. Repeat with the remaining batter.
Mix confectioners’ sguar and hot water in a bowl until smooth. In another bowl, add the chopped white couverture chocolate. Set the bowl over a pot of simmering water and melt the chocolate. Coat the doughnuts with powdered sugar icing or melted white chocolate and sprinkle the chopped pumpkin seeds on top.