Oh PJ! My mouth is watering...the chocolate chip baked doughnuts, the chocolate "frosted" doughnuts, then dipping them in powdered sugar...I know what I am making this weekend for my kiddos! Do you think that I could take the basic recipe and add pumpkin puree to it or should I replace some of the ingredients with the pumpkin puree? I am thinking of making one batch of pumpkin cinnamon chip doughnuts, or maybe using the cinnamon flavor bites...or using butterscotch chips, or all three...the possibilities... LOVE that idea, Anne - how about substituting 1 cup pumpkin for the milk? If the batter seems stiff, drizzle in a bit more milk... PJH

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