Pumpkin Oreo Donuts

Directions

1. 1
   For the donuts:
2. 2
   Preheat oven to 325 F.
3. 3
   In a large bowl cream the butter and sugar. Add the applesauce, pumpkin, vanilla and yogurt and mix until creamy.
4. 4
   In a medium-sized bowl, sift together the baking powder, baking soda, cinnamon, salt and flour. Then stir in 1/4 cup of the cookie crumbs. Stir into the creamed mixture gently.
5. 5
   Place the donut batter into a Ziplock bag and cut the corner tip off. Spray a mini donut pan with non-stick spray and fill each cavity at least 3/4 full. Recipe makes 26 mini donuts.
6. 6
   Bake at 325 F for 10 minutes.
7. 7
   For the topping:
8. 8
   In a microwave safe bowl, heat the white chocolate coating with the shortening for 30 seconds and stir. Repeat again for 20 seconds and stir.
9. 9
   Dip the tops of the donuts into the melted chocolate and sprinkle with the remaining cookie crumbs.
10. 10
    Note: Only dip a few donuts at a time before sprinkling. The chocolate will set up and the crumbs won't stick if you wait too long.