Pumpkin Cranberry Pistachio Mini Donuts

Preheat oven to 425°F and spray a mini donut pan with nonstick cooking spray. In a large bowl, whisk together wet ingredients (vanilla yogurt, coconut oil, egg white, pumpkin purée, vanilla extract, nondairy milk). Add in pancake mix, baking powder, baking soda, coconut sugar, sea salt, cinnamon, and stir until combined. Gently stir in cranberries and pistachios. Spoon batter into a large disposable freezer bag. Cut off the end of the bag so your opening is about 3/4” wide. Pipe batter once around each doughnut hole – the batter should just fill the hole as they’ll expand and rise. Bake for 5-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely. For the frosting, mix powder peanut butter and maple syrup in a medium size bowl and gradually add water (you may not need all the water depending on the consistency). Once donuts are cooled, frost, and top with beet granola and extra crushed pistachios. Take a moment to admire how cute these are before completely devouring!