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Preheat your mini doughnut maker and spray with cooking spray. In a large bowl, whisk together flour, flaxseed, baking soda, cream of tartar, baking powder, salt, and sugar. Make a well in the center and add the melted and cooled butter, pumpkin, vanilla, egg yolks, and milk. Mix gently. In a separate small bowl whisk egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts. Add egg whites to mixture and stir just until mixed. Transfer mixture to a ziploc baggie with the tip cut off. This makes it easy to pipe into the donut maker. Fill each well 1/2 full without covering the middle section. If you do, your doughnuts wont have a hole. Cook for about 46 minutes, according to your donut maker directions. Allow to cool for a bit, then dip in melted butter and straight into cinnamon sugar.
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Achievable elevated desserts — laminated doughs, cakes, custards
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough