☾ Equipment:
1. Donut baking pan
2. Cake pop or donut hole baking mold
3. Whisk

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☾ Ingredients;
2 ⅓ cup flour
2-3 teaspoons pumpkin pie spice
1 Tablespoon baking powder
½ teaspoon salt
1 ¼ cup pumpkin puree
⅔ cup milk
⅔ cup brown sugar
½ cup oil
1 egg
2 teaspoons vanilla

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☾ Glaze:
1 cup powdered sugar
1 teaspoon pumpkin pie spice
3 Tablespoons heavy cream may need a bit more to thin glaze

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☆ Instructions:

Preheat oven to 350F. Lightly grease donut pans (with spray, oil, or butter).

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.

In a medium bowl, mix together pumpkin, milk, brown sugar, oil, egg, and vanilla.

Add about one third of the flour mixture to the wet mixture and mix well. Add remaining flour mixture, starting with the whisk, and once partially combined, mix with a spatula until well mixed.

Divide the batter between the pans, filling half way. I add to a large zip top bag, cut a hole in the corner and squeeze it in to the mold to keep things easy and neat (or use a piping bag).

Bake for 12-14 minutes or until donut springs back when touched.
Cool in the pan for 5 minutes, then gently turn out onto wire rack. Cool completely.

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☆ Glaze:

Whisk together sugar, pumpkin pie spice and 2 ½ Tablespoons of the heavy cream. Add the remaining cream if the mixture needs to be a bit thinner.

Dip the top of each donut in the glaze and flip over. Touch up glaze if desired

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