Baked Pumpkin Donuts
These donuts are healthier as they're baked not fried. Glaze or roll in cinnamon sugar.
unbleached all-purpose flour
brown sugar, light
pumpkin pie spice
or a bit more, if desired
canne pumpkin purée
softened to room temperature
or margarine, melted, cooled
or milk, if needed to thin to desired consistency
Preheat oven to 325℉ (160℃). Line a large sheet pan with waxed paper or parchment and set a rack on top; set aside. Lightly grease donut pan(s) for 12 donuts.
Stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin purée, eggs, milk and softened butter. Beat with hand mixer on low or by hand with a wooden spoon or spatula until combined into a batter.
Fill prepared donut pan(s) with the batter using a pastry bag or a standard ice cream scoop (open up a hole in the middle of each dollop using slightly wet finger). Smooth tops, if necessary.
Bake in preheated oven until donuts spring back when lightly touched, 9 to 11 minutes.
While donuts are baking, make the glaze by combining all ingredients with a whisk until smooth; cover and set aside.
Dip warm donuts in the glaze and let any excess glaze drip back into the bowl before placing glazed donuts on prepared rack/sheet pan to cool and set glaze.