Ingredients
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tsp. nutmeg
- 2 tsp. cinnamon
- 1/2 cup brown sugar
- 1 cup canned pumpkin
- 2 eggs
- 2 Tbl. milk
- 1/4 cup unsalted butter, room temperature
- 1 tsp. vanilla extract
- For the Cinnamon Glaze:
- 1/2 cup powdered sugar
- 1 Tbl. milk
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
Directions
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Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.
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Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. Bake at 375 degrees for 6 – 8 minutes or until the exterior springs back when touched. Allow to cool completely and top each donut with cinnamon glaze.
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Cinnamon Glaze:
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Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.