How to make Pumpkin Donuts with Brown Sugar Glaze

Ingredients 1 and 3/4 cups all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1 teaspoon store-bought pumpkin pie spice 1/2 cup vegetable oil (or canola oil or melted coconut oil) 3/4 cup packed light or dark brown sugar 2 large eggs, at room temperature 1 cup fresh or canned pumpkin puree 1/3 cup milk, at room temperature (I use almond milk) 1 teaspoon pure vanilla extract Brown Sugar Icing 3/4 cup packed light or dark brown sugar 1/4 cup milk (I use almond milk) 1 Tablespoon unsalted butter 1 teaspoon pure vanilla extract 1 and 1/2 cups confectioners’ sugar pinch of salt, to taste Instructions 1. Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray. Set aside. 2. Make the donuts: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside. 3. In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk together gently just until combined and no flour pockets remain. Do not over-mix. 4. Use a spatula and move the batter into a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling each about halfway. 5. 6. Bake for 10–11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. 7. Cool donuts in the pan for 2 minutes then transfer to a cooling rack. 8. Make the icing: Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and the mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute, then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired. Let the icing cool for 5 minutes to slightly thicken. 9. Dip the tops of the pumpkin donuts into the warm icing. 10. Place dipped donuts on a cooling rack placed on a baking sheet to allow excess icing to drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set (in about 1 hour) so you can stack or transport the donuts. 11. Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week. #donuts #recipe #pumpkin