For The Love of Pumpkin

Pumpkin Donuts

INGREDIENTS

1 3/4 cup + 2 Tbsp all-purpose flour 1 3/4 tsp baking powder 1 1/4 tsp salt 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 3/4 cup granulated sugar 3/4 cup brown sugar 1/2 cup canola oil 3 large eggs 1 1/2 cups pumpkin puree 1 tsp vanilla extract

// Glaze // 1 cup powdered sugar 2 Tbsp milk 1/2 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans. I only have 2 so I had to bake the 3rd batch after the first two finished). In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don't want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a bowl, mix together ingredients for the glaze. Dip each donut into the glaze to coat the top and place on wire rack to solidify.