Pumpkin Donuts

Pumpkin Donuts

Preheat oven to 350 degrees. Spray donut pan with nonstick coating and set aside.

Sift flour, baking powder, baking soda, both sugars, salt and spices together in a large bowl.

In a separate bowl, whisk pumpkin, eggs, oil, milk and vanilla until combined.

Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.

Pipe batter into donut pan, filling cavities 3/4 of the way. For even baking, smooth the top of the batter.

Bake for 11 to 12 minutes or until tops spring back when pressed with a fingertip.

Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.

Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.

Coffee Glaze

In a medium bowl, whisk glaze ingredients together until smooth and lump free. For a thinner glaze add more coffee, one teaspoon at a time, until desired consistency is reached.

Dip donuts tops into glaze and swirl until evenly coated. Allow glaze time to set before serving. If desired, garnish with a sprinkle of pumpkin pie spice.

Baked donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.