Categories: Quick Breads

Ingredients

• 3/4 c brown sugar, lightly packed
• 2 large eggs
• 1 c pumpkin puree (homemade or store-bought)
• 1/4 c low-fat or fat-free milk
• 2 TB canola oil
• 1 c all-purpose flour
• 1/2 c whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• Vanilla Bean Glaze:
• 1/2 c (2 oz) powdered sugar
• 2 tsp water
• 1 tsp pure vanilla bean paste
• Mini doughnut pan (my pan makes 6 (2 1/2-inch) doughnuts with holes)
• Butter, to grease the pan

Directions

1. Preheat the oven to 350F and lightly grease a mini doughnut pan with butter.

2. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, milk, and canola oil. In a separate bowl, whisk together the flours, baking powder, salt, and spices. Gradually stir all of the dry ingredients into the wet.

3. Transfer the batter to a pastry bag (or a large zip-top plastic bag that you can cut a corner off of) and pipe it into the prepared pan, filling each well about 3/4 full.

4. Tap the tray a couple times on the countertop to smooth out the batter.

5. Bake for 8 to 10 minutes, or until a toothpick inserted into a doughnut comes out clean or with just a couple crumbs.

6. Let the doughnuts cool slightly in the pan (about 5 minutes), then transfer them to a cooling rack to finish cooling.

7. In a small bowl, whisk together all ingredients for the glaze, then drizzle the glaze over the doughnuts.

8. Let the glaze set before serving.

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