Pumpkin Donuts

Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets or use silicone baking mats. (Prep time: 5 minutes)

Recipe View In a large bowl, whisk together the flour, brown sugar, 2 teaspoons of pumpkin pie spice, baking powder, salt, and baking soda. Ensure there are no lumps for a smooth batter. (Prep time: 5 minutes)

Recipe View In a separate bowl, whisk together the pumpkin puree, eggs, and milk. Add the softened butter and whisk until well combined and smooth. (Prep time: 3 minutes)

Recipe View Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough donuts. (Prep time: 2 minutes)

Recipe View Transfer the batter to a pastry bag fitted with a large star tip (approximately 1/2-inch opening). Alternatively, use a large zip-top bag and snip off a corner. (Prep time: 3 minutes)

Recipe View Pipe 3-inch circles onto the prepared baking sheets, leaving some space between each donut. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until the donuts are golden brown and spring back lightly when touched. (Bake time: 12-15 minutes)

Recipe View Remove from the oven and let the donuts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Cooling time: 5 minutes)

Recipe View While the donuts cool, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, the remaining 1/2 teaspoon of pumpkin pie spice, and vanilla extract. (Prep time: 2 minutes)

Recipe View Gradually add milk, one teaspoon at a time, until the glaze reaches a smooth, pourable consistency. (Prep time: 3 minutes)

Recipe View Once the donuts are completely cool, brush the glaze over the tops using a pastry brush, or spoon the glaze over the donuts, allowing it to drip down the sides. Let the glaze set before serving. (Prep time: 5 minutes)