...i bought the pan. and boy, was it worth the 7-9 business-day-wait.

i toyed with the vegan and regular recipe, and i must admit...the regular ol' normal person recipe was much tastier. they come out warm, scrumptious and are fun to pop in  your mouth - with or without the glaze. so very cute and tiny that it hardly feels like you are breaking your "diet rules" at all. i strongly suggest making them for the holidays...

...or come visit me, and i will make them for you.

baked pumpkin doughnuts

ingredients 

2 cups all-purpose flour

1/2 cup packed brown sugar

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice (or mixture of cinnamon, nutmeg, cloves and ginger)

1/2 tsp salt

1/4 tsp baking soda

1/2 cup canned pumpkin

2 eggs

1/4 cup milk

1/4 cup butter, softened

cinnamon glaze

ingredients

1 cup powdered sugar, sifted

1/4 tsp vanilla

4-5 tsp milk

directions

in a medium bowl, mix together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. add pumpkin, eggs, milk and butter and mix together with an electric mixer on low speed until well combined. spoon the mixture into a pastry bag (or i used a ziplock bag and cut the tip). pipe into well-greased doughnut pan. bake in a pre-heated 375 degree oven for 8-12 minutes or until golden brown. cool doughnuts on rack.

in a small mixing bowl, stir together powdered sugar and vanilla. stir in enough milk to smooth icing of glazing consistency. brush or spoon over doughnuts.

*project thankful: today i am thankful for the beautiful weather we are experiencing in san francisco. low-70's and sunny. near-perfect fall weather...want to come visit me yet? :)

peace and love. xo.