Ingredients
½cupvegetable oil
3large eggs
1½cupssugar
1½cupspumpkin puree
1¼tspcinnamon
¼tspnutmeg
¼tspground ginger
1½tspsalt
1½tspbaking powder
1¾cupsall purpose flour,plus 2 tbsp more
4tbspunsalted butter
2cupspowdered sugar
1tspvanilla
2tbspmilk,or more if needed
Preparation
Preheat oven to 350 degrees F. Lightly grease a standard donut pan; set aside.
Beat the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth and well combined. Add the flour and stir until just combined. Fill the wells of the donut pan ¾ full, about ¼ cup of batter per donut.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven, wait a few minutes, and then use a toothpick to loosen and remove the donuts from the pan and place them on a wire rack. Repeat with the remaining batter.
Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. It will get foamy, brown bits at the bottom will appear and it will have a nutty smell.
Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined.
Add enough milk, as needed, to reach desired glaze consistency. Dip tops of cooled donuts in glaze and set on a wire rack and allow the glaze to harden.
Serve and enjoy.
