Make-at-home Pumpkin Doughnuts
Instead of the icing, try sprinkling these doughnuts with a mixture of 2 tablespoons granulated sugar and 1/2 teaspoon pumpkin pie spice before baking.

For Doughnuts:

2 cups all-purpose flour

1/2 cup packed brown sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup canned pumpkin

2 eggs

1/4 cup milk

1/4 cup shortening, butter, or margarine, softened

For Icing:

1 cup sifted powdered sugar

1/4 teaspoon vanilla

3-4 teaspoons milk

FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

Spoon the mixture into a pastry bag fitted with a very large star tip with a 1/2-inch opening (can be purchased at any specialty kitchen store and most craft stores. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.

FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

Makes about twelve 3-inch doughnuts

AUTHOR: Mai