Pumpkin Doughnuts

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Pumpkin Doughnuts (Adapted from Eating Well)

2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1 cup buttermilk
1 cup packed light brown sugar
1/2 cup pumpkin puree
3 tablespoons canola oil

Preheat oven to 400°F. Lightly oil a doughnut baking pan or coat it with nonstick spray.

In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt and nutmeg.

In another large bowl, whisk egg, buttermilk, brown sugar, pumpkin puree, and oil. Add dry ingredients and stir until just combined.

Spoon about 1/4 cup batter into each mold for regular sized doughnuts. For the mini size, use about 2 tablespoons of batter.

Bake doughnuts for 8 to 14 minutes, or until puffed and browned. They should spring back when lightly touched. Loosen edges and invert onto a wire rack to cool. Repeat with remaining batter if using 1 pan.

If you want a glaze - mix 1 cup powdered sugar and 1/2 teaspoon vanilla extract with enough milk or cream to make it spreadable/pourable.