Pumpkin Donuts with Honey-Buttermilk Glaze

Ingredients

• FOR THE DONUTS:
• 1 cup Flour
• 6 Tablespoons Brown Sugar
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• ½ teaspoons Cinnamon
• 1 pinch Freshly Grated Nutmeg, Ginger And Cloves
• 3 Tablespoons Pumpkin Puree
• 2 Tablespoons Plus 1 Teaspoon Buttermilk
• 1 whole Large Egg
• 2 Tablespoons Unsalted Butter, melted
• FOR THE GLAZE:
• ½ cups Powdered Sugar
• 1 Tablespoon Honey
• 1 Tablespoon Buttermilk

Preparation Instructions

1. Preheat the oven to 425ºF. Grease a donut pan with butter or shortening.
2. In a medium bowl, sift together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
3. In a small bowl, whisk together the pumpkin puree, buttermilk, egg and melted butter. Add this to the dry ingredients and fold in with a spatula until no streaks of flour remain.
4. Using a spoon, fill in each donut space almost to the top.
5. Bake for 8-9 minutes, until the top springs back when you touch them. My donut pan instructions say to let the donuts rest after baking for 15 minutes in the pan.
6. While the donuts cool, make the glaze by beating together the powdered sugar, honey and buttermilk. It might look like you don’t have enough glaze to frost all of the donuts, but you do. Dip each donut top into the glaze and serve.

Note: my donut pan is non-stick and is made by Wilton.