Mini Pumpkin Spice Donuts with Vanilla Bean Glaze

For the donuts:
Preheat electric donut maker and brush indentations with vegetable oil or shortening. In the bowl of a stand mixer, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add the remaining ingredients and mix until combined using BeaterBlade attachment (or mix with a hand mixer).

Using a large pastry bag, fill bottom half of the prepared donut maker, filling each indentation to the rim.
Close donut maker and bake for 4–5 minutes (use a toothpick to check for doneness; the should spring back when pressed lightly). Carefully remove mini donuts from maker and cool completely on wire rack before glazing.

For the glaze:
In a small bowl, whisk together confectioners sugar, half-and-half, and vanilla bean paste until smooth. Dip tops of cooled mini donuts in glaze immediately; allow glaze to dry for 30 minutes.

Note: To use mini donut pan, preheat oven to 350ºF. Bake for 8–12 minutes until done.