Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.5 cup melted unsalted butter
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 0.25 cup brown sugar
  • 2 tbsp milk
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. In a medium bowl, combine flour, brown sugar, baking soda, baking powder, pumpkin spice, and salt. Whisk until no large clumps of brown sugar remain.
  2. In a large bowl, whisk the melted butter into the pumpkin puree. Add the egg and vanilla extract, beating until the mixture is smooth and uniform in color.
  3. Fold the dry ingredients into the wet mixture using a spatula. Stir only until the flour streaks disappear to avoid over-mixing.
  4. Grease a 16-cavity donut pan. Spoon batter into the cavities or use a piping bag to fill each ring about 3/4 full.
  5. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes until the tops spring back lightly when touched.
  6. Prepare the glaze by simmering butter and brown sugar in a small saucepan, then stirring in milk, powdered sugar, vanilla, and salt until smooth. Dip cooled donuts into the glaze.