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I know that we‘re only a couple of days into Autumn, but everyone from Starbucks to the local froyo place is serving up pumpkin in some form.

This time of the year I like to start stocking up on canned pumpkin so I have it year round.  My kids and grandkids love pumpkin bread.  About 1/2 love pie.  I have a great recipe that I shared last year for both a baked and an overnight “pumpkin pudding” for breakfast.

As you may recall (happy) DH was told he needed to back off of fried/sugary/processed/fatty foods and he does love a fresh donut.  Recently I was trying to find some baked versions of one with pumpkin in it and came across this one.  Now you do need to have a donut BAKING pan or you could do a “can you waffle it?” version.

Ingredients: (does a dozen)
2 C WW White flour
2 tsps. powder
2 1/2 tsps. pumpkin pie spice (or just create your own w/ cinnamon, ginger, cloves, allspice and nutmeg)
1/2 tsp salt
2/3 C pureed pumpkin
2/3 C brown sugar
1/4 C oil
2 eggs
1/2 C milk of your choice (orig. recipe used coconut, but I prefer almond)

Maple Glaze:
1-1/2 C powdered sugar
3 tbsps. pure maple syrup
2 tsps. milk (again your favorite)
pinch salt

Donuts:
Preheat oven 350 and grease 2 standard donut pans.

Med. bowl-Whisk dry ingredients together.
In mixing bowl-beat wet ingredients, except for milk.  Add flour, alternating with milk. Begin and end with flour. Beat just until smooth.

Spoon or pipe batter into pans and bake 9-11 minutes.  Cool in pans on racks for 5 minutes.  Turn out onto racks and prepare glaze by whisking all ingredients together until smooth.  

While donuts are still warm, dip tops into glaze and return to rack, glazed side up and let cool until glaze is set.

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