Soft Moist Baked Pumpkin Donuts

• 2 cups Unbleached All-purpose Flour
• 1 teaspoon Sea Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Ground Cloves
• 1/2 cups Brown Sugar
• 1/2 cups Canola Oil
• 1-1/2 cup Pumpkin Puree
• 1/4 cups Apple Sauce Or 1 Egg
• 1 teaspoon Vanilla Bean Paste
• FOR THE GLAZE:
• 1/2 cups Confectioners Sugar
• 1 Tablespoon Milk
• 1/4 teaspoons Vanilla Bean Paste

1. Preheat oven to 350u0b0F. Grease an 8-hole doughnut pan and set aside.
2. In a large bowl, mix flour, salt, baking powder, baking soda and spices together (dry mix). In a separate bowl, combine brown sugar, oil, pumpkin puree, applesauce (or egg) and vanilla. Whisk to combine.
3. Add the wet mix to the dry. Using a silicone spatula, fold into a smooth batter. Transfer batter to a pastry bag and fill each doughnut cavity with the batter.
4. Bake for 12 minutes or until toothpick comes out clean. Remove from oven and let it cool off on a wire rack.
5. For the glaze, in a small glass bowl, combine confectioners sugar with milk and vanilla bean paste and whisk until smooth. When doughnuts are cool, spoon about 1 tablespoon of glaze over the top of each doughnut. Allow glaze to set before serving

flour, salt, baking powder, baking soda, cinnamon, nutmeg, ground cloves, brown sugar, canola oil, pumpkin puree, ubc, vanilla bean paste, confectioners sugar, milk, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/soft-moist-baked-pumpkin-donuts/ (may not work)