Mini Pumpkin Spice Donuts With Vanilla Bean Glaze

• FOR THE DONUTS:
• 1-3/4 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Fine Sea Salt
• 1 whole Large Egg
• 3/4 cups 100% Pure Pumpkin Puree
• 1/2 cups Granulated Sugar
• 1/2 cups Whole Milk
• 1/4 cups Canola Oil
• 1 teaspoon Pure Vanilla Extract
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 1 Tablespoon Half-and-half
• 1/2 teaspoons Pure Vanilla Bean Paste (or Pure Vanilla Extract)

1. For the donuts:
2. 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).
3. Using a large pastry bag, fill bottom half of the prepared donut maker, filling each indentation to the rim.
4. 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.
5. For the glaze:
6. 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.
7. Note: To use mini donut pan, preheat oven to 350u0b0F. Bake for 8-12 minutes until done.

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Taken from tastykitchen.com/recipes/breakfastbrunch/mini-pumpkin-spice-donuts-with-vanilla-bean-glaze/ (may not work)