Pumpkin Ginger Donuts With Maple Glaze

• FOR THE DONUTS:
• 2 cups Cake Flour
• 3/4 cups Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Ginger
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 cups Pumpkin Puree
• 1/2 cups Buttermilk
• 2 whole Eggs
• 4 Tablespoons Melted Butter
• FOR THE MAPLE GLAZE:
• 1 cup Powdered Sugar
• 4 Tablespoons Cream
• 1-1/2 teaspoon Maple Extract
• Sprinkles (optional)

1. 1. Preheat the oven to 350u0b0F. Prepare a doughnut pan with baking spray.
2. 2. For the donuts, in a medium bowl, combine all of the dry ingredients.
3. 3. In another bowl, combine the pumpkin, buttermilk, eggs and butter.
4. 4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
5. 5. Combine them well and form an even batter.
6. 6. Spoon into the doughnut pan so that each mold is a little over halfway full. (I found this easiest to do with a pastry bag, or Ziploc with the corner cut off.)
7. 7. Bake the doughnuts about 12 minutes or until they are golden and baked through. Plop the doughnuts out onto a cooling rack. (While the doughnuts are baking, mix the glaze.)
8. 8. For the glaze, mix together the powdered sugar, cream and extract until smooth and without lumps.
9. 9. When the doughnuts have cooled, dunk them into the maple glaze. (I like to double or triple dunk them to get a good thick coating!)
10. 10. Then, if you like, dunk them into a bowl of sprinkles.
11. Enjoy!

flour, sugar, baking powder, salt, ginger, cinnamon, ubc, ubc, buttermilk, eggs, butter, maple, powdered sugar, cream, maple, sprinkles

Taken from tastykitchen.com/recipes/breads/pumpkin-ginger-donuts-with-maple-glaze/ (may not work)