Fall in the garden often means pumpkins, and many gardeners have an overabundance in their harvest. Once the jack-o-lanterns have been carved and the pies have been baked, use some of the leftover pumpkin to make a genuine fall treat--pumpkin donuts. These spicy treats are baked instead of fried, so they are a healthier alternative to commercial donuts. Serve them with a cup of warm apple cider, and you'll have a chilly-day treat for the whole family.
Stir together 2 cups regular flour, 1/2 cup brown sugar, 1 1/2 tsp. pumpkin pie spice, 1 1/2 tsp. baking powder, 1/4 tsp. baking soda and 1/2 tsp. saltuntil they are all mixed together. Add 1/2 cup cooked and mashed pumpkin, 2 eggs or 1/2 cup egg substitute, 1/4 cup softened margarine and 1/4 cup of milk. Mix it all up with an electric mixer until the batter is smooth and free of lumps.
Cut 1/2 inch from one bottom corner in a zip top bag. Spoon the batter into the bag. Squeeze the bag until the batter starts to come out of the hole. Hold the filled bag over a baking sheet coated with baking spray. Gently squeeze the bag, moving the bag so the batter that comes out forms a circle on the pan. Make dough circles out of all the batter.
Place the pans into a 375 degree F oven for 10 to 12 minutes, until the donuts have begun to brown. Remove the donuts to a rack and let them cool to room temperature.
Mix together 1 cup powdered sugar, 1/4 tsp. vanilla extract and 1/4 tsp. cinnamon in a small bowl. Add 5 to 6 tsp. milk, a few tablespoons at a time, until you have a glaze consistency. You will need more or less milk, depending on the humidity in your home. If the glaze gets too watery, add a small amount of powdered sugar to thicken the glaze slightly.
Pour spoonfulls of glaze over the donuts and allow them to sit until the glaze has set. This recipe should make one dozen donuts.