by Lindsay Weiss posted in Life

We had our first 40-degree evening last week which means it?s officially okay for me to talk about pumpkin. (I explained this logic to my husband and he just furrowed his brow...MEN.)
I don?t know a better way to kick off open season on pumpkin than with a moist, tender cake donut drizzled with a powdered sugar glaze. I made these thinking they would be a treat for breakfast during the week, but they didn?t even make it through the weekend. We ate them for breakfast, brunch and dessert so...they were gone in 24 hours.
You will need a donut pan for these; if you don?t have one, it?s worth the few bucks on Amazon. I like to dump the batter in a big Ziploc bag and then cut the corner off and pipe it in the pan. (My kids actually love doing this and it?s pretty hard to mess up.)
Welcome to pumpkin season!
Glazed Pumpkin Donuts

If you don't have a donut pan, you can make these in a mini-muffin pan.
2 cups all-purpose flour

1/2 cup packed brown sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup pumpkin puree

2 eggs

1/4 cup milk

1/4 cup butter, softened
Glaze:

1 1/2 cups confectioners' sugar

1/4 cup butter, melted

2 tablespoons water

1 teaspoon vanilla extract
Preheat oven to 325. Grease donut pan or spray with nonstick spray.
Whisk all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, mil...