This recipe came about due to kids decimating my Halloween decorating supplies and my needing to make something for my youngest daughter’s PK class.
I had just got my doughnut pan from King Arthur Flour so thought why not doughnuts.
Eggless Pumpkin Doughnuts
2 cups All-purpose flour | 3/4 cup white sugar | 2 tsp baking powder | 1 tsp pumpkin pie spice | 1 tsp salt | 3/4 milk | 2 tsp vanilla | 1 Tbsp shortening | approx 3 Tbsp pumpkin puree
Preheat oven to 325 F.
Lightly grease the doughnut pan. In a large bowl mix your dry ingredients. Then still in milk, vanilla, shortening and pumpkin puree. The reason I say approximately 3 Tbsp on puree is that I judge the amount needed by the look of the batter. This is a thick batter but if you feel it is too thick you can add more pumpkin to thin it a bit more. I have also found that different brands of pumpkin puree contain more water then others. I used Libby’s for this recipe.
Back for 8 to 10 minutes until doughnuts spring back when touched. Longer is better when it comes to doughnuts I am finding. All to cool slightly then remove from pan.
The orange glaze I made for the ones I sent to Tara’s school was made with 1 cup of confectioner’s sugar, 2 Tbsp of Hot Water and each parts of Wilton golden yellow and red-red Icing color.
Recipe makes approximately a dozen.
One last piece of advice, put parchment paper down under your wire rack when glazing. Otherwise you could find yourself cleaning up a mass of soft sugar at 1am like me. 
-Kim
