These donuts are perfect for a weekend breakfast or as a snack anytime!
1 ⅔ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon baking soda
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin purée
¼ cup whole milk
FOR THE GLAZE:
1 cup powdered sugar, plus more if needed
2 tablespoons whole milk, plus more if needed
Shredded Coconut (optional)
Heat oven to 375 degrees.
Coat 2 6/tray doughnut pans with olive oil or butter. whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
In a separate large bowl, whisk together the sugar and oil.
Add the eggs and vanilla extract, and whisk.
Whisk in the pumpkin purée.
Combine half the dry ingredients into the wet and stir until just combined. Add the milk and stir.
Add remaining dry ingredients and stir until just combined.
Pour batter into each doughnut slot.
Bake for about 15 to 20 minutes.
Remove the pans and cool for a few minutes.
Remove the doughnuts from the pans cool.
Glaze: In a medium bowl, combine powdered sugar, milk and Maple Balsamic Vinegar and whisk to combine until desired consistency.
Dip the top half of each doughnut into glaze and then into the shredded coconut
**For the Glaze you can substitute any of your favorite The Olive Scene Balsamic Vinegar.