Mini Doughnuts

contributed by Jaime Cecil
(Yield:  18 mini doughnuts)

3/4 c brown sugar, lightly packed
2 large eggs
1 c pumpkin puree (homemade or store-bought)
1/4 c low-fat or fat-free milk
2 TB canola oil
1 c all-purpose flour
1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
Vanilla Bean Glaze:
1/2 c (2 oz) powdered sugar
2 tsp water
1 tsp pure vanilla bean paste
Mini doughnut pan (my pan makes 6 (2 1/2-inch) doughnuts with holes)
Butter, to grease the pan

Preheat the oven to 350F and lightly grease a mini doughnut pan with butter.  In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, milk, and canola oil.  In a separate bowl, whisk together the flours, baking powder, salt, and spices.  Gradually stir all of the dry ingredients into the wet.  Transfer the batter to a pastry bag (or a large zip-top plastic bag that you can cut a corner off of) and pipe it into the prepared pan, filling each well about 3/4 full.  Tap the tray a couple times on the countertop to smooth out the batter.
Bake for 8 to 10 minutes, or until a toothpick inserted into a doughnut comes out clean or with just a couple crumbs.  Let the doughnuts cool slightly in the pan (about 5 minutes), then transfer them to a cooling rack to finish cooling.
In a small bowl, whisk together all ingredients for the glaze, then drizzle the glaze over the doughnuts.  Let the glaze set before serving.

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