Baked Pumpkin Pecan Doughnuts

makes 6

• 1 cup all- purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pureed pumpkin
• 1/2 cup packed dark brown sugar
• 1 egg
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

for the topping:

• 1/2 cup toasted pecans, chopped
• 1  cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons butter
• 3-4 teaspoons milk

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add wet mixture to flour mixture; whisk until blended & smooth.

Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Stir in vanilla and milk until frosting reaches a smooth, glazey consistency.

Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped pecans and serve immediately.