Ingredients
8ozfresh pureed pumpkin,or canned
2eggs
½cupvegetable oil
⅓cupwater
1½cupssugar
1¾cupsflour
1tspbaking soda
¾tspsalt
½tspcinnamon
½tspnutmeg
¼tspcloves
2cupspowdered sugar
3tbspmaple syrup
½cuppecans,chopped
Preparation
Preheat oven to 350 degrees F.
Mix together pumpkin puree, eggs, oil, water, sugar, baking soda, salt, cinnamon, nutmeg and cloves until well blended. Add in the flour and mix until just combined.
Put the batter into a large piping bag or a large ziploc bag.
Pipe the batter into a greased mini donut pan, but only fill it up halfway.
Bake the donuts for 7 to 9 minutes or until the tops spring back when touched.
While it is baking, mix the powdered sugar and maple syrup (start with a tablespoon at a time).
Depending on how thick the syrup is, 2 or 3 tablespoons may be needed.
Dip the tops of the donuts into the icing and immediately sprinkle chopped pecans over it and let it set to dry.
