Making the donuts:

1. Preheat oven to 350º
2. Combine first four ingredients and set aside
3. In a large mixing bowl, beat together oil, brown sugar, egg, vanilla, pumpkin, and milk
4. Add dry ingredients to wet mixture and stir until combined, but try not to overtax.
5. Grease a donut pan and fill each donut form 90% full
6. Bake for 10-12 minutes (depending on the size of your donuts), or until the donuts spring back when lightly pressed.
7. Remove from pan to a cooling grid and let cool for several minutes before icing.

Alternatively, as I mentioned above, if you have a donut baker, which is similar to a waffle iron, that is a very fast, easy way to make your donuts. Generally, they are non-stick, so you don’t have to grease it. Simply preheat, and add a few tablespoons of batter to each form, close the lid and bake for 3-5 minutes.

To make the vanilla glaze:

1. Combine powdered sugar, milk, and vanilla, beating the lumps out if necessary.
2. The glaze should be slightly thicker than honey. Don’t be afraid to add more powdered sugar or milk, a drop at a time, to get the right consistency.
3. Dip your cooled donuts into the glaze, and place back on a cooling grid, set over a cookie sheet to catch drips, and let crust.
4. If you dip a donut and aren’t satisfied with the coverage, adjust the thickness of your glaze.

Enjoy!