• Preheat oven to 350˚F. Lightly grease donut pans (with pan release, spray, oil, or butter).
• In a large bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
• In a medium bowl, mix together pumpkin, milk, brown sugar, oil, egg, and vanilla.
• Add about one third of the flour mixture to the wet mixture and mix well. Add remaining flour mixture, starting with the whisk, and once partially combined, mix with a spatula until well mixed.
• Divide the batter between the pans, filling half way. I add to a large zip top bag, cut a hole in the corner and squeeze it in to the mold to keep things easy and neat (or use a piping bag).
• Bake for 12-14 minutes or until donut springs back when touched.
• Cool in the pan for 5 minutes, then gently turn out onto wire rack. Cool completely.

Glaze

• Whisk together sugar, pumpkin pie spice and 2 ½ Tablespoons of the heavy cream. Add the remaining cream if the mixture needs to be a bit thinner.
• Dip the top of each donut in the glaze and flip over. Touch up glaze if desired.