Pumpkin Doughnuts with Chinese Five Spice Glaze
½ cup vegetable oil
3 large eggs
1½ cups granulated sugar
1½ cups canned pumpkin
¼ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
¼ tsp. The Spice Hunter Chinese Five Spice Blend
1½ tsp salt
1½ tsp baking powder
1¾ cup + 2 Tbsp. unbleached all-purpose flour
2 cups powdered sugar
1½ tsp. The Spice Hunter Chinese Five Spice Blend
3 Tbsp. milk, plus more if needed
Preheat oven to 350°F. Lightly grease (2) 6-cavity regular size doughnut pans, or (2) 12-cavity small size doughnut pans. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth. Fill the wells of the doughnut pan(s) about ¾ full. Bake the doughnuts for 16-18 minutes, or until a toothpick inserted in the center of one comes out clean. Remove doughnuts from the oven and cool for 5 minutes before removing from pan. Transfer doughnuts to a rack to cool.
To make the glaze, combine powdered sugar and Chinese Five Spice in a bowl. Gradually add milk and continue to mix to desired consistency. Drizzle glaze over cooled doughnuts, or dunk doughnut tops in glaze to frost. Makes 12 large doughnuts, or 24 small doughnuts.