Baked Pumpkin Donuts #HalloweenTreatsWeek

Directions

1. Set your oven to 350°F and lightly grease your donut pan.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, all spice, nutmeg, and ginger.
3. In another bowl, combine the pumpkin puree, egg, milk, canola oil, and vanilla extract. Whisk until smooth and well blended.
4. Pour the wet ingredients into the dry mixture and fold gently until just combined, forming a smooth batter.
5. Transfer the batter to a piping bag or zip-top bag with a corner snipped, and pipe it into the prepared donut pan, filling each cavity about 2/3 full.
6. Bake for 11 to 12 minutes, until the donuts spring back when lightly touched or a toothpick inserted comes out clean.
7. Immediately turn the donuts out onto a wire rack to cool completely. If you only have a 6-cavity pan, let it cool, re-grease, and repeat with remaining batter.
8. For the glaze, stir together powdered sugar, milk, and vanilla extract until smooth.
9. Once the donuts are completely cool, dip each one into the glaze or spoon it over the top, then set on a wire rack to let the glaze set.
10. To make a pumpkin-colored glaze, prepare the same glaze mixture but add 6 drops orange food dye and 2 drops red food dye, stirring until evenly colored.
11. Dip or spoon the colored glaze over the completely cooled donuts, returning them to the wire rack.
12. Roll the marzipan into 8 long, thin vines and shape 8 very small triangles to serve as stems.
13. Dust the stems and vines with powdered food coloring, or paint them with liquid food coloring for a more vivid look.
14. Press one stem into the glaze on each donut, near one edge. Coil a vine beside the stem and let everything dry completely.