Pumpkin Donuts

Directions

1. Set your oven to 350°F. Coat a donut pan with nonstick spray and put aside.
2. In a medium bowl, mix together the pumpkin puree, brown sugar, vegetable oil, and milk with a whisk.
3. In a smaller bowl, stir together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Slowly add these dry ingredients to the wet ones, stirring with a spatula only until they are just incorporated.
4. Spoon the batter into a piping bag or a ziplock bag with a corner snipped off. Pipe batter into each donut well, dividing equally among the 6 cavities.
5. Bake for 15 to 16 minutes, or until a toothpick inserted in the center exits clean. Let the donuts cool in the pan for 10 minutes.
6. Invert the pan to release the donuts onto a wire rack. Allow them to cool for at least another 10 minutes.
7. Follow package directions to melt the orange candy melts. If needed, add a little vegetable oil or shortening to make them thinner. Dip the top of each donut into the melted coating. Wait 1–2 minutes before dusting with orange sanding sugar. Let the coating set completely.
8. While that sets, prepare the buttercream. In a small bowl, beat the butter until smooth. Add the powdered sugar and kelly green food coloring, and beat until blended. Transfer to a piping bag fitted with a small round tip.
9. Use a skewer (or similar tool) to poke a small hole on top of each donut. Insert a broken piece of braided pretzel into the hole to form a pumpkin stem.
10. Pipe green buttercream onto the donut to create vines or leaves.