1/2 cup packed brown sugar
1-1/2 tsp. baking powder
1-1/2 tsp. pumpkin pie spice
1/2 tsp.salt
1/4 tsp. baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened
For Icing:
1 cup sifted powdered sugar
1/4 tsp. vanilla
3-4 tsp. milk
FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
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