From the kitchen of Stephanie Knewasser
1 c sugar
3/4 c oil
1/2 can pumpkin (half a 15 oz can)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 c + 2 Tbsp flour
Grease a donut pan with Crisco.
Spoon batter into pan, filling almost to top.
Bake @ 400, 13 minutes or until toothpick comes out clean.
Wait a few minutes before removing donuts from the pan.
In a bowl mix together:
2 1/2 c confectioner sugar
1 tsp vanilla or 2 tsp imitation vanilla
1/8 tsp cinnamon
Slowly add milk until it’s a good consistency.
Dip donut top in icing.
Top with sprinkles.
Let drip dry on wire cooling rack.
Makes 18 donuts.