Glazed Pumpkin-Pecan Cake Doughnuts — they're baked not fried!

I finished processing my 30 lb. pumpkin today (it yielded 26 cups of bright orange puree) and than I immediately made Glazed Pumpkin-Pecan Doughnuts. These delicious confections are baked not fried, made in a Wilton® doughnut pan that I recently purchased.  
Barry and I are really not doughnut fans but we make an exception for these doughnuts. They are REALLY good. 
I bake one batch at a time in our small Breville® oven. Also, extra batter can be refrigerated allowing you to bake the doughnuts fresh each morning . . . or afternoon or evening! They're that good! 

Glazed Pumpkin-Pecan Cake Doughnuts   Makes 18 baked doughnuts
1/2 cup vegetable (canola) oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (if using canned pumpkin be sure it is plain pumpkin & does not contain sugar & spices)
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp. ground cinnamon + heaping 1/4 tsp. each ground nutmeg & ground ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoon all-purpose flour
Vanilla Glaze -- recipe follows
Finely chopped pecans to top the glazed doughnuts

1. Preheat oven to 350°. Spray doughnut pan with pan release.
2. Beat together oil, eggs, sugar, pumpkin puree, spices, salt and baking powder until smooth.
3. Add the flour, stirring just until smooth.
   
4. Fill the doughnut wells about 3/4 full of batter using a scant 1/4 cup measure. Smooth off top and remove any batter that might be on the center portion of the well.
   
5. Bake 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
   
6. Remove doughnuts from the oven and invert pan onto a wire rack.
7. Dip doughnuts into glaze; use a fork to turn them. 
8. Return glazed doughnuts to the wire rack (place a sheet of wax paper under the rack to catch drips) and immediately sprinkle with finely chopped nuts.
   
9. Leftover doughnuts can be lightly covered. (A tight cover could cause them to become soggy.)

Vanilla Glaze

3 cups powdered sugar

3 to 4 tablespoons milk

1 1/2 teaspoons vanilla

In a bowl, stir together the ingredients beginning with 3 Tbsp. of milk and adding more if needed.

Recipe without photos . . .

Glazed Pumpkin-Pecan Cake Doughnuts   Makes 18 baked doughnuts

1/2 cup vegetable (canola) oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (if using canned pumpkin be sure it is plain pumpkin & does not contain sugar & spices)
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp. ground cinnamon + heaping 1/4 tsp. each ground nutmeg & ground ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoon all-purpose flour
Vanilla Glaze -- recipe follows
Finely chopped pecans to top the glazed doughnuts

1. Preheat oven to 350°. Spray doughnut pan with pan release.
2. Beat together oil, eggs, sugar, pumpkin puree, spices, salt and baking powder until smooth.
3. Add the flour, stirring just until smooth.
4. Fill the doughnut wells about 3/4 full of batter using a scant 1/4 cup measure. Smooth off top and remove any batter that might be on the center portion of the well.
5. Bake 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
6. Remove doughnuts from the oven and invert pan onto a wire rack.
7. Dip doughnuts into glaze; use a fork to turn them. 
8. Return glazed doughnuts to the wire rack (place a sheet of wax paper under the rack to catch drips) and immediately sprinkle with finely chopped nuts.
9. Leftover doughnuts can be lightly covered. (A tight cover could cause them to become soggy.)

Vanilla Glaze

3 cups powdered sugar

3 to 4 tablespoons milk

1 1/2 teaspoons vanilla

In a bowl, stir together the ingredients beginning with 3 Tbsp. of milk and adding more if needed.