Baked Pumpkin Donuts

So for once, a donut recipe on Fried Ice and DONUT Holes.  Haha.  I've been seeing a lot of pumpkin donut recipes floating around the blogosphere lately, so I went out and bought a donut pan and decided to jump on the bandwagon.  I don't like the idea of frying anything, so I limited my search to baked donuts and came up with this one from Buns In My Oven.  We ended up eating them just as is, without any sugar coating or glaze on top, and they were still pretty good!  They tasted just like a pumpkin muffin in a cute little donut shape!

2 cups Flour
1/2 cup Brown Sugar, packed
1 1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/8 teaspoon Cloves
1/2 cup Canned Pumpkin
2 Eggs
1/4 cup Milk
1/4 cup Butter, softened

In the bowl of a stand mixer, mix together the dry ingredients.  Beat in the pumpkin, eggs, milk, and butter until well combined.  Fit a pastry bag with a large tip and fill with the donut batter (I just cut off the corner and didn't put a tip in).  Pipe the batter into the wells of a greased donut pan.  I was able to make 12 small donuts out of the batter.  Bake at 375 degrees for 10-12 minutes or until golden brown and cooked through.  Cool on a wire rack.