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Preheat oven to 425 degrees F.
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Spray mini donut pan with non-stick cooking spray. Set aside.
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In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.
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In a large measuring cup, whisk together buttermilk, pumpkin, vanilla and oil.
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Add the wet ingredients to the dry ingredients and whisk until combined. Do not overmix.
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Place the batter in a ziploc bag and close. Snip one corner of the bag.
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Pipe the batter out into the prepared pan, filling the donut cavities 2/3 full.
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Bake the donuts for 8 to 9 minutes (for me the magic number was 9). The bottom of the donuts should be golden brown and the tops should be light.
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Cool the donuts in the pan for 10 minutes. Transfer onto a cooling rack.
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Cool completely before coating.
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Place the powdered sugar in a ziploc bag. Place donuts inside the bag and shake until coated.
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Store in an air tight container in a room temperature for up to 2 days.