• Begin by preheating your oven to 350°F (175C/155C Fan) and preparing your baking pans (see note).
• In a large mixing bowl, beat together the softened butter and sugar until light and fluffy (about a minute). Then add the eggs one at a time, beating after each addition.
• Sift the flour, baking powder, salt, ground cinnamon, ginger, cloves and nutmeg into the sugar mixture. Beat until just combined.
• Finally, add the pumpkin purée and evaporated milk and beat to incorporate into a smooth batter.
• Transfer the batter to a piping bag to pipe round the donut moulds.
• Bake in the centre of preheated oven for about 20 minutes, checking to ensure a toothpick inserted into the thickest part of the donut comes out clean.
• Once baked, remove from the oven and allow to cool for about 15 minutes (until able to handle) before carefully unmoulding from the trays to cool on a wire rack.

Instructions for Glazing

• If choosing to glaze, whisk together the powdered sugar and bourbon in a small bowl, until smooth.
• Carefully dip each donut in the glaze, coating the top (see images in the above blog post).
• Next sprinkle the donuts with crushed gingersnap cookies or dip to add extra crumbs.