Baked Pumpkin Donuts (turned muffin)

This delicious breakfast treat came from the King Arthur Flour folks.

1/2 cup vegetable oil
3 eggs

1 1/2 cups sugar
1 1/2 cup pumpkin puree
1 1/2 tsp pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder

Mix until smooth, and then add 1 3/4 cup + 2 tbsp flour.
Cook for 15 minutes if using a donut pan, or about 25 if regular sized muffin pans.  Coat with cinnamoned sugar when still warm.

I made some adjustments, and instead of using pie spice, mixed cinnamon, nutmeg, clove, and ginger in with the dough.  I also made some quick glaze (powdered sugar with a little vanilla and water) for over the top.  I tried both mini and regular size muffins, and think I prefer the mini, as the more crisp outside is at a better ratio to the cake inside, more like how a donut would be.  We don't own a donut pan, and I don't think I should, or I would be tempted to make these often!!