3/4 cup all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 egg
5 tablespoons dark brown sugar
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cups chopped pecans
sprinkles for decorating

For the glaze:
3 tablespoons butter
2 tablespoon milk
1/2 cup confectioner sugar 
pinch of salt


Preheat oven to 375 degrees F. Spray a 6-cavity donut baking pan with cooking spray.

Combine the first nine dry ingredients in a small mixing bowl. In a larger bowl, whisk egg, brown sugar, oil, molasses, milk, and vanilla extract until smooth and well combined. Gradually add the dry ingredients to the wet, using a wooden spoon or rubber spatula until blended. Do not over mix.

Pipe batter (from a plastic bag with a corner cut off) or spoon into each donut pan cavity, filling each no more than 3/4 full. Bake for 6-8 minutes or until a toothpick comes out with a few dry crumbs attached. Allow to cool for 5 minutes, then turn donut out onto a cooling rack.

To make the glaze: heat butter in a small saucepan on medium, stirring frequently. Butter will become bubbly and milk solids will collect on the bottom. Cook until milk solids turn golden brown (about 3-4 minutes). Keep a close eye on it was it will go from golden brown to burnt quickly. Immediately pour into a small mixing bowl. Whisk in sugar, milk, and salt until smooth and creamy. The consistency should be dip-able but thick enough to hold its shape. Add a few drops of milk or tablespoons of sugar as needed for the desired consistency.

Dip donut halfway into glaze. Roll into a bowl of chopped walnuts. Add sprinkles. Serve.

Makes 6 donuts.