I used 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger. I’m sure it would have been great with plain Pumpkin Spice, I just didn’t have it. With my 1 1/2 TBSP scoop leveled out, 8 min baking time, rolled them over and cooked for another 30 seconds, this recipe made about 3.5 dozen doughnut holes with the recipe at 18 servings (a whole 15oz can of pumpkin).
For the glaze I did use a reduced amount of milk instead of water and added a couple TBSP of corn syrup. This helps the glaze harden.
Get the recipe here >> Pumpkin Doughnuts @ cookingclassy.com