baked pumpkin donuts

Here it is... pumpkin recipe number one of the season! Hopefully, there will be many more to follow and I'll be sharing them all on the blog. I've had my eye on donut pans for a while (obviously something everyone should have in their kitchen) and made the purchase a few weeks ago. While I was originally going to make cinnamon sugar donuts, I decided that these would be enhanced with the addition of pumpkin (duh). 

If you don't have a donut pan, don't fret. You can just as easily make these in a muffin pan (and then you'll feel a lot less guilty eating them for breakfast!)

Here's what you'll need... 

For Donuts:

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

Here's what to do... 

Preheat oven to 350 degrees. In a bowl mix together flour, baking powder, salt and spices and set aside.  In a large bowl (or in the bowl of an electric mixer) whisk together oil, brown sugar, egg, vanilla and pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture until combined. Do not over mix. Using a pastry bag or a small spoon, fill donut cups almost all the way but not overflowing. Allow them to bake for 12-15 minutes and then turn out onto a wire rack. 

While the donuts are cooling, melt butter in microwave and add mix cinnamon and sugar in a small bowl. Brush donuts with melted butter and then dip into cinnamon sugar mixture. Serve immediately. If you are not serving immediately, skip the butter/cinnamon sugar mixture until you are ready to serve.