Baked Pumpkin Donuts

makes: 6 normal donuts or 18 mini donuts

ingredients:

  • For the donuts:
    • 1 1/4 cup all purpose flour
    • 1/2 cup brown sugar, tightly packed
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ground ginger
    • a dash of clove
    • 1/4 cup canned pumpkin puree
    • 2 1/4 tablespoons unsalted butter, melted
    • 1/2 cup milk
  • For the cinnamon sugar coating:
    • 1 1/2 tablespoons unsalted butter, melted
    • 1/2 cup white sugar
    • 2 teaspoons cinnamon

instructions:

  • Preheat oven to 350F.
  • Spray donut pan with a nonstick until well coated.
  • In a bowl, mix the dry ingredients together. Set aside.
  • In a different bowl, mix the wet ingredients together.
  • Gently fold the dry ingredients into the bowl with the wet ingredients. Mix gently and try not to over mix.
  • Next is putting the mix into the pan:
    • Using a small spoon, scoop the mixture in the donut pan. Don’t fill over fill the donut cups or you will have a donut with a muffin top.
      • My mini donuts had muffin tops, oh well, just extra donut to enjoy!
    • OR you can put your donut batter into a ziploc bag with a corner cut off so you can “pipe” it into the pan.
  • Bake for 10 minutes. Check for doneness by sticking a toothpick into the baked donut and if it comes out clean, they are done.
  • Allow donuts to cool for several minutes. Then pop out of donut pan and set on a wire cooling rack.
  • While your donuts are cooling, time to make the cinnamon sugar coating:
    • Melted your butter in a bowl. Set aside.
    • In another bowl, mix together the sugar and cinnamon.
  • Once the donuts are cool enough to handle, dip the top half of donut into the melted butter and then dip in the cinnamon sugar mix.
    • I only coat one side. I found if both sides are coated, it is just too much sugar.

ENJOY!
– The Martin’s Kitchen –

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