Mini Pumpkin Spiced Donuts

I'm pretty sure the words "Mini", "Pumpkin", and "Donut" speak for themselves, but in case they don't I always have something to say: Make these.

I saw this recipe on Blue Eyed Bakers and instantly decided I needed a mini donut pan.  Totally worth it.  Not to mention, I can now make donut (doughnut?) shaped meatloaf, which is hypothetically one of the grossest things I've ever thought of.  I'll let you know when it actually happens.  Anyhow, onto something far more appetizing...



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:

• 2/3 cup sugar
• 1-2 tablespoons cinnamon
• 1/2 cup butter, melted (optional)

1. Preheat oven 350 F.  Butter your mini donut pan and set aside.
2. In a bowl, mix flour, baking powder, salt and spices together and set aside.
3. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
4. Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
5. While the donuts are cooling, melt butter in one bowl (if using) and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  I just dipped mine in cinnamon & sugar and it stuck fine without the butter.  Serve immediately.

Notes:

• If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

Yields 24 mini donuts.

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