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Ingredients
- For the donuts:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin (not pumpkin pie filling)
- 1/2 cup milk
- For the coating:
- 2 Tablespoons butter, melted
- 1/3 cup sugar
- 1 Tablespoon cinnamon
Preparation
Step 1
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Bake at 350 for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. These are delicious served warm or at room temperature.