Pumpkin Spice Mini-Donuts

• Vegetarian

• Produce

  • 3/4 cup Pumpkin, canned

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1 3/4 cups Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk

Found on garnishwithlemon.com

Ingredients

• 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
• 1/4 cup melted butter
• 1/2 cup sugar
• 1-2 teaspoons cinnamon

Directions

• Preheat oven to 350 degrees. Grease the mini-donut pan.
• Whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves in a small bowl.
• Combine oil, brown sugar, egg, vanilla extract, pumpkin and milk in a large bowl. Slowly add the flour mixture to the wet ingredients and stir until just combined. (Dont overwork the batter. No one likes tough donuts.)
• Pour batter into a large ziploc bag and snip a small corner off one end. (Youre essentially making a pastry bag.) Squeeze batter into mini-donut pan forms, working in stages if necessary. Bake for 7-9 minutes. If the donuts gently spring back when you touch them, they are ready. Pop them out onto a wire rack to cool.
• Combine the cinnamon and sugar in a bowl.
• Working with a few donuts at a time, brush both sides of donuts with butter using a pastry brush (or dip them right into the butter.)
• Put donuts into bowl and coat with cinnamon-sugar.