makes: 6 normal donuts or 18 mini donuts
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
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.
– The Martin’s Kitchen –