We may not be jumping into piles of leaves (yet) but Autumn is right around the corner. My favorite part of Fall are all of the flavors that come with it and perhaps the most iconic of them all--pumpkin. If you haven't gotten aboard the pumpkin spice train, don't worry. These pumpkin doughnuts are a perfect taste of the season without a trip to Starbucks.
For the doughnuts:
1 Cup light brown sugar (firmly packed)
1/2 Cup unsalted butter (melted and cooled)
3/4 Teaspoon vanilla extract
2 Large eggs
1 Cup canned pumpkin
3/4 Teaspoon baking powder
1/4 Teaspoon baking soda
1 Teaspoon kosher salt
2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground ginger
1 1/2 Cups AP flour
Pinch ground cloves
For the topping:
1 Cup granulated sugar
2 3/4 Teaspoons ground cinnamon
1/2 Cup unsalted butter
To make doughnuts:
-Preheat oven to 350 degrees.
-Spray a 24-cup mini muffin pan with nonstick cooking spray.
-For batter: in a large bowl, whisk together sugar, butter and vanilla until combined.
-Add eggs one at a time. After each addition, whisk in pumpkin.
-Whisk in baking powder.
-Add baking soda, salt, cinnamon, ginger and cloves one at a time.
-Using a spatula, gently stir in flour until combined.
-Spoon 1 tablespoon batter into each muffin cup. Keep remaining batter covered at room temp.
-Bake until tops look dry (14-16 minutes).
-Cool for 10 minutes.
-Repeat with remaining batter.
To make topping:
-In a small bowl, combine granulated sugar and cinnamon.
-Microwave butter until melted.
-Dip each donut in butter to lightly coat then dredge in sugar mixture.
-Store in a container for up to three days (though I'm confident they won't last that long!)