Ingredients

The following ingredients have 4 Servings
  • Donut Pan (or mini muffin tin)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (*)
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup (81g) pumpkin puree
  • 1/3 cup (66g) brown sugar
  • 1 large egg
  • 1/4 cup milk (any percentage)
  • 2 tablespoons (1oz) unsalted butter (melted and cooled)
  • 1/4 cup (2oz) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon cinnamon

Instruction

  • Preheat your oven to 350°F and lightly grease your donut pan (or muffin tin).
  • In a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a medium bowl, combine pumpkin puree, brown sugar, egg, milk, and melted butter. Whisk together until smooth. Add flour mixture and stir until just combined.
  • Place a large disposable plastic bag over a cup and transfer batter to the bag. Snip off one of the corners and "pipe" the batter into your prepared donut pan, filling about 3/4 of the way full. This will make exactly 6 donuts.
  • Bake for 9 to 11 minutes, until the donut tops spring back when lightly pressed with your finger. When pan is cool enough to handle, turn donuts out on a cooling rack.