1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup vegetable oil
1/2 cup light brown sugar, packed
1 1/2 tsp vanilla extract
1/2 cup milk
3/4 cup pumpkin purée
Preheat oven 350 F. Butter and flour a mini donut pan.
In a large bowl, mix the flour, baking powder, salt and spices.
In your electric mixer with the paddle attachment, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined.
Fill each donut cup – about 1/2 way full with batter. Bake 8-9 minutes (12-15 minutes if you are using a regular size donut pan). Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt 1/2 cup butter in one bowl and combine 2/3 cup sugar and 2 T cinnamon in another. When donuts are warm, quickly dip each one in melted butter, then coat in the cinnamon-sugar mixture.
*Original recipe at Blue Eyed Bakers