Pumpkin Spice Donuts

Friday, February 28, 2014

Although I'm totally out of season with these babies, I bought a donut pan mid-Spring semester of my senior year in college. I decided to use up the cans of pumpkin I had stashed from the previous fall semester when I was in Greece (missing the American fall season of pumpkin everything). Instead of focusing on my senior thesis, this is how I spend my time... 
Pumpkin Spice Donuts

Adapted from Blue-Eyed Bakers

Makes 12 donuts

For the donuts:
1 3/4 cup 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 up vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk (I used almond)

For the coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover, like me)

Preheat oven to 350 F.  Butter a donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 12-15 minutes, until donuts spring back when gently pressed (if you're using a mini donut pan, bake for 8-9 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
*Notes: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.