These moist, cake-like donuts are the perfect breakfast treat for fall. They are baked rather than fried, and you can enjoy them with a big mug of coffee. If you are making these in advance, wait to coat the donuts until you are ready to serve them.
Donuts
cooking spray or butter
Preheat oven to 350°F (180°C). Lightly grease the inside of a donut pan and set aside.
180g / ¾ cup canned pumpkin
114g / ½ cup milk
96g / ½ cup brown sugar
⅓ cup vegetable oil
1 egg
1 ½ teaspoon vanilla extract
In a mixing bowl, cream pumpkin, milk, brown sugar, oil, egg, and vanilla extract with an electric hand mixer until combined. Set aside.
217g / 1 ¾ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1/8 teaspoons ground cloves
In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
Slowly pour dry ingredients into the pumpkin mixture and stir with a spatula until just combined.
Transfer half of the batter to a large plastic or zipper bag. Cut off a small corner from the bottom to create a piping bag. Carefully fill each well of the pan by slowly piping out the dough. This method is preferred to pouring the batter in as it will help the dough bake up into a more firm O-shape rather than looking like a muffin with a crater.
Bake at 350°F (180°C) until donuts are golden brown and spring back when pressed, about 12 to 15 minutes.
Transfer to a wire rack to cool for 5 minutes. Repeat piping and baking with any remaining batter.
Coating
½ cup butter, melted
While the donuts are cooking, melt butter in the microwave on high for 45 seconds. Set aside.
⅔ cup sugar
1-2 tablespoons cinnamon, or to taste
In a separate bowl, combine sugar and cinnamon.
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