By Carol Ramos,
From
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspooon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup butter-flavored olive oil (I used regular)
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup milk
Cinnamon Sugar Coating
6-7 tablespoons unsalted butter, melted
2/3 cup sugar
2 tablespoons ground cinnamon
1. Preheat oven to 350 degrees F. Spray a doughnut pan with non-stick spray.
2. In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
3. In a separate, larger bowl, stir together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
4. Add dry ingredients in with the wet ingredients and mix until just combined, being careful not to overmix. Spoon the batter into each cavity of the pan.
5. Bake for about 10-15 minutes or until a toothpick inserted comes out clean.
6. For cinnamon sugar coating, melt about 6-7 tablespoons of butter. In a separate bowl, stir together about 2/3 cup sugar and 2 tablespoons of cinnamon. Dip each doughnut into the butter until completely coated and then dip into the cinnamon and sugar. Repeat with each doughnut.
