Ingredients (adapted from The Craving Chronicles)
1 3/4 Cup all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon pumpkin pie spice
1/3 Cup canola oil
1/2 Cup brown sugar
1 Teaspoon vanilla
3/4 Cup canned pumpkin (not pumpkin pie filling)
1/2 Cup milk (I used low fat)
1/2 Stick unsalted butter, melted
3/4 Cup sugar
2 Tablespoons cinnamon
In a bowl, whisk together the flour, baking powder, salt, cinnamon and pumpkin pie spice. In a separate bowl, whisk together the oil, brown sugar, egg, vanilla, pumpkin puree and milk until smooth. Add the dry ingredients and mix just until combined.
Spray a 24 cup mini muffin tin with non-stick spray and scoop 1 oz. of batter into each cup. I used a 1 oz. scoop for even distribution. Bake in a pre-heated 350 degree oven for approximately 12 minutes or until a cake tester comes out clean. While the doughnuts are baking, prepare a bowl with the melted butter and another with the sugar and cinnamon combination. Remove the doughnuts from the oven and allow to cool just enough to handle. Dip each doughnut quickly into the melted butter and then roll in the cinnamon sugar to coat. I found, though, that even if I removed the doughnuts quickly they still soaked up a lot of butter. They were delicious but became quickly soggy. When I made the second batch I used a pastry brush and got better results.
The second time I made them, I also divided them into three groups. The first got the butter and cinnamon sugar coating, the second got only powdered sugar and the third got a glaze. Both the powdered sugar and the glaze gave less of that freshly fried doughnut taste but were lighter and less greasy. Brian and I both agreed, though, that the glazed version wasn't very interesting, the powdered sugar version was good and the butter and cinnamon sugar version was worth eating half of standing up in your kitchen.
This recipe is being shared at The Weekend Potluck