I've been loving the cooler weather we have been having the past couple of days. It reminds me a little of Indian summer even though that is still a month or so away. I even broke out my fall Yankee candles and have been burning my apple and cinnamon stick candles all weekend. The cool mornings have put me in the mood to make something autumn like and these donuts were the perfect breakfast treat. I also loved that they are baked instead of fried so I can feel somewhat less guilty! :)
Baked Pumpkin Spice Donuts
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 cup brown sugar
1 cup pumpkin puree
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
1/4 cup butter, melted
1/2 cup sugar
1-2 tablespoons cinnamon
Preheat the oven to 350 degrees. Prepare a doughnut pan by spraying with non-stick cooking spray. In a large bowl, sift together the flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside. In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the vanilla and milk. Stir in the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
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.
This recipe is also linked to this party