Pumpkin Spice Donuts

I'm still not sure that I'm totally ready to embrace fall (it was 80 degrees in Minnesota this weekend) but these pumpkin donuts could make me a convert. The flavor of these is SO spectacular, and I can't resist the delicious cinnamon sugar coating. I made these for a party at work, and after people got over the initial surprise that a person can actually MAKE donuts (!), they couldn't stop raving about them. Now that I think about it, I didn't get to eat enough of these. Guess there's one solution to that.

In a large mixing combine the brown sugar,

eggs, oil, milk,

vanilla and pumpkin

and mix well. Add the flour,

baking powder, salt, cinnamon,

nutmeg,

allspice and cloves and mix just until combined. Grease your donut pan, then fill the donut cups with the batter.

Bake for 12-14 minutes until donuts spring back when touched lightly.

Turn the donuts out of the pan and onto a wire rack. Cool for a bit. When donuts are cool enough to handle, melt the butter for coating. In a second dish, combine the cinnamon and sugar. Dip the donut in the butter

and shake off the excess.

Coat with the cinnamon sugar mixture

then place back on the wire rack to dry.

These are really delicious warm, and also great at room temperature. They'll keep for a couple days in an airtight containers. Or you could make your friends really happy by sharing these delicious donuts!

One year ago: Breakfast Couscous
Two years ago: Carrot Cherry Bread
Three years ago: Northwoods Bean Soup

Find more inspiration at Mouthwatering Monday, This Week's Cravings, Mop it Up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, What's on the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, Food on Friday, Ingredient Spotlight.

Pumpkin Spice Donuts

3 1/2 cups flour
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/4 tsp. ground cloves
2/3 cup vegetable oil
1 cup brown sugar
2 eggs
3 tsp. vanilla extract
1 - 15 oz. can solid pack pumpkin pumpkin
1 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1 Tbsp. cinnamon

In a bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves together and set aside.

In a large mixing bowl whisk together the oil, brown sugar, eggs, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Spoon batter into greased donut pans. Bake at 350 for 12-14 minutes, until donuts spring back when gently pressed. 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. Makes 18-20 donuts.