Mini Pumpkin Donuts
By: Jennifer Drummond
Published: Saturday, December 3, 2011 - 6:41am

Ingredients




2 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/8 teaspoons ground cloves
2 Tbsp. butter – melted (I used Brumble and Brown)
1/2 cup light brown sugar
2 large egg or substitute
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup non-fat milk
For the Topping:
4 tablespoons unsalted butter, melted (I used Brumble and Brown)
1/2 cup granulated sugar
2 tablespoons cinnamon

Preparation

1 Preheat oven 400°F. Spray two 24-cup mini muffin  tins with baking spray and set aside. 2 In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. 3 In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. 4 Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean. 5 Topping: 6 Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. 7 Serve muffins warm or at room temperature.

About

I love these little donuts!  Easy to pop in your mouth!  There moist, sweet and tastes on wonderful pumpkin!  http://peanutbutterandpeppers.com