Mini Pumpkin Donuts
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
Preheat oven 400°F. Spray two 24-cup mini muffin tins with baking spray and set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
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.
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
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.
Serve muffins warm or at room temperature.