Julia and I made these today. They were very good. The key is the butter dip/cinnamon/sugar at the end. The recipe comes from this website.
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F. Butter a mini donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside. (I put the dry ingr. straight into the moist ingr.)
In a large bowl (or the bowl of an electric mixer fitted with the
paddle attachment) whisk together oil, brown sugar, egg, vanilla,
pumpkin and milk until combined. Slowly add the dry ingredients into
the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup
with the batter. The donut cups should be fairly full, but not
overflowing. Bake for 8-9 minutes, until donuts spring back when gently
pressed (if you're using a larger donut pan, allow them to bake for
12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a
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.
*Note: If you're not going to serve the donuts immediately, you
can bake them up to a day in advance and store them in an airtight
container. Do not coat them in the butter/cinnamon-sugar mixture until
just before serving or they may get soggy.
You can also adapt this recipe for mini muffins. Just bake
muffins for 10-12 minutes then follow the same procedure for coating.