Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup granulated sugar
  • 0.5 cup neutral oil
  • 0.5 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.33 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon (for coating)
  • 2 tbsp melted butter (for dipping)

Instructions:

  1. Preheat oven to 350°F (175°C) and coat a donut pan with non-stick cooking spray. Whisk together 1/3 cup sugar and 1 tbsp cinnamon in a small bowl for the coating.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until no clumps remain.
  3. In a separate medium bowl, whisk together oil, sugar, pumpkin puree, egg, and vanilla until smooth and emulsified.
  4. Pour wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not over-mix.
  5. Spoon batter into prepared pan, filling each cavity about 3/4 full. Bake for 12–15 minutes or until the tops spring back when touched.
  6. Cool in pan for 5 minutes, then transfer to a wire rack. While warm, dip the top of each donut into melted butter and then press into the cinnamon-sugar mixture.