Baked Pumpkin Donuts

Two donut recipes in the same week?  What can I say?  I told you I like donuts :) 

The original recipe made these baked donuts as donut holes.  Since I'm having so much fun with my new mini donut pan, I decided to make some mini donuts as well. 

These were a huge hit in our house!  Mike wanted to eat them all before I had a chance to even snap a picture of them.  I think they lasted about a day and a half and then they were all gone.  I can't wait to make these again!

Baked Pumpkin Donuts

Makes about 24 donuts

For donuts:
1-3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup pureed pumpkin
1/2 cup milk

For coating:
1 stick (1/2 cup) margarine
2/3 cup sugar
2 Tablespoons cinnamon

1.  In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.

2.  In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk.

3.  Add dry ingredients to wet ingredients and stir until just combined.

4.  Scoop batter into greased tins. I used both mini muffin tins and my mini donut pan.

5.  Bake at 350 for 10-12 minutes, or until a toothpick comes out clean.

6.  While donuts are baking, melt margarine in a small bowl. 

7.  Combine sugar and cinnamon in another small bowl.

8.  Allow donuts to cool for 2 minutes.  Then dip each donut first in the margarine and then roll in the cinnamon sugar.

Source: The Craving Chronicles