Baked Pumpkin Donuts (823)

Ingredients:

• 2 cups (250 g) all purpose flour⁣
• 1 teaspoon baking soda⁣
• 1/2 teaspoon baking powder⁣
• 1/2 teaspoon salt⁣
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (or all spice)
• 3/4 cup (150 g) packed light brown sugar⁣
• 1/2 cup (100 g) granulated sugar⁣
• 1/2 cup (113 g) unsalted butter (melted and slightly cooled⁣)
• 2 large eggs (room temperature⁣)
• 2 cups (One 15 oz can or 425 g) pumpkin puree⁣
• 2/3 cup (133 g) granulated sugar
• 2 teaspoons ground cinnamon
• 6 tablespoons (85 g) melted unsalted butter

Instructions:

1. Preheat oven to 350° F. Grease a donut tin (cavities with 3 ¾-inch diameter) with nonstick spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.⁣
3. In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.⁣
4. Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
5. Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs.⁣ Let the donuts cool in the pan for a couple minutes before transferring to a wire rack.
6. For the topping, whisk together the sugar and cinnamon. While the donuts are still a little warm, lightly brush them with melted butter, then generously coat the donuts in cinnamon sugar.