Pumpkin Donuts
The perfect fall donut.
Yields ~15 donuts
Ingredients
300 g flour
275 g brown sugar
1 tsp kosher salt
2 tsp pumpkin spice
1 ½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp clove
2 tsp vanilla
¾ cup pumpkin puree
¾ cup milk
1 egg
5 Tbsp melted unsalted butter
1 stick unsalted butter
1 ¼ cup granulated sugar
2 Tbsp cinnamon
Small pinch of kosher salt
Instructions
Whisk together all dry ingredients (300 g flour, 275 g brown sugar, 1 tsp kosher salt, 2 tsp pumpkin spice, 1 ½ tsp cinnamon, ½ tsp ginge, ½ tsp nutmeg, and ¼ tsp clove), ensuring you have broken up any chunks of brown sugar.
In a separate bowl, whisk together wet ingredients (2 tsp vanilla, ¾ cup pumpkin puree, ¾ cup milk, 1 egg, and 5 Tbsp melted unsalted butter).
Create a well in the dry ingredients and pour in the wet ingredients. Carefully fold to combine. Do not overmix.
Preheat oven to 350. Grease the donut tin with butter and fill it with about 3 Tbsp of batter. Evenly disperse in the pan with a chopstick.
Bake for 10 minutes.
Meanwhile, melt 1 stick of butter. In a separate bowl, combine 1 ¼ cup of sugar with 2 Tbsp cinnamon and a small pinch of kosher salt.
Transfer donuts from the tin to a cooling rack and once cool enough to handle, dip in the melted butter ensuring all sides are covered. Drop in the cinnamon sugar mix and toss and coat the donuts until fully covered.
