Donuts de zapallo

Pumpkin Donuts
I made pumpkin donuts. Then I rolled them in cinnamon and sugar, because I have a serious weakness for cinnamon-sugar coated donuts. They’re always the best kind. Glazed are nice, but they’ll never compare to the cinnamon-sugar kind.

Ingredients

• 2 cups all-purpose or white whole wheat flour
• 1/2 cup brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/2 cup canned pumpkin
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter, softened
• Cinnamon and sugar, for rolling
• 1/2 cup butter, for dipping

Instructions

1. If using a babycakes donut maker, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.
2. In the bowl of your stand mixer, mix together the dry ingredients.
3. Beat in the pumpkin, eggs, milk, and butter until well combined.
4. Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
5. Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.
6. If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
7. If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.
8. Cool on a wire rack.
9. Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
10. Dip the donuts in the butter and then the cinnamon-sugar mixture.
11. Store in an air-tight container.

recipe adapted from food.com