Pumpkin Spiced Baked Donuts

I was so happy to find this recipe on the http://www.blueeyedbakers.com/ blog.  It contains no buttermilk which is one of those things I have not been able to successfully replace yet.  It has been so long since I have had a donut that I get depressed just thinking about it.  Thankfully, this recipe totally cured me.  My whole donut eating family loved them too.  I was not too sure how the olive oil replacement for the butter would work but no one could tell at all.  After a few had been eaten by the whole family, I told them what I used and they all said they would never have quessed.  These donuts are super good! 

Pumpkin Spiced Baked Donuts

For Donuts:

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk (almond)

For Coating:

1/2 cup high quality olive oil or melted butter is you do the dairy thing
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

Preheat oven 350 F. Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, get oil ready and combine the sugar and cinnamon in bowl. When donuts are still cool very lightly brush with oil. Then dip each donut in the cinnamon-sugar mixture. Serve.
If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.