Mini Pumpkin Spice Donuts

In honor of my very last day of massage therapy class, I made a nice fall treat for the class to enjoy. Also, it was ridiculously warm outside today (eighty degrees!), which I actually really didn't like because it's October 24th, and I should be snuggling up in the brisk air with a warm sweater and a mug of chai tea in hand. I should not be sitting outside in a t-shirt and jean shorts getting burnt on my pale face and sweating as I write in my journal. It ain't right. So, making a fall-ish treat, such as these delightful little donuts, helped me to pretend like it really is still fall, despite the crazy weather. I still made myself some Twinnings tea and enjoyed the pumpkin morsels as they ought to be enjoyed.

Anyways, here's the recipe :)

Ingredients

raw! (before they become unhealthy)

For Donuts:
1 3/4 cups whole wheat 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 melted shortening (natural!)
1/2 cup brown sugar
1 egg
1 1/2 teaspoon pure vanilla extract
3/4 cup canned pumpkin
1/2 cup whole milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

who doesn't love butter?

Create
1) Preheat oven to 350, coat mini-muffin pans with butter (or a true donut pan)
2) Combine flour, salt, spices, baking powder in a bowl and set aside.
3) Mix oil, brown sugar, pumpkin, egg, vanilla, and milk until just combined. Then, add in the dry ingredients. Don't over-mix :)
4) Pour into the pan, and bake for about 13 minutes. If you're using a donut pan, it may only take about 9 minutes. Be attentive!

5) After taking out your donuts and allowing them to cool slightly, melt the butter, and mix up your cinnamon-sugar. While donuts are still a bit warm, dip them in the butter and coat them with cinnasugar. Set them out and watch them disappear as they are quickly gobbled up by anyone in their path.

enjoy!