Tasty Thursday: Pumpkin Donuts

How delicious do these look.  We had apple cinnamon donuts a few weeks ago, and the thought of pumpkin spice donuts on this rainy fall day is pretty much perfection.

Petite Pumpkin Spice Donuts
(Makes 24 mini 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

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon

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 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.  Turn donuts out onto a wire rack and allow to cool for a few minutes.  While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.