For the donuts:
– 1 ¾ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ teaspoon cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon allspice
– ⅛ teaspoon ground cloves
– ⅓ cup vegetable oil
– ½ cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– ¾ cup pumpkin puree (not pumpkin pie filling)
– ½ cup low-fat milk
For the Coating:
– 1 stick of unsalted butter , melted
– ⅔ cup granulated sugar
– 1 tablespoon cinnamon
Preheat oven to 350°F. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined.
Bake for 10 to 12 minutes or until passes the toothpick test. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat.