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Ingredients One per line	1 cup + 1/4 cups all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg pinch of cloves 1/4 cup pumpkin puree 2 1/2 tablespoons unsalted butter, melted 1/2 cup milk (I used whole, but any type will do) For the Cinnamon sugar coating: 3 tablespoons unsalted butter, melted 1 cup sugar 1 1/2 tablespoons cinnamon
Directions One per line	Preheat oven to 350° (F). Generously grease a doughnut pan; set aside. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix! Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed (my oven took about 18 minutes) Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered. These donuts are best eaten the day they are made.
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