Baked Mini Pumpkin Donuts

• FOR THE DONUTS:
• 2 cups Cake Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Ground Cloves
• 2 Tablespoons Butter, Melted
• 1/2 cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 3/4 cups Pumpkin Puree (not Pie Filling)
• 1/2 cups Non-fat Milk
• FOR THE TOPPING:
• 4 Tablespoons Butter, Melted
• 1/2 cups Sugar
• 2 Tablespoons Cinnamon

1. Preheat oven to 400u0b0F. Spray two 24-cup mini muffin tins with baking spray and set aside.
2. In a medium bowl, whisk together cake flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth. Add dry ingredients into wet ingredients and mix until just combined.
4. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
5. Topping:
6. Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
7. Serve muffins warm or at room temperature.
8. Recipe makes 38 Mini Donuts
9. Calories per donut: 51, Fat: .08, Sodium: 89, Potassium: 25, Carbs: 10, Fiber: .05, Sugar: 5.5, Protein: .09

flour, baking soda, salt, cinnamon, nutmeg, ground cloves, butter, brown sugar, eggs, vanilla, pumpkin puree, nonfat, butter, sugar, cinnamon

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-mini-pumpkin-donuts/ (may not work)