Pumpkin Muffin Donuts

• FOR THE DONUTS:
• 1/3 cups Plain Pumpkin (Not Spiced)
• 1/2 cups Organic Sugar
• 1 whole Egg
• 1-1/2 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Freshly-ground Nutmeg
• 1/2 cups 2% Milk
• _____
• FOR THE DUNKING CINNAMON SUGAR:
• 1/2 cups Organic Sugar
• 1 Tablespoon Cinnamon
• 1/2 cups Salted Butter, Melted (see Drunken Option Below)
• _____
• FOR THE DRUNKEN DUNKING BUTTER:
• 1/2 sticks Unsalted Butter, melted
• 2 Tablespoons Light Rum

1. For the donuts: In a medium sized mixing bowl, cream pumpkin, sugar and egg. Add dry ingredients and mix until mixture is thoroughly combined. Add milk gradually while mixing. Using ice cream scoop, fill 8 greased muffin tin holes. Bake at 325F for about 20-25 minutes or until golden.
2. For the dunking sugar: combine sugar and cinnamon together in a bowl. Melt butter in a bowl.
3. Dunk (I love that word!) warm muffins in melted butter and then right into the cinnamon sugar. Take a big bite with an ice cold glass of milk and jot down a note to yourself to be sure to double the recipe next time!
4. Variation: Instead of dunking in plain old butter, dunk muffins in Drunken Dunking Butter and then in cinnamon sugar. OH! MY! GOODNESS!

pumpkin, sugar, egg, flour, baking powder, salt, freshlyground nutmeg, milk, cinnamon sugar, sugar, cinnamon, butter, butter, butter

Taken from tastykitchen.com/recipes/breads/pumpkin-muffin-donuts/ (may not work)