# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Wet Ingredients
09 - 3/4 cup canned pumpkin puree
10 - 2 large eggs
11 - 1/3 cup unsalted butter, melted
12 - 1/2 cup whole milk
13 - 1 teaspoon pure vanilla extract
→ Topping
14 - 1/4 cup granulated sugar
15 - 1 teaspoon ground cinnamon
# Method:
01 - Set oven to 350°F (175°C) and lightly grease donut pan cavities with butter or nonstick spray.
02 - In a large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth and fully incorporated.
04 - Add wet mixture to dry ingredients. Stir gently with a spatula until just combined, taking care not to overmix for best texture.
05 - Fill donut pan cavities approximately 3/4 full with batter using a spoon or piping bag for even distribution.
06 - Transfer pan to oven and bake for 15 to 18 minutes, or until donuts are golden and spring back when lightly pressed.
07 - Let donuts cool in pan for 5 minutes, then carefully turn out onto a wire rack to finish cooling.
08 - In a shallow bowl, mix granulated sugar and cinnamon for topping. Lightly brush cooled donuts with melted butter if desired, then dredge in cinnamon sugar to coat.
