Baked donuts are so much easier to make than regular ones, and while the chocolate raised glazed at my local bakery are hard to beat, these are a good substitute when I don’t feel like using up 2 quarts of canola and having my whole house smell like fry oil. This recipe is technically for donut-tasting muffins, but I found I liked them so much better when baked in a donut pan – they bake up moist and delicious. This recipe will make about 20 donuts.

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/3 cup buttermilk
• One 15-ounce can unsweetened pumpkin puree
• 1/2 teaspoon pure vanilla extract
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• 6 tablespoons unsalted butter, melted

Adjust an oven rack to the middle position, and preheat the oven to 350F. Grease a donut pan (or two, if you have them).

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cloves. In a medium liquid measuring cup, whisk together the buttermilk and pumpkin puree.

In the bowl of a stand mixer fitted with a paddle, beat the butter and sugars on medium until light and fluffy, 3-5 minutes. Beat in the vanilla and then the eggs, one at a time, scraping down the bowl as needed. With the mixer on low, add the flour mixture in three additions, alternating with two additions of the pumpkin mixture, and then beat to combine.

Add some batter to a piping bag, and pipe evenly into the prepared pan. Bake for 10-12 minutes, until a toothpick inserted in the donut comes out clean. Let the donuts cool 1-2 minutes before turning the pan over to remove the donuts onto a wire rack. Repeat with the remaining batter.

Working with one at a time, brush the donut all over with butter, then toss to coat in the sugar mixture. Let the donuts cool completely on a wire rack before serving.

Mix all ingredients together in a small bowl.

Enjoy!

Adapted from Everyday Food Magazine