Taste of Fall: Pumpkin Spice Donuts/Muffins + Bonus Links

This is a tasty little gem of a recipe I stumbled on some time ago. As I'm a big fan of cake donuts, and I don't like taking the time to heat up the oil to fry them, this recipe is perfect.

If you have a donut pan/maker, then make donuts! If you don't? Then make muffins ~ this batter works for both! If you like tiny muffins, make them small. If you like normal size, then make them full size! See? Perfect for whatever you've got!

Pumpkin Spice Donuts/Muffins

For Donuts:
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg *
1/2 tsp. allspice *
1/8 tsp. ground cloves *
1/3 c. oil of choice
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla extract
3/4 c. pumpkin puree
1/2 c. milk

For Coating:
1/2 c. butter, melted
2/3 c. sugar
1-2 Tbsp. cinnamon (more if you're a cinnamon lover)

Preheat oven 350 F. 
Butter a donut pan/donut maker/muffin tin and set aside.
Mix flour, baking powder, salt and spices together and set aside.
In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Fill each donut cup/muffin cup with the batter. 
The cups should be fairly full, but not overflowing.
If making donuts, bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
If making muffins, bake for 10-12 minutes or until toothpick comes out clean (if you're using a larger muffin tin, bake for 15-18 minutes or until toothpick comes out clean).
While the donuts/muffins are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. 
When donuts/muffins are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. 
Serve immediately. **

*Note: If you do not have all these spices {or don't like some!}, you can easily substitute another teaspoon of cinnamon in there place.
 
** If you're not going to serve the donuts/muffins immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

Thanks to the Blue-Eyed Bakers for the delicious recipe and beautiful picture!

Bonus Links!!!
Apple Butter {with no refined sugars!} via The Gracious Pantry.
Pumpkin Butter {also with no refined sugars!} via The Gracious Pantry.
Baked Apple Donuts {if pumpkin isn't your thing!} via The Cake Blog.
Pumpkin Walnut Bread via Local Kitchen.
Pumpkin Cheesecake Ice Cream {for all of us living in the tropics!} via Foodie With Family.

Enjoy!