# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup canned pumpkin purée
10 - 2/3 cup packed dark brown sugar
11 - 1/2 cup unsalted butter, melted and cooled
12 - 2 large eggs
13 - 1/4 cup molasses
14 - 1 teaspoon vanilla extract
→ For Coating (Optional)
15 - 1/4 cup unsalted butter, melted
16 - 1/2 cup granulated sugar
17 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or line a muffin tin with paper liners.
02 - Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium mixing bowl.
03 - Whisk pumpkin purée, brown sugar, melted butter, eggs, molasses, and vanilla extract in a large bowl until smooth.
04 - Add dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to prevent tough donuts.
05 - Spoon batter into prepared donut pan or muffin tin, filling each cavity approximately three-quarters full.
06 - Place pan in oven and bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack for additional cooling.
08 - Brush donuts with melted butter while still warm, then roll in cinnamon sugar mixture for added flavor and texture.
09 - Enjoy donuts warm or at room temperature.
