Ingredients
Donuts
- 1 cup flour
- 3 t baking powder
- 1 t cinnamon
- ¼ t salt
- ¼ t nutmeg
- ¼ t ginger
- 1/8 t allspice
- 1/8 t ground cloves
- ½ cup dark brown sugar
- ¼ cup vegetable oil
- 1 egg, brought to room temperature
- 1 cup pumpkin
- 1 ½ t vanilla
Topping
- 1 cup sugar
- 1 ½ t cinnamon
- ¼ t nutmeg
- ¼ t ginger
- 1/8 t allspice
- 1/8 t ground cloves
- ½ cup butter
Ingredients
Directions
Butter and flour or spray a donut pan and set it aside.In a medium bowl whisk together the flour, baking powder, cinnamon, salt, nutmeg, ginger, allspice and cloves. Set aside, but not too far.
In a separate large bowl add the brown sugar, vegetable oil, egg, pumpkin and vanilla and mix until well combined. 
Get your bowl of dry ingredients and slowly add that, stirring as you go (you won’t need your mixer for this) until everything is just combined.
Get your prepared donut pan and fill the donut indentations about ¾ of the way full.
Bake the donuts at 350 for about 10-12 minutes or until the edges are a little crispy the color is a nice golden brown and the donuts are lightly firm (if you touch one with your finger tip, it should lightly bounce back.
Let the donuts rest in the pan for a couple minutes, then remove them to a wire rack to cool completely.
Once the donuts are fully cooled it’s time to make the topping, which is as easy as making the donuts.
In a small bowl, add everything except the butter and whisk until well combined.
In a separate small bowl, melt your butter.
Assembly line time! Dip each donut into the melted butter, making sure to coat both sides. Quickly move to the sugar mixture and dip the donut in there as well, again making sure to coat both sides. Move each finished donut to a sheet of wax or parchment paper to set. 
These are good warm or room temperature! Makes about 10 – 11 donuts.
Ugly Desserts 