Baked Pumpkin Donut

• 2 1/2 cups of flour
• 1/2 cup of whole wheat flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp fresh nutmeg, graded
• 1/4 tsp cardamom
• 1/4 tsp ground cloves
• Dash of dried ginger
• 10 tbsp softened butter
• 3/4 cup of brown sugar
• 2 large eggs
• 15 oz can of pumpkin puree
• 1/3 cup of buttermilk
• 1 tsp vanilla

Preheat the oven to 350 degrees. Coat a muffin try with cooking spray.
Combine the flours, baking powder, salt, baking soda, cinnamon, nutmeg, cardamom, cloves, and ginger together in a bowl; mix well.
Beat the butter and sugar together until creamy; add the eggs, pumpkin puree, buttermilk, and vanilla then beat until well combined.  Add the flour mixture to the pumpkin mixture and mix until just combined. Spoon the mixture into eat muffin tin evenly.


Place into the oven and bake 25-28 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool for a couple of minutes before moving to a wire rack.
Other Ingredients:

• 4 tbsp butter, melted
• 3/4 cup of white sugar
• 2 1/2 tsp ground cinnamon

Combine the white sugar and cinnamon together in a bowl until well mixed.
Brush the warm melted butter over the entire muffin then place into the sugar/cinnamon mixture and toss it around to coat evenly.


Set the finished muffins on a rack to cool for a few minutes. Serve and enjoy!