# What You'll Need:
→ Dry Ingredients
01 - 170 g all-purpose flour
02 - 150 g granulated sugar
03 - 4 g baking powder
04 - 1 g ground cinnamon
05 - 1 g ground nutmeg
06 - 1 g ground ginger
07 - 1 g salt
→ Wet Ingredients
08 - 110 g pumpkin puree
09 - 60 ml whole milk
10 - 45 ml unsalted butter, melted
11 - 1 large egg
12 - 2.5 ml vanilla extract
→ Topping
13 - 40 g granulated sugar
14 - 2 g ground cinnamon
15 - 14 g unsalted butter, melted
# Directions:
01 - Preheat oven to 180°C (350°F). Grease a mini donut pan with nonstick spray.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.
03 - In a separate bowl, whisk pumpkin puree, milk, melted butter, egg, and vanilla extract until homogenous.
04 - Gradually add wet mixture to dry mixture, stirring until a smooth batter forms. Avoid overmixing.
05 - Pipe or carefully spoon batter into each cavity of the prepared mini donut pan, filling each about two-thirds full.
06 - Bake for 10–12 minutes, or until a toothpick inserted in the center emerges clean. Let donuts cool in pan for 5 minutes before transferring to a wire rack.
07 - In a small bowl, mix sugar and cinnamon for the topping. Brush donuts with melted butter, then dip each in the cinnamon-sugar blend to coat.
