# 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
15 - 1/4 cup unsalted butter, melted
16 - 1/2 cup granulated sugar
17 - 1 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or line a muffin tin with paper liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly distributed.
03 - In a large bowl, vigorously whisk pumpkin purée, packed dark brown sugar, melted butter, eggs, molasses, and vanilla extract until smooth and thoroughly blended.
04 - Add dry ingredients to wet mixture; stir gently just until combined. Avoid overmixing to ensure tender donuts.
05 - Spoon batter evenly into prepared donut pan or muffin cups, filling each cavity about three-quarters full.
06 - Bake in the preheated oven for 13 to 15 minutes until a toothpick inserted in the center emerges clean.
07 - Allow donuts to cool in the pan for 5 minutes, then carefully transfer to a wire rack.
08 - While still warm, brush each donut with melted butter and roll in cinnamon-sugar mixture for a classic finish.
09 - Enjoy warm or allow to reach room temperature before serving.
