- Boston Girl Bakes
1. Prep oven and pans. Preheat the oven to 375°F. Grease doughnut pans well with non-stick cooking spray. Make sure to grease not just the wells but the top of the pans as well.
2. Combine dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
3. Combine pumpkin milk and sour cream. In a small mixing bowl, stir together the sourcream milk and pumpkin puree. Set aside.
4. Combine wet ingredients. In a large bowl with an electric mixer, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add egg and vanilla and beat to combine.
5. Add flour in three additions. Alternate the flour in 3 additions with the pumpkin mixture, beginning and ending with the flour. Mix just until combined.
6. Add batter to pans. Spoon about 2 tablespoons of batter into each well of the pan. Or place batter into a piping bag (or sealable plastic bag) and pipe the donut batter into the pans. Do not overfill each well. You want to fill each donut about 1/2 full. Leftover batter can be refrigerated while the first batch bakes.
7. Bake donuts. Bake for about 10 minutes, until the tops spring back and a toothpick comes out clean. The tops should spring back when touched. Allow to cool for 5 minutes, then remove from the pan and transfer to a cooling rack to cool completely. Finish baking remaining batter.
8. Dip donuts. In a small bowl, whisk together the sugar, cinnamon, and salt. Dip each donut into the melted butter and then roll in the sugar topping.