Baked Pumpkin Buttermilk Donuts

A riff off the pumpkin-nutella cat donuts featured on http://iamafoodblog.com

• Ready In: 22 mins
• Serves: 6
• Yields: 6 donuts

Ingredients

• 1  cup flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 cup granulated sugar, plus
• 2  tablespoons granulated sugar
• 1  egg, at room temperature
• 1⁄2 cup pumpkin
• 1⁄4 cup buttermilk, plus
• 2  tablespoons buttermilk
• 1  teaspoon pure vanilla extract
• 2  tablespoons brown sugar

Directions

1. Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
2. Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.