Pumpkin Spice Donuts

1 3/4 c flour
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/8 t ground cloves
1/3 c vegetable oil
1/2 c brown sugar
1 egg
1 1/2 t vanilla
3/4 c canned pumpkin
1/2 c milk

For Coating
1/2 c butter, melted
2/3 c sugar
3 T cinnamon

Preheat oven 350 degrees.  Butter a donut pan (Wilton brand from Michaels $9.00)

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined.  Slowly add the dry ingredients into the mixture and stir until combined, careful not to over mix.

Using pastry bag (a Ziploc bag with end cut works also) fill each donut cup with batter.  The cups should be fairly full but not overflowing.  Bake 12-15 minutes.  Turn baked donuts out onto a wire rack let cool.

Melt butter in one bowl and combine sugar and cinnamon in another.  Brush melted butter onto warm donuts and dip into sugar mixture.  Serve