photo taken by iphone,Pumpkin Cinnamon Sugar Donuts Ingredients: Traditional Version: 1 1/4 cups all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon pumpkin spice 1/4 cup pumpkin pie puree 2 1/2 tablespoons unsalted butter, melted 1/2 cup milk (any type) For the Cinnamon Sugar Coating: 3 tablespoons unsalted butter, melted 1 cup granulated sugar 1 1/2 tablespoons ground cinnamon Vegan Version: 1 1/4 cups all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon pumpkin spice 1/4 cup pumpkin pie puree 2 1/2 tablespoons coconut oil, melted 1/2 cup almond milk For the Cinnamon Sugar Coating: 3 tablespoons coconut oil, melted 1 cup granulated sugar 1 1/2 tablespoons ground cinnamon Directions: Traditional Version: Preheat the oven to 350°F (175°C). Generously grease a donut pan and set aside. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and pumpkin spice. In a separate bowl, whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry ingredients, mixing just until combined. Do not overmix. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack to cool further. Meanwhile, prepare the cinnamon sugar coating. Melt the butter and set aside. In a medium bowl, combine the granulated sugar and cinnamon. Once the donuts are cool enough to handle, dip each donut in the melted butter, then roll in the cinnamon sugar mixture. Repeat with all donuts. Best enjoyed the day they are made. Vegan Version: Preheat the [...]