Preheat and Prep: Preheat your oven to 350°F (175°C) and generously spray a mini muffin tin with nonstick cooking spray.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Combine the Wet Ingredients: In a separate small bowl, whisk together the buttermilk and pumpkin purée until smooth. Set aside.
Cream the Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and light brown sugar on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Blend Wet and Dry: With the mixer on low speed, gradually add a third of the dry ingredients to the butter mixture, followed by half of the pumpkin mixture. Continue alternating between the flour mixture and pumpkin, ending with the dry ingredients. Be careful not to overmix—just combine until the batter is smooth.
Fill and Bake: Spoon a heaping tablespoon of batter into each cup of the prepared mini muffin tin. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donut bites cool in the tin for about 10 minutes before transferring them to a wire rack.
Cinnamon-Sugar Coating: In a shallow bowl, mix together the granulated sugar and cinnamon. While the donut bites are still warm, brush each one with melted butter, then roll in the cinnamon-sugar mixture until evenly coated.
Cool and Enjoy: Let the coated donut bites cool on a wire rack, then serve and enjoy!
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