Apple Cider Donut Pumpkin Cakelets

Cakelets:

• 1 1/2 cups flour
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup 100% apple juice or apple cider
• 1/2 cup light or dark brown sugar, packed
• 5 Tbsp butter, melted
• 1 large egg, beaten
• 3/4 tsp pure vanilla extract

Cinnamon Sugar Topping:

• 5 Tbsp butter, melted
• 1/2 cup granulated sugar
• 1/2 Tbsp cinnamon

Preheat oven to 350°F. Prepare Pumpkin Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. In a medium bowl, combine apple juice or cider, brown sugar, melted butter, beaten egg and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Fill cavities of pan half full of batter. Gently tap pan on towel-covered countertop to remove any air bubbles.

Bake for 10-12 minutes, until tester inserted comes out clean. Cool donuts in pan for 5 minutes, then invert onto a cooling rack. Wash and dry pan, spray with baking spray and bake remaining batter.

While cakelets are cooling, make the topping. Melt butter in a small bowl. In another small bowl, whisk sugar and cinnamon. While cakelets are still warm, dip sides and decorative tops into melted butter and then into cinnamon-sugar mixture. Yields 16 cakelets