2 tblspn butter, softened to melted
1 cup sugar
3 cups flour
4 1/2 teaspoons baking powder or 1 heaping tablespoon
1/2 teaspoon salt
1/2 heaping teaspoon pumpkin pie spice
1 cup milk
Blend 10 tablespoons butter with 1 cup of sugar.
Add the eggs and mix well.
Add flour, baking powder, salt and pumpkin pie spice.
Blend in the milk and mix together thoroughly. If the dough does not mix fully (ie, some dry material is left) add milk in small splashes to get all ingredients damp and sticking together.
Grease desired baking surface. For the mini-cakes I use miniature angel food cake pans. You can use the batter with almost any shape container. If you have a thick center (more than ~ 3 inches of batter in one spot) add slightly to the baking time, longer baking makes drier doughnuts well before burning.
Fill desired baking surface 1/3 to 1/2 full.
Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
Top with your favorite toppings. This recipe will come out nicely without adding much of anything, tasting close to spice cake. Some of my personal favorites are: Smores (melted marshmallow, graham cracker chunks, and chocolate on top,) Banana crème pie (sliced banana and whipped cream merengue on top,) and strawberry-orange twist (alternate chunks of fresh strawberry and orange pushed into the top, with a very light vanilla and hazelnut frosting.)