Pumpkin Cinnamon Sugar Donuts
Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!
Ingredients
Traditional version:
- 1 and 1/2 cups (180g) all-purpose flour
- 1/2 cup light brown sugar packed
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup (113g) pumpkin puree
- 1 large egg
- 1 teaspoon molasses optional
- 1 teaspoon vanilla extract
- 3 Tablespoons (42g) unsalted butter melted
- 1/2 cup milk (I used whole, but any type will do)
For the Cinnamon sugar coating:
- 5 Tablespoons unsalted butter, melted
- 1 cup (199g) granulated sugar
- 1 and 1/2 Tablespoons pumpkin pie spice
Vegan version:
- 1 and 1/2 cups (180g) all-purpose flour
- 1/2 cup light brown sugar packed
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 3 Tablespoons coconut oil melted
- 1/2 cup almond milk
For the Cinnamon sugar coating:
- 6 Tablespoons coconut oil melted
- 1 cup (199g) granulated sugar
- 1 and 1/2 tablespoons pumpkin pie spice
Instructions
Traditional version:
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, egg, molasses, vanilla, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon mixture into prepared doughnut pan, and bake for 12 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
- Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
- These donuts are best eaten the day they are made.
Vegan version:
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
- Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
- Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
- These are best eaten the day they are made.
Notes
Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients.
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