Pumpkin Cinnamon Sugar Donuts
Pumpkin Cinnamon Sugar Donuts are baked, not fried, and ready in less than 20 minutes! So easy and perfect for breakfast! Pumpkin pie puree and pumpkin spice give these baked donuts incredible pumpkin flavor!
Happy day, my friends! Today is all about pumpkin, sugar, and DONUTS!
If you’re anything like me, you adore donuts in pretty much any form! That said, I am a baked donut enthusiast and choose to bust out my donut pan over boiling a pot of oil 99.9% of the time. I like my donuts fat and fluffy. S
ometimes baked donuts can be too cake-y and soft, but this version is fluffy yet firm. <— The best of both worlds, baby..
Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!
INGREDIENTS:
Traditional version:
- 1 cup + 1/4 cups all-purpose flour
- 3/4 teaspoon pumpkin spice
- 1/4 cup *pumpkin pie puree
- 2 1/2 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk (I used whole, but any type will do)
For the Cinnamon sugar coating:
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
Vegan version:
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin spice
- 1/4 cup *pumpkin pie puree
- 1 cup + 1/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 2 1/2 tablespoons coconut oil, melted
- 1/2 cup almond milk
For the Cinnamon sugar coating:
- 3 tablespoons coconut oil, melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
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, 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 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 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.