A few days ago, the kids and I had a blast making (and devouring!) these baked pumpkin cinnamon and sugar donuts. Could there be a more perfect recipe for fall?!
With the flavors of cinnamon and pumpkin, they truly tasted like autumn. We ate them warm out of the oven while I read Amos Fortune, Free Man, a captivating biography that we are reading as part of our history curriculum this year. It was a deliciously wonderful time.
Can you tell that the kids loved these donuts? 🙂 I love these kiddos.
Best of all, they are baked, so they are a bit more healthy than fried donuts. I use and love these pans for all these pumpkin donuts and also these baked chocolate donuts.
Tip: fill a large ziplock bag with batter, snip the corner, and then pipe into your donut pans. So much less mess than using a spoon.
I hope you get the chance to make these soon; you’ll love these delish fall donuts so much!
- for donuts:
- 1¼ C flour
- ½ C light brown sugar or white sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ C 100% pumpkin puree
- 2½ T butter, melted
- ½ C milk
- for the cinnamon sugar coating:
- 2 Tablespoons unsalted butter, melted
- ½ C sugar
- 2 t cinnamon
- Preheat oven to 350 degrees. Spray a donut baking pan with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin pie spice. Set aside.
- In a medium separate bowl, whisk together the pumpkin puree, melted butter, and milk. Gently fold in the wet mixture to the dry.
- Place entire mixture into a large ziploc bag (then cut off a corner) and pipe the batter into the 6 donut rounds. There should be exactly enough dough for 6 doughnuts.
- Bake for 10 minutes. Turn donuts over onto a wire rack for cooling.
- To make the cinnamon sugar coating, place the melted butter in a shallow bowl and stir together the cinnamon and sugar in a separate bowl. When the donuts are cool enough to touch, dunk one half of each doughnut into the butter, and then straight into the cinnamon sugar mixture. Flip over and repeat dunking in butter and cinnamon and sugar.
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