Pumpkin Cinnamon Sugar Donuts (Includes vegan version)

Pumpkin Cinnamon Sugar Donuts (Includes vegan version)

Happy day, my friends! Today is all about pumpkin, sugar, and DONUTS! Confession: I’ve been dreaming about these fluffy pumpkin cinnamon sugar donuts. 

Pumpkin Cinnamon Sugar Donuts

prep 8 mins

cook 12 mins

total 20 mins

author bakerbynature

yield 6 baked donuts

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
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie puree
• 2 1/2 tablespoons unsalted butter, melted
• 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 cup + 1/4 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie puree
• 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:

1. Preheat oven to 350 degrees (F).
2. Generously grease a doughnut pan; set aside.
3. 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!
4. 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.
5. 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.
6. 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.
7. These donuts are best eaten the day they are made.

Vegan version:

1. Preheat oven to 350 degrees (F).
2. Generously grease a doughnut pan; set aside.
3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
4. Gently fold the wet mixture into the dry mixture - don't over mix!
5. 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.
6. 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.
7. 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.
8. 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.

full recipe: https://bakerbynature.com/pumpkin-cinnamon-sugar-donuts-includes-vegan-version