Pumpkin Cinnamon Sugar Donuts

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All about pumpkins in this donut recipe!

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:

  1. Traditional version:
  2. Preheat oven to 350 degrees (F).
  3. Generously grease a doughnut pan or use a silicone one; set aside.
  4. 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!
  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 butter 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 donuts are best eaten the day they are made.
  9. Vegan version:
  10. Preheat oven to 350 degrees (F).
  11. Generously grease a doughnut pan; set aside.
  12. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
  13. Gently fold the wet mixture into the dry mixture – don’t over mix!
  14. 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.
  15. 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.
  16. 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.
  17. These are best eaten the day they are made.

 



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