Baked Pumpkin Cinnamon and Sugar Donuts

• Vegetarian

• Produce

  • 1/4 cup 100% pumpkin puree

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Brown sugar or white sugar, light
  • 2 tsp Cinnamon
  • 1 1/4 cup Flour
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 2 1/2 tbsp Butter
  • 2 tbsp Butter, unsalted
  • 1/2 cup Milk

Found on theginghamapron.com

Description

Ingredients

• 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

Directions

• 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.