Pumpkin Cinnamon Sugar Donuts

• Vegetarian

• Refrigerated

  • 1/2 cup Almond milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Brown sugar, light packed
  • 3 tbsp Cinnamon
  • 2 1/2 cup Flour
  • 1 tsp Salt
  • 2 cup Sugar

• Oils & Vinegars

  • 5 1/2 tbsp Coconut oil

• Bread & Baked Goods

  • 1/2 cup Pumpkin pie puree

• Dairy

  • 5 1/2 tbsp Butter, unsalted
  • 1/2 cup Milk

Found on bakerbynature.com

Description

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

Directions

• 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 - dont 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 - dont 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.

Nutrition