Pumpkin Cinnamon Sugar Donuts

Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!

Servings: 6 baked donuts

Ingredients

• 1 cup + 1/4 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon pumpkin spice 
• 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

Instructions

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.

Recipes by bakerbynature.com

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