Pumpkin Cinnamon Sugar Donuts Recipe

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Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!
yield 6 baked donuts

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. Visit Pumpkin Cinnamon Sugar Donuts @ bakerbynature.com for full instructions.