Easy and delicious, these pumpkin cinnamon sugar donuts are a great fall breakfast option when you have a houseful of guests.
Cook Time: 25min
Pumpkin Cinnamon Donut 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 pinch of ground nutmeg
1/4 cup pumpkin pie puree
2 1/2 tablespoons unsalted butter, melted
1/2 cup whole milk
Cinnamon Sugar Coating Ingredients
3 tablespoons unsalted butter, melted
1 cup sugar
1 1/2 tablespoons cinnamon
Preheat oven to 350 degrees (F).
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. Don’t over-mix.
Spoon mixture into the greased doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Once out of the oven, let cool for a few minutes in the pan before transferring them to a wire rack to cool for a few more minutes.
Make the topping- 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, gently dip but don’t soak them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all of the pumpkin cinnamon donuts are covered.