Baked Pumpkin Donuts with Cinnamon & Sugar - Just 20 minutes start to belly!
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Pumpkin Donuts with Cinnamon & Sugar

Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Breakfast
Servings: 2 dozen mini donuts
Author: Colleen Kennedy

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice or 1 tsp cinnamon & 1/2 tsp nutmeg
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 1 cup pumpkin roasted or canned – NOT pumpkin pie filling
  • **If you have cardamom add 1/2 tsp…the flavor is incredible!
  • Cinnamon Sugar Coating
  • 1/2 cup butter melted
  • 1/3 cup sugar
  • 1 TBS cinnamon
  • 1/2 tsp cardamom nutmeg or your favorite fall spices (optional)

Instructions

  • Preheat your oven to 350 degrees and grease your donut pan (you could also use a mini cupcake pan)
  • Combine flour, baking powder, salt, spice(s) in a medium bowl, set aside. Combine oil, sugar, egg and pumpkin in a large bowl. Add dry ingredients, stir until combined.
  • Place mixture into a pastry bag or plastic baggie (snip off one corner) and fill each donut hole to just under 3/4 full. Bake at 350 degrees for 8-9 minutes or until tester comes out clean.
  • While donuts are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon (and any other spices you may be using).
  • Pop the donuts out of the donut pan (or mini muffin pan) onto your countertop or a piece of parchment paper (hopefully you greased it well and they just pop out when you turn the pan over) while the donuts are still hot.
  • Dip your donuts/muffins one by one in the melted butter and then immediately coat with the sugar and cinnamon mixture.
  • Place on a wire rack and allow to cool….or better yet eat a few while they are hot!!
  • These are best eaten within 4-5 hours of making them.