Pumpkin Donuts with Cinnamon & Sugar
Servings: 12 servings
Baked Pumpkin Donuts with cinnamon sugar. So tasty and so quick to make!
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice or 1 teaspoon cinnamon & ½ teaspoon nutmeg
- ⅓ cup oil
- ¾ cup sugar
- 1 egg
- 1 cup pumpkin roasted or canned – NOT pumpkin pie filling
- **If you have cardamom add ½ tsp…the flavor is incredible!
- Cinnamon Sugar Coating
- ½ cup butter melted
- ⅓ cup sugar
- 1 TBS cinnamon
- ½ teaspoon cardamom nutmeg or your favorite fall spices (optional)
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 ¾ 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.
Serving: 12servings | Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 217mg | Potassium: 68mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1082IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg