Week 9 Baked Pumpkin Cinnamon Sugar Donuts-RECIPE

Pumpkin Cinnamon Sugar Donuts

Serving Size: 1 baked donut

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

This recipe only makes 6 donuts; we doubled the recipe in cooking class. Try the Vegan option, absolutely delicious! 

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 purée- the one with all the spices already in it* or you may *substitute 1 teaspoon of pumpkin spice if you use pumpkin purée*
• 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 or gluten free Oat Bran Flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie puree the one with all the spices already in it* or you may *substitute 1 teaspoon of pumpkin spice if you use pumpkin purée*
• 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

1. Traditional version:
2. Preheat oven to 350 degrees (F).
3. Generously grease a doughnut pan; set aside.
4. 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!
5. 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.
6. 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.
7. Once the donuts are cool enough to handle, use a basting brush and brush every donut With the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
8. These donuts are best eaten the day they are made.
9. VEGAN version:
10. Preheat oven to 350 degrees (F).
11. Generously grease a doughnut pan; set aside.
12. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
13. Gently fold the wet mixture into the dry mixture - don't over mix!
14. 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.
15. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
16. 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.
17. These are best eaten the day they are made.

Notes

Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients OR 1 teaspoon of Pumpkin Spice