Baked Cinnamon & Sugar Pumpkin Donuts

Baked Cinnamon & Sugar Pumpkin Donuts - An easy recipe for baked pumpkin donuts coated in cinnamon-sugar. Best fall treat, of course, next to PSL.

Prep Time 20

Cook Time 12

Total Time 45

Servings donuts

Calories 338kcal

Author Sandra

Preheat oven to 350 degrees. Grease 2 donut pans using cooking spray. Recipe makes 18 donuts.
In a large bowl combine all of your dry ingredient flour, cinnamon, nutmeg, allspice, cloves, salt, and baking powder, stir together and set aside.
In a small bowl or 4 cup measuring glass combine milk, pumpkin puree, brown sugar, oil, eggs, and vanilla extract, mix until well combined.
Mix together the wet with the dry ingredients until thoroughly combined.
If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter and pipe the dough evenly into the prepared pans.
Bake for 12 minutes, remove from oven and cool for 2 minutes before you turn them over on to a cooling rack. Let the donuts cool on rack.
Once donuts have completely cooled, melt butter in a small mixing bowl. Then in large mixing bowl combine sugar and cinnamon, stir together.
Dip the entire donut in the melted butter, make sure both sides get dunked. Then gently shake off the excess butter, and place in sugar and toss or cover until completely coated, place back on cooling rack. Repeat with the rest of the donuts, until all donuts are covered.
Store on cooling rack until ready to eat, I like to let them sit for a bit I think they taste better this way, but my kids would disagree. I liked them 2-3 hours later, I felt the flavors stood out more and oh my they are oh, so good!

Recipe Adapted from Damn Delicious