Pumpkin Donuts with Cinnamon & Sugar
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT9M
- Cook Time: 9 Minutes PT20M
- Total Time: 20 Minutes
- Difficulty: Novice
- Serves: 2 dozen mini
- Cuisine: American
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
For The Donuts
Ingredients:
- 2 cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice (or 1 tsp cinnamon & ½ tsp nutmeg)
- ⅓ cup oil
- ¾ cup sugar
- 1 egg
- 1 cup pumpkin (roasted or canned – NOT pumpkin pie filling)
- 1/2 tsp cardamom, optional
Cinnamon Sugar Coating
Ingredients:
- ½ cup butter, melted
- ⅓ cup sugar
- 1 TBS cinnamon
- ½ tsp cardamom, nutmeg or your favorite fall spices, optional
Directions:
- 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.