Cinnamon Sugar Pumpkin Donuts
These cinnamon sugar pumpkin donuts are soft and fluffy baked donuts that are covered in a crunchy cinnamon sugar mixture. Both pumpkin spice and pumpkin purée are used to give them the best pumpkin flavor!
Servings: 6 donuts
Calories: 356kcal
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients
Pumpkin Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup Lifeway Kefir Organic Plain Whole Milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 4 tablespoons butter, melted
- ½ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Pumpkin Donuts
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, kefir milk, sugar, and vanilla extract until combined.
- Add the dry ingredients into the wet and gently fold together using a rubber spatula until combined (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 9-12 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Cinnamon Sugar Coating
- Once the donuts have cooled, melt the butter.
- In a small bowl, mix together the sugar and cinnamon. Use a pastry brush to coat the melted butter over each donut (or you can dip the donuts) and then dip into the cinnamon sugar mixture. I doubled dip each donut.
- Serve immediately and enjoy. Keep any leftover donuts in an airtight container at room temperature or in the refrigerator for up to 3 days.
Notes
- Baking Pan: You'll need a 6-count doughnut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with non-stick cooking spray.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziplock bag and pipe the batter into the donut cups. This method makes it less messy too.
Nutrition
Serving: 1donut | Calories: 356kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 348mg | Potassium: 109mg | Fiber: 2g | Sugar: 40g | Vitamin A: 3475IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
