Pumpkin Cinnamon Sugar Donuts
User Reviews
5
Pumpkin Cinnamon Sugar Donuts
Description
Pumpkin Cinnamon Sugar Donuts combine typical pumpkin pie spices with pumpkin puree and a flour-based batter that is baked in a doughnut pan. The traditional version uses butter and milk, while the vegan adaption substitutes these with coconut oil and almond milk respectively. Baking the donuts results in a moist but firm texture that springs back when pressed. After baking and cooling slightly, each donut is dipped in melted butter or coconut oil, then rolled in a mixture of sugar and cinnamon, which forms a sweet and slightly crunchy coating.
The blend of pumpkin and warm spices creates a comforting aroma and flavor profile well suited for fall or any time pumpkins are available. These donuts avoid frying, making them less greasy but still richly flavored through the cinnamon sugar coating. The recipe is best followed exactly for balance and cooked until the donuts just spring back to the touch, to avoid over-baking.
Serving these donuts fresh brings out their tender crumb and cinnamon sugar crunch. They can be enjoyed as a breakfast treat or afternoon snack. The recipe notes suggest that if plain pumpkin puree is used instead of pumpkin pie puree, additional warming spices should be added to the dry ingredients to achieve the right flavor balance.
The two versions show flexibility in fats and liquids to suit different diets without sacrificing texture. Careful mixing avoids overworking the batter, which helps keep the donuts tender. The coating step should be done once the donuts are cool enough to handle but not completely cold to allow the cinnamon sugar to adhere properly.
Ingredients
Traditional version:
- 1 cup all-purpose flour 1/4 cup
- 1/2 cup light brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin spice
- 1/4 cup pumpkin puree for pumpkin pie
- 2 1/2 tablespoons unsalted butter melted
- 1/2 cup milk any type, used whole
For the Cinnamon sugar coating:
- 3 tablespoons unsalted butter melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
Vegan version:
- 1 cup all-purpose flour 1/4 cup
- 1/2 cup light brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin spice
- 1/4 cup pumpkin puree for pumpkin pie
- 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
Traditional version:
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- 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!
- 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.
- 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.
- 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.
- These donuts are best eaten the day they are made.
Vegan version:
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
- Gently fold the wet mixture into the dry mixture - don't over mix!
- 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.
- 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.
- 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.
- These are best eaten the day they are made.
Notes
- Use pumpkin pie puree for balanced flavor; if using plain pumpkin puree, add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves to dry ingredients.
- The donuts are best eaten on the day they are made to enjoy their tender texture and cinnamon sugar coating at its freshest.
- Do not overmix the batter; a gentle fold ensures the donuts remain light.
- Baking doughnut pan should be generously greased to prevent sticking.
User Reviews
Overall Rating
5
You'll Also Love
