Cinnamon Sugar Baked Pumpkin Donuts

I don’t usually have enough time to bake treats for breakfast, but after a long week I decided to sleep in on Saturday morning. I thought nothing would be nicer than fresh baked donuts. I had spotted this recipe and knew that they would be perfect. I had some pumpkin in the fridge and this uses just about the amount that I needed. And baked donuts, they take no time at all!

This makes about a dozen donuts (I got 11) but I only have one 6 donut pan. Luckily, they bake so quickly that it’s no trouble to do two batches. Don’t try spooning the batter into the pan; that’s way too hard. Just put it in a piping bag or a ziplock bag and pipe them in. It takes about 20 seconds when you pipe them in, I can’t imagine how long it would take if you spooned it in.

The batter for these is fairly thick, which I wasn’t expecting. These don’t have any eggs, which I thought was strange but they turned out ok. I’d never made a powdered sugar/cinnamon mixture and that was different. I think I would prefer regular cinnamon sugar or like a cinnamon glaze. Still, these were very tasty and so nice fresh from the oven. I love the spices, and could even add some more. It was very nice to have these on a lazy weekend morning!

Cinnamon Sugar Baked Pumpkin Donuts

 

1/2 teaspoon vinegar

6 tablespoons milk

1/2 cup pumpkin puree

1/4 cup sugar

3 tablespoons unsweetened applesauce

2 tablespoons brown sugar

2 tablespoons butter, melted

2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups flour

1/2 cup powdered sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Spray two regular sized doughnut pans with cooking spray. (12 donuts total)

In a large bowl, whisk together the vinegar, milk, pumpkin puree, sugar, applesauce, brown sugar, and melted butter. Add the dry ingredients and mix until just combined.

Spoon batter into a piping bag (or plastic bag) and pipe into the wells of the prepared doughnut pan.  Fill about half full.

Bake for 10-12 minutes or until the donuts gently spring back when touched.  Cool in the pan for 5 minutes before removing from the pan.

Combine the powdered sugar and cinnamon in a ziplock bag.  Add a couple of donuts to the bag at a time and shake until thoroughly coated. Repeat with the remaining donuts.

Recipe from Christine’s Kitchen Chronicles Christine’s Kitchen Chronicles