Baked Pumpkin Donuts | Cinnamon Sugar
Experience the ultimate autumn delight with these irresistible baked donuts made from pumpkin, and covered in an enchanting dust of cinnamon sugar!
Looking for some inspiration?… For more Recipes with Pumpkin, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Cinnamon Sugar Recipes, click HERE! ; for more Donuts Recipes, click HERE! ; for more Cupcake Recipes, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
If you love Everything with Pumpkins, you are going to Love my Cozy Fall Cooking & Baking Selection ; click HERE!
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Baked Pumpkin Donuts | Cinnamon Sugar
Experience the ultimate autumn delight with these irresistible baked donuts made from pumpkin, and covered in an enchanting dust of cinnamon sugar!
Equipment
Ingredients
- 2.12 oz (60 g) butter (Melted)
- 4.41 oz (125 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1 g) baking powder
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) pumpkin pie spice (Homemade recipe HERE)
- 1/4 tsp (1.5 g) sea salt
- 2.65 oz (75 g) light brown sugar
- 1.76 oz (50 g) granulated sugar
- 1 egg (Large | At Room Temperature)
- 7.50 oz (213 g) pumpkin purée
- 1 tsp (5 g) vanilla bean paste (My Personal Addition)
CINNAMON SUGAR COATING
- 1.60 oz (45 g) butter (Melted)
- 2.47 oz (70 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
Instructions
- Place your Favorite Fall Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Line a muffin/donut tray like you would usually do and set aside. NOTE: For this recipe, I used my Pumpkin Fall Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 350℉/180℃.
PUMPKIN DONUTS PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.2.12 oz butter
- In a mixing bowl, whisk the all-purpose flour together with the baking soda, baking powder, ground cinnamon, pumpkin pie spice and sea salt.4.41 oz all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/4 tsp sea salt
- In a separate mixing bowl, whisk the cooled melted butter together with the granulated sugar and light brown sugar until no sugar lumps remain. Whisk in the egg, the pumpkin purée and the vanilla bean paste until smooth. Set aside.2.65 oz light brown sugar, 1.76 oz granulated sugar, 1 egg, 7.50 oz pumpkin purée, 1 tsp vanilla bean paste
- Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold until just combined.
- Scoop the batter into the wells of your prepared Fall mold (up to 3/4).
BAKE!
- Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your donuts from 10 minutes). It is ready when the toothpick inserted comes out with little to no crumbs.Once your Baked Pumpkin Donuts | Cinnamon Sugar are out of the oven, let them cool for about 10 minutes in the mold before demolding to your cooling rack.
CINNAMON SUGAR PREPARATION / ASSEMBLY
- Place butter in a small sauce pan and heat on low until melted. Set aside to cool down in a small bowl.In a separate bowl, mix in the sugar and ground cinnamon together. Brush the cooled melted butter on the still warm donuts. Then. toss them in the cinnamon sugar preparation.
- Enjoy! Autumn Leaves & Pumpkins Please!NOTE: These donuts are best when enjoyed the day off and stored at room temperature up to 3 days.
YouTube Video
Nutrition
Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 168mg | Potassium: 65mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2998IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Haley from the Blog If You Give a Blonde a Kitchen ; Recipe: “Baked Pumpkin Donuts” Thank you for the amazing recipe, these turned out super delicious, everyone asked for seconds! ~Nessa
Découvrez le délice ultime de l’automne avec ces irrésistibles duffins au potiron saupoudrés de sucre à la cannelle!
TRÈS MIGNON ET TELLEMENT PARFUMÉ ! ON DIRAIT DU PAIN D’ÉPICES.
Ah c’est la couleur du potiron, pour moi il n’y a rien de plus beau 🙂 Bisous, ~Nessa
comme je me serai régalée avec tes donuts
bonne journée
bisous
Oui je pense aussi Vaness’, ils sont vraiment extras! Bises, ~Ness
de jolis beignets mais jamais gouté la citrouille
très bon après-midi bises
Le potiron c’est vraiment délicieux un peu comme la patate douce mais moins épais je dirais. Grosses Bises, ~Nessa