• Place your Favorite Fall Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

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 favorite Fall mold (up to 3/4).
  

BAKE!

• Bake for 12 minutes at 350F/180C. (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

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down in a small bowl.
  2.47 oz granulated sugar
• In a separate bowl, mix in the sugar and ground cinnamon together.
  1 tsp ground cinnamon, 1.60 oz butter
• Brush the cooled melted butter on the still warm donuts. Then toss them in the cinnamon sugar preparation. Enjoy! Autumn Leaves & Pumpkins Please!
  
• N.B. These donuts are best stored at room temperature up to 3 days.