Pumpkin Donuts with Cinnamon Sugar
These pumpkin spiced donuts are family-friendly and delicious! You only need a few ingredients and about 30 minutes to bake a batch.
Ingredients
Pumpkin Donut Batter
- 1 cup regular or non-dairy milk
- 1 cup pumpkin puree
- 1 cup cane sugar, coconut sugar, or ⅓ cup purecane sugar substitute
- ⅓ cup melted regular or vegan butter
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Sugar Topping
- ¼ cup cane or coconut sugar
- 1 teaspoon cinnamon
Instructions
Pumpkin Donuts with Cinnamon Sugar
- Preheat the oven to 350
- Mix the non dairy milk, pumpkin puree, sugar, melted vegan butter, vanilla, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. Then, add the flour and mix until a smooth batter is formed.
- Spoon the batter into 16 to 18 greased silicone donut molds. Bake in the oven for about 25 minutes or until the donuts are golden.
- While the donuts are baking, mix the sugar and cinnamon topping.
- Allow the donuts to cool before tossing them in the cinnamon sugar. If the cinnamon sugar isn't sticking, you may lightly spray them with a olive oil or coconut oil spray before tossing them in the cinnamon sugar.
Video
Notes
You can replace the cinnamon, nutmeg, cloves and ginger in the donut batter with 1 ¾ teaspoon of pumpkin pie spice if preferred!
Nutrition
Serving: 1Calories: 147kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 152mgPotassium: 56mgFiber: 2gSugar: 16gVitamin A: 2622IUVitamin C: 2mgCalcium: 59mgIron: 1mg
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