Pumpkin Spice Baked Donuts
These pumpkin spice donuts coated in delicious cinnamon sugar are baked, instead of fried. Fluffy, moist, and the perfect fall treat!
Ingredients
- 2 cupsall purpose flour
- ⅝ cupbrown sugar
- 3 teaspoonspumpkin pie spice
- 2 teaspoonsbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonkosher salt
- 1 cuppumpkin puree
- ¼ cupmaple syrup
- 2eggs
- ⅓ cupcoconut oil (melted)
- 2 teaspoonsvanilla extract
- non-stick cooking spray
- ¼ cupcoconut oil (melted)
- ¾ cupgranulated sugar
- 1 teaspoonground cinnamon
- 1 teaspoonpumpkin pie spice
Directions
- 1
Preheat oven to 350F degrees
- 2
In a medium bowl combine all the dry ingredients. Flour, brown sugar, pumpkin spice, baking powder, baking soda, salt. Mix to combine.
- 3
In a separate small bowl combine all the wet ingredients. Pumpkin puree, maple syrup, egg, coconut oil, vanilla extract. Use a whisk to combine.
- 4
Slowly mix the wet ingredients into the dry ingredients, until just combined. Do not over mix.
- 5
Using a gallon ziplock bag, pour all the batter in, push it to the corner and cut a 1/2inch hole on the corner to create a piping bag. If you do not have a ziplock you can spoon the mixture into the donut pan.
- 6
Spray the donut pan with cooking spray and pipe the batter in a circular motion to form donut. Only fill donut mold about 3/4 full.
- 7
Place in oven for 18 minutes and then remove from oven. Insert a toothpick and they are done if the toothpick is cleanly removed. Carefully remove the donuts from the pan using a spoon, and place on cooling rack for 5 minutes.
- 8
While the donuts cool, combine the dry ingredients for the cinnamon topping: sugar, cinnamon, pumpkin spice. Using a brush, lightly brush each side of the donut with the melted coconut oil and then twist/dip into the cinnamon sugar. You can do one side or both sides. Best served/eaten fresh.