Baked Pumpkin Donuts with Cinnamon Sugar
- ⅓ cup butter or dairyfree alternative
- 1 cup sugar
- 2 eggs room temperature if possible
- ½ 15 oz can pure pumpkin equals 1/2 cup + 1/3 cup pure pumpkin
- ⅓ cup water
- 1⅔ cup gluten free all purpose Flour I use GF Jules All purpose flour - affiliate link
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon Cinnamon
- 1/4 - ½ teaspoon ground cloves according to tastes
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup 115g unsalted butter, melted OR 1/2 Coconut Oil, Melted
- Baking brush
- Preheat oven to 350 and grease donut pan.
- In a large bowl, cream butter and sugar until fluffy.
- Stir in eggs, pumpkin and water.
- In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
- Add dry ingredients to wet & mix well.
- Pour into donut pan, filing each donut form up to the top of the donut hole (so that you can see the donut hole)
- Bake 16-18 minutes or until toothpick comes out clean.
- Remove from oven. Let sit 5 minutes, then invert donut pan to remove donuts and let cool on a wire rack.
- Repeat baking donuts in donut pan until dough is used up.
- TIP: if freezing some donuts, freeze before topping with cinnamon sugar. Defrost and top with cinnamon sugar when ready to serve.
Top the donuts
- Combine the sugar and cinnamon in a medium bowl.
- Use a baking brush, brush the donuts with either melted butter or melted coconut oil (both worked equally well and tasted the same), then dunk into the cinnamon sugar mixture coating all sides.
- NOTE: You can dip the donuts in cinnamon sugar without coating them with oil or butter but the cinnamon sugar won't stick as well.
- Donuts are best served immediately.
- Leftovers keep well covered tightly at room temperature for up to 2 days.