Pumpkin Cinnamon Sugar Donuts: Fall Delight

🎃 Pumpkin Cinnamon Sugar Donuts: Fall Delight 🎃

Ingredients:

For the Donuts:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 🧂
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup pumpkin puree 🎃
• 1/3 cup buttermilk (or non-dairy milk for vegan version)
• 2 large eggs (or flax eggs for vegan version)
• 2 tbsp unsalted butter, melted (or coconut oil for vegan version)
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted (or coconut oil for vegan version)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, buttermilk (or non-dairy milk), eggs (or flax eggs), melted butter (or coconut oil), and vanilla extract.
4. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
5. Spoon the batter into a piping bag or a plastic storage bag with the corner snipped off.
6. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
7. Bake for 10-12 mins, or until a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for a few minutes before transferring to a wire rack.

For the Cinnamon Sugar Coating:

1. In a bowl, mix granulated sugar and ground cinnamon.
2. Dip each cooled donut into melted butter (or coconut oil), then roll in the cinnamon sugar mixture.