I didn't think I would really like baked donuts but I was wrong. Pumpkin baked donuts topped with cinnamon and sugar are a perfect celebration of fall and work perfectly with a hot cup of coffee.
½teaspoonof ground cinnamonnutmeg, and ginger (combined)
2eggs
½cupmaple syrup
¼cupvegetable oil
¾cuppumpkin puree
¼cupwhole milk
2teaspoonsvanilla extract
Cinnamon Sugar Topping:
¼cupgranulated sugar
1Tablespooncinnamon
Instructions
Preheat the oven to 350 degrees. Lightly grease a doughnut pan with butter.
In a large mixing bowl, combine the flour, baking powder, one teaspoon salt, and cinnamon. In another medium mixing bowl, whisk together the eggs, maple syrup, vegetable oil, pumpkin puree, milk and two teaspoons vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth.
Spoon the batter into the doughnut molds. Bake for 20 to 24 minutes, until lightly golden brown around the edges.
The doughnuts should feel a bit soft. Let cool in pan for 5 minutes and then place on a cooling rack and allow to cool for 5 minutes.
Once cool to the touch, roll them in the cinnamon sugar mixture.