Baked Pumpkin Cinnamon Sugar Doughnuts
Baked Pumpkin Cinnamon Sugar Doughnuts -a healthy version that tastes just as delicious!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- cooking spray with flour
- 6 tablespoons canola or grapeseed oil
- 4 tablespoons unsalted butter melted
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoons coarse salt
- 1 teaspoons pumpkin pie spice
- 1/3 cup buttermilk
- 15 ounces can pumpkin puree
- 3/4 cup dark brown sugar
- 2 eggs
- 1/2 cup salted butter melted
- 2 teaspoons ground cinnamon
- 1/2 cup sugar
Preheat oven to 350º. Spray a doughnut pan with flour spray.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk oil, 4 tbsp. melted butter, buttermilk, pumpkin puree and brown sugar until well combined. Beat in eggs. Add flour mixture and fold with a rubber spatula until the flour is incorporated.
Spoon the batter into a gallon-sized zip-top bag and use scissors to cut one of the corners open in a large hole. Squeeze the batter into the doughnut pans, filling about 3/4 full. Bake 30 minutes – a toothpick inserted into the center should come out clean.
Let cool in pans about 5 minutes, then tap out onto a cooling rack. Let cool another 10 minutes.
Meanwhile, melt 1/2 c. salted butter in a shallow bowl. Combine the sugar and cinnamon in another shallow bowl. Dip both sides of a doughnut in the butter first and then the cinnamon-sugar to coat the exterior well with the sugar. Return to the cooling rack and repeat with the rest of the doughnuts.
Any doughnuts that won’t be eaten that day will keep best in the freezer in a sealed bag or container. Let defrost on the counter about 30 minutes before eating.
Calories: 195kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 114mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2960IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 1.2mg