5 star :: option for traditional, glazed too
Makes 24 mini donuts. Kids enjoy this recipe and it makes the house smell like Christmas.
Traditional version:
1 1/4 cup whole wheat flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon pumpkin spice ( cinnamon, clove, nutmeg, ginger )
1/2 cup pumpkin puree
2 1/2 tablespoons coconut oil or butter, melted
3/4 cup milk
For the Cinnamon sugar coating:
3 tablespoons unsalted butter, melted
1 cup sugar
1 1/2 tablespoons cinnamon
For the glaze coating (runny icing look):
1/2 cup powder sugar
1.5 Tb melted coconut oil or butter
dash of milk
Cook in a mini donut maker that is generously greased or bake in oven... Vegan version:
Preheat oven to 350 degrees (F).
Generously grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
Gently fold the wet mixture into the dry mixture - don't over mix!
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.
In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
Once the donuts are cool enough to handle either:
1) dip them in the melted butter, then roll them in the cinnamon sugar mixture;
2) dip into the glaze
These are best eaten the day they are made but can be covered and placed in the fridge for the next day.
by Jenalee Marshall but based on: Pumpkin Cinnamon Sugar Donuts (Includes vegan version) - Baker by Nature