Cinnamon Sugar Pumpkin Spice Doughnuts
Ever wondered what would happen if an Auntie Anne’s cinnamon sugar pretzel had a baby with a doughnut? Well wonder no more!
This doughnut recipe is the perfect fall treat, and it is guaranteed to impress! Not only that, but it’s super simple to make…no really! All you need is a doughnut pan (this is my favorite one!) And trust me, it’s worth the investment. Once you get the hang of baking your own, you’ll be a doughnut-making machine!
If you would like to see exactly how I made these, check out our Youtube channel! In this video, I show Look managing editor Mary-Wesley Maddox how it’s done.
Pumpkin Spice Doughnuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 tsp. baking powder
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
2/3 cup pumpkin puree
1/2 cup almond milk
1/4 cup butter, melted
Preheat the oven to 350 degrees F and spray a doughnut pan with cooking spray.
In a large bowl, whisk together pumpkin puree, eggs, almond milk, and melted butter. After everything is combined, mix in the brown sugar.
In a separate bowl, combine the rest of the ingredients (flour, baking powder, baking soda, pumpkin pie spice and salt).
Fold dry ingredients into wet ingredients.
Fill a piping bag (or large ziplock!) with the batter, and pipe into the doughnut molds.
Bake for about 8 mins (this depends on how large your doughnuts are, my pan makes smaller doughnuts so they don’t take very long. Either way, check them at 8 mins with a toothpick or a knife and if it comes out clean, they’re done.)
Cinnamon Sugar Topping:
1 cup sugar
2 tbsp cinnamon
¼ cup butter melted
Combine the sugar and cinnamon in a bowl until thoroughly mixed.
Melt the butter in a separate bowl.
You are going to take each doughnut, dip in butter and then roll around in the sugar mixture until coated.