As a kid, one of my favorite fall tradition was going to the nearby farm market + cider mill to get apple cider and cinnamon sugar doughnuts. A few years ago, I decided to try to make my own version of those iconic doughnuts from my youth, and was quite pleased with the result!
Made with homemade pumpkin puree and dipped in cinnamon sugar, these doughnuts are perfect treat for fall.
To prepare pumpkin purée —
Cut a pumpkin in half and scoop out the seeds & pulp.
Place the halves of pumpkin on a baking sheet and bake at 350°F until you can easily stick a fork into the flesh. Baking time will vary depending on the size of the pumpkin, but will likely be around 45 minutes for a small sized pumpkin.
Let the pumpkin cool. Then remove the skin and run through a food processor or smash with a potato masher until smooth.
Doughnut Ingredients:
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 1/2 cups pumpkin puree
- 1/2 cup melted butter
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla extract
Topping Ingredients:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup melted butter
Directions:
Combine flour, baking powder, salt, sugar, and cinnamon in a bowl. Then stir in the remaining ingredients. Pour into a standard doughnut baking pan.
Bake at 375°F for about 15 minutes. Then remove from the oven and let cool 10 minutes before removing from the pan.
While the doughnuts are cooling, prepare the melted butter and cinnamon sugar topping .
Pour the melted butter into a dish. Combine the brown sugar and cinnamon in another dish. Dunk each doughnut in the butter and then dredge it in the cinnamon sugar.
These doughnuts are best enjoyed within a day or two.
