Print Recipe
Cinnamon Sugar Pumpkin Donuts
2 eggs, beaten
1 cup granulated sugar
2 Tbsp oil
1/2 cup buttermilk
1 cup canned pumpkin
3 cups all purpose flour
2 tsp kosher salt
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp ground cinnamon
1/4 tsp ground ginger
3 Tbsp melted butter
1/2 cup granulated sugar
2 tsp ground cinnamon
Plug in your donut maker to preheat. Or preheat your oven as directed with non-stick donut pans.
In a mixing bowl beat the eggs and sugar until light and fluffy. Add in the pumpkin, oil, and buttermilk. Mix until all ingredients are evenly incorporated. In a separate bowl mix the flour, salt, baking powder, baking soda, nutmeg, 1 tsp cinnamon, and ginger. Combine the dry ingredients with the wet ingredients and stir until all the flour is incorporated in the batter.
Take a gallon size zip top bag and with your hand in one corner press down inside a glass and pull the edges over the rim of the glass. Fill with donut batter. Open the lid of the donut maker and spray with non-stick cooking spray. With a pair of scissors cut a 1/4-1/2 inch hole from the corner of the bag. Pipe a full circle of batter into each circle, the batter should be a little taller than the lip of the mold or you will not have nice fully shaped donuts. Close the lid and bake until the green light illuminates.
Melt the butter in a bowl big enough to fit a donut. In a separate bowl combine the cinnamon and sugar.
With the edge of a plastic knife pop out each donut and place on a plate. Fill each donut mold with more batter and close the lid. Refill your piping bag as needed. Dip each cooked donut top into melted butter, then into the cinnamon sugar and place on a serving plate. Repeat until all the batter is used.
(My boys seemed to think that both sides needed cinnamon sugar, but they ate these just fine, I figured if they were eating it without both sides coated then they didn't really need the extra sugar!)
Yield: 20-24 small donuts
