I hate goodbyes…

I hate goodbyes! I’m not ready to say goodbye to Summer & hello to Fall! However, these baked Pumpkin Cinnamon Sugar donuts {or muffins} are helping me ease into the change of seasons.  I love everything about summer. Heading down the shore {LBI}, dining al fresco, lightning bugs, baseball games, mini golf, peach season, added daylight. The list goes on and on…I’m a summer girl through and through.  I’ll even take the humidity and I’ve got naturally curly hair! 

I wanted to kick off the start of September with something pumpkin. Even though I’m a cupcake gal, I’m also a big time donut gal. My birthday is in September and last year I celebrated with donuts instead of cupcakes or a cake. So what better way to get this party started {I mean month started} than baking up these treats and sharing the recipe. I made these donuts at the bakery two weeks ago and they were a hit! You can also make these into muffins in case you don’t have donut pans. I was living on the edge, so I made both. 

This recipe is super easy! You don’t even have to use a mixer for this one. I just used my whisk and spatula. Have fun! If there are any left, feel free to drop some off to me. I promise I won’t make you sing “Happy Birthday”, light a candle or anything like that. On second thought…

Until next time, keep it sweet! -Ange

 

 

 

In medium bowl, stir together flour, salt, baking powder, & pumpkin pie spice. Set aside.

 

 

 

In large bowl, whisk together pumpkin, oil, eggs, & sugar.

In large bowl, whisk together pumpkin, oil, eggs, & sugar.

 

 

 

Slowly add the flour mixture into the pumpkin mixture, just until smooth.

Slowly add the flour mixture into the pumpkin mixture. Stir just until smooth.

 

 

 

If baking muffins, line the muffin/cupcake tins with liners. Fill 3/4 full.   If baking donuts, spray donut pans w/non-stick spray. You can use a pastry bag (no tip) or cut the corner of a plastic bag. Fill the donut pans.

If baking muffins, line the muffin/cupcake tins with liners. Fill 3/4 full.
If baking donuts, spray donut pans w/non-stick spray. You can use a pastry bag (no tip) or cut the corner of a plastic bag to fill the donut pans.

 

 

 

After the muffins/donuts are baked and still warm, brush the tops of the muffins with melted butter & dip into cinnamon sugar. For the donuts, in a large bowl, coat both sides of the donut with cinnamon sugar.

After the muffins/donuts are baked and still warm, brush the tops of the muffins with melted butter & dip into cinnamon sugar. For the donuts: in a large bowl, coat both sides of the donut with cinnamon sugar.

 

 

 

 

 

 

 

 

 

 

Recipe: Baked Pumpkin Cinnamon Sugar Donuts/Muffins

*Makes 16 muffins.

*Makes 12 donuts.

3 large eggs

1- 1/2 cups granulated sugar

1 -1/2 cups pumpkin

1 -1/2 teaspoons pumpkin pie spice

1- 1/2 teaspoons salt

1-1/2 teaspoons baking powder

1-3/4 cups + 2 Tablespoons flour

1 teaspoon vanilla

*6 Tablespoons cinnamon sugar

*3 Tablespoons melted butter

 

Instructions:

Preheat oven to 350 degrees.

-In medium bowl, stir together flour, salt, baking powder, & pumpkin pie spice. Set aside.

-In a large bowl, whisk together pumpkin, oil, eggs, & granulated sugar.

-Slowly add the flour mixture into the pumpkin mixture. Stir until smooth.

-If making muffins, line the muffin/cupcake tins with liners. Fill 3/4 full.

-If making donuts, spray donut pans with non-stick spray. You can use a pastry bag (no tip) or cut the end off of a plastic bag to fill the donut pans. Make sure you that when you cut the plastic bag, the opening isn’t too big. You want the opening to be about 1-1/2 inches.

-Bake 16-18 minutes for donuts.

-Bake 18-20 minutes for muffins.

-After the muffins/donuts are baked and still warm: For muffins – brush tops of muffins with melted butter and dip into cinnamon sugar to coat {I used a small to medium size bowl for the cinnamon sugar}. For donuts – in a large bowl, coat both sides of the donut with cinnamon sugar.

 

 

 

Leave a Reply