Cinnamon Sugar Baked Pumpkin Donuts

Course Breakfast

Cuisine American

Diet Low Salt

Keyword canned pumpkin, cinnamon

Servings donuts

Adjust an oven rack to the middle position and preheat the oven to 350F. Lightly grease the donut pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cloves.
In a liquid measuring cup, whisk together the buttermilk and pumpkin puree.
In the bowl of a stand mixer fitted with a paddle, beat the butter for a minute until creamy. Add the brown sugar and beat on medium until light and fluffy, 2-3 minutes. Beat in the vanilla and then the eggs, one at a time, scraping down the bowl as needed. With the mixer on low, add the flour mixture in three additions, alternating with two additions of the pumpkin mixture, and beat to combine.
Scoop or pipe the batter into a donut pan, filling almost to the top (using a piping bag or a ziploc bag with the corner snipped off to pipe the donuts will make for a more even donut, but a spoon will work, too). Smooth the top if needed. Bake for 8-10 minutes (or longer if your pan is deeper, see note), until a toothpick comes out clean.
In a medium bowl, mix together the sugar and cinnamon for the sugar coating.
Flip the donuts from the pan onto a wire rack. Working with one at a time, brush the donuts all over with butter, and then coat both sides in the sugar mixture. Let cool on the wire rack. The donuts are best eaten the same day they are made.

Recipe adapted from Everyday Food.