1teaspoonxanthan gumomit if your all-purpose flour contains this or guar gum
1teaspoonbaking powder
1teaspoonpumpkin pie spice
½teaspoonground cinnamon
¼teaspoonnutmeg
¼teaspoonkosher salt
Cinnamon Sugar Coating
2tablespoondairy free buttermelted
⅓cgranulated sugar
1teaspoonground cinnamon
Instructions
Pumpkin Doughnuts
Preheat oven to 350°F. Spray a donut pan with nonstick spray, set aside.
In a large bowl, stir together the pumpkin puree, sugar, oil, and milk; set aside.
Next in a medium bowl mix together the flour, xanthan gum if needed, baking powder, and spices.
Slowly add the dry ingredients to the wet. Scrape down all sides and bottom of the mixing bowl.
Then transfer the donut batter to a Ziploc bag with a corner cut off or a frosting piping bag.
Evenly pipe the donut batter into the 6 cavities. Note-- we like large fluffy donuts so we pipe the batter into 5 cavities.
Place in the oven for 15 minutes or so depending on how much batter is in each cavity.
Then remove from the oven to a cooling rack for 15 minutes.
Cinnamon Sugar Coating
Melt butter in a bowl. Place cinnamon sugar coating in small, shallow bowl.
Using a pastry brush lightly brush butter onto each side of the donut. Too much butter will make the sugar dissolve, so use the butter sparingly.
Then dip the donuts into the cinnamon sugar. Be sure to coat all sides of the donuts. We like to double-dip the donuts in the cinnamon sugar. It really coats them well just like bakery-style donuts.
Serve immediately. Store leftovers up to a day in an airtight container on the counter.
Notes
To freeze donuts-- allow to cool completely after dipping in cinnamon sugar. Wrap each donut in plastic wrap and transfer to a Ziploc bag. Freeze up to a month. Allow to thaw at room temperature or heat in the microwave.