Haven’t you heard? Popsicles are so out and DIY donuts are so in. It’s true. I just packed up my popsicle molds and threw em in the closet. See ya next Summer! (poor popsicle molds). I only made about 3 batches of popsicles and before I knew it, the mild (yet lovely, I’m so not complaining) autumn weather kicked in. So naturally, baked, homemade donuts are the equivalent to the winter popsicle. Obvs.
Have you ever given a donut to a kitten? Yeah, I haven’t necessarily gone out of my way to give one to mine, either. But they’re sure damn curious about them. We all know what happens when you give a cat a cupcake. Apparently they’ve already got it figured out with dogs. Pssh.
So yeah, this donut pan has been on my Amazon wishlist for an eternity, it seems, and I finally bit the bullet and ordered one a few weeks ago after I scored this awesome mini-donut pan at my friend Summer‘s yard sale. (Summer is radiculously awesome and you should totally check out her design blog if you haven’t already.) Thanks a billion, Summer! (I owe you some of these pumpkin donuts.) It totally inspired this donut fascination/craze. I swear. It’s a total zeitgeist world we live in, out there, right now. Cupcakes. PIE. French macarons. Popsicles. Homemade ice cream. Donuts. IT’S ALL A FRIGGIN ZEITGEIST, PEOPLE.
Regardless, I get kinda tired constantly going to Voodoo to get my fix. It’s nice to be able to not wait in a 2 hour line JUST TO BUY A FRIGGIN OLD-FASHION DONUT. Don’t get me wrong, I love me a Dirty Bastard from time to time, but they don’t got no pumpkin donuts. Just baking them, the sweet cinnamon-sugar scent filling up apartment my makes me feel all gushy like this article (c’mon, you know you love it).
Oh, right… back to that. If you give a cat a donut, he’ll meow “pumpkin spice donut” three times in front of a mirror and a white girl in yoga pants will appear and tell you her favorite things about Fall. (Ahem…. that would be me.) Just kidding! (Actually, sadly, I’m not.)
(If you actually made it to the end of that ridiculously digressive and ludicrous post, you’re a rockstar and deserve all the pumpkin cinnamon sugared donuts in the entire universe with extra pumpkin spice lattes on top. The donuts really are delicious. I swear.)
*Makes 24 mini donuts or you can do what I did and put half of the batter in a 6-donut pan and half in a mini 12-donut pan to have the best of both worlds
**To make the recipe vegan, simply sub out the egg for a) 1/4 cup applesauce, or b) 1 tablespoon ground flaxseeds + 3 tablespoons water stirred together until thick
BAKED PUMPKIN CINNAMON SUGAR DONUTS
For the donuts
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/8 teaspoon ground cardamom
- 1/3 cup canola or coconut oil
- 1/2 cup brown sugar
- 1 egg **
- 1 1/2 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 1/2 cup vanilla soymilk
- 1/2 cup butter or margarine, melted
- 2/3 cup sugar
- 2 tablespoons ground cinnamon
- Preheat oven 350 degrees F. Lightly coat your donut pans in baking spray.
- In a bowl, mix flours, baking powder, salt and spices together and set aside.
- In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg**, vanilla, pumpkin and soymilk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
- Using a spoon or a pastry bag fitted with a round tip, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.
- While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in to coat in the cinnamon-sugar mixture. Serve immediately.
***Note: If these are not served and eaten immediately, you can store in an airtight container overnight but don’t coat in the butter cinnamon-sugar mixture until just before serving or they may be soggy.