Baked Pumpkin Donuts with Cinnamon Sugar

Soft cake-style pumpkin donuts, baked and rolled in cinnamon sugar.

1 3/4 cups all-purpose flour spooned and leveled

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 cup pumpkin puree not pumpkin pie filling

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1/4 cup milk

1 tsp vanilla extract

4 tbsp butter melted, for coating

1/2 cup granulated sugar mixed with 2 tsp cinnamon, for coating

Heat the oven to 350°F. Grease a donut pan well.

Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a large bowl.

In another bowl whisk the pumpkin, brown sugar, 1/4 cup granulated sugar, oil, eggs, milk and vanilla until smooth.

Pour the wet ingredients into the dry and stir just until combined.

Pipe the batter into the pan, filling each ring about three-quarters full.

Bake 10 to 12 minutes, until the tops spring back. Cool in the pan 5 minutes, then turn out.

Brush the warm donuts with melted butter and roll in the cinnamon sugar.