I still had a little canned pumpkin left from baking my Pumpkin Zucchini Chocolate Chip Cookies.
I'm usually not a doughnut person but I had some weird doughnut craving and remembered I bought that cute little babycakes doughnut maker :)
So good and made me even more excited for FALL. My favorite time of year.
Pumpkin Cinnamon Sugar Doughnuts
Babycakes
1 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 tsp. pure vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
Topping
1 cup butter, melted
1 1/2 cups sugar
3 tsp. ground cinnamon
In medium bowl, combine flour, baking powder, salt, pumpkin pie spice and cinnamon. Whisk together and set aside. I didn't have any pumpkin pie spice--so I made my own :)
In large mixing bowl, combine oil, brown sugar, egg, pumpkin and vanilla. Mix until well combined. Gradually add dry ingredients, alternating with milk. Mix just until combined. Do not over mix.
Spray babcakes doughnut maker with cooking spray and preheat as directed.
Fill with 2 TB batter. Cook for 3 minutes or until toothpick inserted comes out clean.
Meanwhile, melt butter in small bowl and in another bowl, whisk together cinnamon and sugar.
Dip hot doughnuts in butter and roll in cinnamon and sugar mixture. Repeat cinnamon and sugar and cool on wire rack.
Recipe slightly adapted from the babycakesshop.com
