Baked Cinnamon Sugar Pumpkin Donuts

Soft tender pumpkin donuts, baked to perfection, and covered in butter and cinnamon sugar.

Servings 12 servings

Preheat oven to 350 degrees. Spritz a doughnut baking pan with a little cooking spray. Set aside.
In a large bowl, whisk together the dry ingredients, set aside.
In a medium separate bowl, whisk together the pumpkin puree, melted butter, and milk. Gently fold in the wet mixture to the dry (be very careful to not overmix).
Place entire mixture into a large ziploc bag (then cut off a corner) or large piping bag without a tip, and pipe the doughnut dough into the 6 doughnut rounds. Err on the side of underfilling them so they don't bake into a mound and hide the center hole. Bake for 10 minutes. Turn doughnuts over onto a wire rack for cooling.
To make the cinnamon sugar coating, place the melted butter in a shallow bowl and stir together the cinnamon and sugar in a separate bowl.
When the doughnuts are completely cooled, dunk one half (or both sides if you'd like) of each doughnut into the butter, and then straight into the cinnamon sugar mixture.
Place back onto the wire rack. Serve immediately, and enjoy!