A light sprinkle of cinnamon and sugar coat these soft and chewy baked pumpkin doughnuts for a perfect brunch centrepiece.
I’m going to let you guys in on a little secret. I love Tim Hortons’ doughnuts.*
I know, I know! They’re shipped to the stores frozen, having been made in some factory with god-knows-what ingredients. Yet, their taste is still somehow delicious, even when you crawl out of bed at 5 a.m. and wait in the drive-thru for 10 minutes.
Fortunately, I’ve found a doughnut that’s even better than the Timmies offerings down the street: homemade cinnamon sugar pumpkin doughnuts.
Which brings me to another secret: before these doughnuts, I was pretty anti-pumpkin. While I love to hollow out and carve a real pumpkin like nobody’s business, I never quite latched onto the pumpkin bandwagon of Pinterest dessert fervour and PSLs.
Pumpkin cheesecakes? No, thank you. Bring me my cheesecake without the sacrilege, please. Pumpkin spice cookies? Get real.
These pumpkin doughnuts are different, though. They’re rich and cake-like without throwing a pumpkin-flavoured baseball at your tastebuds, plus they are coated in sugar. And cinnamon. Nothing coated in sugar and cinnamon is bad. I’d imagine if you coat garbage in enough sugar, it might taste halfway decent.
Compared to my previous yeast-based doughnut recipe, this is a walk in the park. The beauty of a doughnut pan, which is used in this recipe, means that you: a) Don’t have to use fussy yeast as it’s a baked cake doughnut, and b) It takes virtually no time at all. Pans are wonderful.
These cinnamon sugar pumpkin doughnuts are the kind of dessert you don’t have to feel bad about for serving at breakfast. In fact, I encourage it. They’re a breakfast- and brunch-lover’s dream.
* Unfortunately, I’m not sponsored by Tim Hortons. Oh boy, I wish.
Total Cost = $3.72 (Budget breakdown below recipe)
- 2 cups all-purpose flour
- ½ cup brown sugar
- 1 and ½ tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 cup canned pumpkin purée
- 2 eggs
- ¼ cup non-dairy milk (or cow's milk)
- ¼ cup butter, softened to room temperature
- ¼ cup butter, melted
- ½ cup white sugar
- 1 tbsp. cinnamon
- Preheat oven to 325 degrees and coat a doughnut pan with cooking spray.
- In a large bowl, mix flour, brown sugar, baking powder, cinnamon, nutmeg, salt and baking soda until combined.
- Add in pumpkin purée, eggs, milk, and softened butter. Beat with an electric mixer on low until a combined batter forms. Pour batter into a large Ziploc bag and cut the tip off one end. Using your batter-filled bag, pipe into doughnut pan. Tap on counter firmly to remove air bubbles and settle the batter.
- Bake in preheated oven for 14-16 minutes until doughnuts spring back when touched and are lightly golden orange. Remove from pan and let cool on a rack for 5-10 minutes.
- While the doughnuts are cooling, pour melted butter onto a plate. Mix sugar and cinnamon on another plate.
- When doughnuts have cooled, dip them in melted butter on all sides and shake off excess. Transfer to sugar mixture to coat. Serve immediately.
Recipe adapted from All Recipes.
2 cups all-purpose flour = $0.24
1/2 cup brown sugar = $0.36
1 and 1/2 tsp. baking powder = $0.07
1 tsp. cinnamon = $0.04
1/2 tsp. nutmeg = $0.30
1/2 tsp. salt = $0.01
1/4 tsp. baking soda = $0.01
1 cup canned pumpkin purée = $1.60
2 eggs = $0.30
1/4 cup non-dairy milk (or cow’s milk) = $0.10
1/4 cup butter, softened to room temperature = $0.24
1/4 cup butter, melted = $0.24
1/2 cup white sugar = $0.09
1 tbsp. cinnamon = $0.12