Baked Cinnamon Sugar Pumpkin Doughnuts
Makes 12 doughnuts
1 cup all purpose flour
3/4 cup cake & pastry flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
pinch of cloves
1/4 tsp salt
3/4 cup pumpkin puree
1/2 cup buttermilk
2 tsp vanilla
1 large egg
1/2 cup butter, melted & cooled slightly
3/4 cup granulated sugar
1/4 cup brown sugar
1 tbsp cinnamon
Preheat your oven to 375F degrees and greas 2 dougnut pans with butter; set aside
In a large bowl, whisk together all of the dry ingredients until combined.
In a medium bowl, whisk together all of the wet ingredients until smooth and combined. Make a well in the center of the dry ingredients and pour the wet ingredients in. Use a spatula to gently fold the wet and dry ingredients together until just combined; it's okay if there are still a few floury streaks.
Scoop batter into a ziplock or piping bag and cut off the tip. Pipe batter into prepared doughnut pans filling just about to the top of each mould.
Place pans in the center of your oven to bake for about 12-15 minutes or until the tops are light golden and the doughnuts feel firm and spring back to a light touch.
While your doughnuts are baking, whisk together all ingredients for the cinnamon sugar in a medium bowl until combined.
Remove from the oven and set on a cooling rack to cool in the pans for a couple minutes. Turn the doughnuts out onto the cooling rack, and coat them in the cinnamon sugar while they are still warm.