Pumpkin Glazed Cinnamon Baked Doughnuts

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Yields approximately 12 to 14 doughnuts.

Total time approximately 45 minutes.

Pumpkin Glazed Cinnamon Baked Doughnuts Sage of Thyme

You'll need a doughnut pan in order to bake your doughnuts. You can spray your pan with non-stick vegetable or coconut oil or you can use a good non-stick doughnut pan. In this recipe I coat the doughnuts with the sugar topping and pumpkin glaze. You can use both the glaze and sugar, or you can use neither of them. Alternatively you can use one or the other. The decision, whatever it may be, is totally up to you. Inspired by Ina Garten.

Doughnut

2 cups all-purpose flour

1 1/2 cups coconut sugar (or whatever dry sugar you prefer)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 extra-large egg

1 1/4 cups non dairy milk (or dairy if you prefer)

2 tablespoons coconut oil

2 teaspoons pure vanilla extract

Pumpkin glaze (optional)

1 1/2 cup powdered sugar

2 Tablespoons heavy cream (Half and half can be used as well)

2 Tablespoons pumpkin puree

1/2 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

For The Sugar Coated Topping (optional)

1/2 cup of coconut oil or 1 stick unsalted butter

1/2 cup turbinado sugar

1/2 teaspoon ground cinnamon

Preheat your over to 350 degrees Fahrenheit.

Step 1: For your doughnut combine all of the dry ingredients (flour, sugar, baking powder, cinnamon, nutmeg and salt) through a fine mesh strainer and sift into a large mixing bowl.

Step 2: Whisk your dry ingredients together and set aside.

Step 3: In a separate large bowl combine your wet ingredients (egg, milk, oil, and vanilla extract) and whisk together.

Step 4: Pour your wet ingredients into the dry ingredients and mix in. Do not over mix but just mix enough until all of your ingredients are combined.

Step 5: Once the ingredients are combined, grab your doughnut pan and fill up each doughnut mold 3/4 of the way up.

Step 6: Once all of your finished filling up each mold with batter then place your doughnut pan into the oven and bake for approximately 17 minutes or until a toothpick comes out dry.

Step 7: Remove from the oven and let the doughnuts cool for approximately 5-10 minutes.

Step 8: In a large sauce melt your coconut oil or butter.

Step 9: While your oil or butter melts combine your sugar and cinnamon in a separate bowl and mix together.

Step 10: Once the oil has melted turn off the heat and and pour the oil into a small bowl.

Step 11: Grab a doughnut, dip the top half into the oil or butter then dip it into your cinnamon sugar.

Step 12: Set on a serving tray and repeat this step until you have done this for all of your doughnuts .

Step 13: While your doughnuts sit, get a large bowl and prepare your glaze by combining all of your glaze ingredients (powder sugar, cream, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla) and mix them together.

Step 14: Once you mix in all of your ingredients for the glaze then you can dip the non-sugar (or sugar side) side of your doughnut into the glaze to coat it. You can also drizzle the glaze on top of your doughnut.

Step 15: Enjoy!

Inspired by Ina Garten