Pumpkin Spice Cinnamon Sugar Donuts Recipe 475

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix sugar and cinnamon.
• Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

Steps:

• Preheat oven to 375 degrees. Spray your donut pans with cooking spray and set aside. In a bowl mix the flour, baking powder, salt, and spices together. Set aside. In the bowl of a stand mixer or medium bowl mix the brown sugar, egg, oil, vanilla, pumpkin, and milk until smooth. Add the dry ingredients and mix until combined. Making sure to scrape down the sides as you go. Do not over mix. Place the donut mixture into a zip bag and squeeze out the air. Cut a small piece diagonally off one of the tips and pipe the mixture into the donut pan, filling each well 3/4 full. Bake for 10-12 minutes for regular size and 6-8 minutes for the mini size. When donuts are done they will spring back when gently pressed with your finger. Do not over bake. Remove from oven and turn out onto a cooling rack. Right before the donuts come out of the oven melt the butter and mix the sugar and cinnamon for the topping. While donuts are still hot, dip just the top of the donut first into the butter then into the cinnamon sugar to coat. Serve warm. Serves - approx. 12 regular size or 24 mini size Enjoy!

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 6-cavity donut pan and set aside. 2. In a bowl, mix flour, baking powder, salt, cinnamon, and pumpkin pie spice together. Set aside. 3. In another bowl, beat the vegetable oil, brown sugar, egg, vanilla, pumpkin, and milk. Add in the dry ingredients until just combined. 4. Spoon or pipe the batter into the donut pan about 3/4 of the way full. Bake for 8-9 minutes or when the donuts should have a spongy texture. Allow the donuts to cool on a wire rack. 5. To make the coating: Melt the butter in a small bowl. In another small bowl, mix the sugar and cinnamon. To coat, dip the donut in the butter, then the cinnamon-sugar.** **Note: If you make these ahead of time, do not coat until the day you are serving them. They will get soggy.