These baked doughnuts with spice and pumpkin, topped with cinnamon sugar, make enjoying doughnuts easier! Pumpkin adds nutrients and fiber and baking cuts the fat for a holiday treat the whole family will love.
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon, divided
- 1/2 teaspoon salt
- 3/4 cup granulated sugar, divided
- 1/4 cup butter, at room temperature
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
- 1 large egg
- 1/3 cup Cinnamon Cream Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
PREHEAT oven to 350° F. Spray two 6-cavity doughnut pans with cooking spray.
WHISK together flour, baking powder, 1 ½ teaspoons cinnamon and salt in medium bowl.
BEAT ½ cup sugar and butter in large mixer bowl for 2 minutes or until light and creamy. Beat in pumpkin and egg. Gradually beat in flour mixture alternately with Coffee-mate. Transfer mixture into a large resealable plastic bag. Cut corner from bag and pipe evenly into doughnut pan, filling each a little more than half full.
BAKE for 12 minutes or until wooden pick inserted in doughnut comes out clean. Cool in pan on wire rack for 5 minutes.
COMBINE remaining ¼ cup sugar and remaining 1 ½ teaspoons cinnamon in large resealable plastic bag. While doughnuts are still warm, add to bag and shake gently to coat.
VARIATION: For doughnut holes, spray a 24-cavity mini muffin tin with nonstick cooking spray. Pipe batter into prepared cups filling half full. Bake at 350° F for 12 minutes.