Baked Cinnamon Sugar Pumpkin Donuts

Preparation

Add the yeast and lukewarm water to the bowl of an electric mixer. Let stand 5 minutes.

Add the milk, egg, pumpkin puree, 1 tablespoon melted butter, salt, spices, maple syrup, sugar and 1 cup flour to the yeast mixture. Mix with the hook until fully incorporated. With mixer on low/medium speed, add remaining flour ½ cup at a time until dough is firm enough to knead. Once the dough is firm enough to knead, transfer it to a floured surface and knead for 3-4 minutes.

Transfer the dough to a large oiled bowl. Cover and let stand in a dark, warm place for 1 hour or until doubled in size.

After about 1 hour, degas the dough. Roll out the dough on a floured surface to ½ inch thick. Use a 3-inch round cookie cutter to cut out the donuts and a 1-inch round cookie cutter to cut out the holes in the donuts. Place donuts and donut holes on parchment-lined baking sheets. Cover and let rise for 45 minutes. (At this point, you can also cover with plastic wrap and place the uncooked donuts in your fridge overnight. The next morning, take them out of the fridge and let them sit at room temperature for 1 hour before serving them. bake).

Preheat the oven to 375ºF. Brush the donuts with the remaining melted butter and cook for 8 to 10 minutes.

While the donuts are baking, combine the sugar and cinnamon in a mixing bowl. Once cooked, remove the donuts from the oven and let cool for 2 minutes. Quickly dip the donuts in the melted butter, then stir them into the cinnamon sugar mixture. Enjoy!