Baked Cinnamon Sugar Pumpkin Yeast Donuts
Soft and fluffy Baked Cinnamon Sugar Pumpkin Yeast Donuts make the perfect breakfast treat for cool fall mornings.
It’s time to break out the pumpkin recipes! I have SO MANY pumpkin recipes that I can’t wait to share with you guys.
First up, Baked Cinnamon Sugar Pumpkin Yeast Donuts.
Pumpkin doughnuts are a must in the fall. They are soft and fluffy and perfect for chilly mornings or afternoons or even as a midnight snack. These doughnuts are baked, not fried, which makes them a little lighter on the calories, and less fussy (no need for hot oil!). Yeast donuts require a little bit more work (and patience) compared to cake donuts, but they are totally worth it!
If you have a Thermomix, the dough comes together in just a few minutes. I’ve included TM5 instructions below. If you don’t know what a Thermomix is, find out more about my most loved AND used kitchen appliance here.
So, Baked Cinnamon Sugar Pumpkin Yeast Donuts.
Here’s What You’ll Need:
- yeast
- milk
- eggs
- pumpkin puree
- butter
- pumpkin pie spices
- maple syrup
- flour
- sugar
Whip up a batch this weekend and serve them in this Skeleton Candy Dish from Vagabond House [how cute is “Bones”?!] for a fun Halloween treat!
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Baked Cinnamon Sugar Pumpkin Yeast Donuts
Ingredients
- 1/4 cup warm water
- 1 package active dry yeast 2 1/4 tsp
- 1/3 cup warm milk
- 1 egg
- 7 oz pumpkin puree
- 1 tbsp butter melted
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 2 tbsp maple syrup
- 1/4 cup sugar
- 3 1/2 - 4 cups flour
- 1/4 cup butter melted (for brushing)
Cinnamon Sugar
- 1 1/2 cups sugar
- 1 tbsp cinnamon
- 1/2 cup butter melted (for dipping)
Instructions
- Add yeast and warm water to the bowl of an electric mixer. Let sit for 5 minutes.
- Add milk, eggs, pumpkin puree, melted butter, salt, spices, maple syrup, sugar, and 1 cup flour to yeast mixture. Mix with the hook attachment until completely incorporated. With the mixer on low/medium speed add remaining flour 1/2 cup at a time until the dough is firm enough to knead. Once dough is firm enough to knead, transfer to a floured surface and knead for 3-4 minutes.
- Transfer dough to a large oiled bowl. Cover and let sit in a warm dark area for 1 hour or until doubled in size.
- After about 1 hour, punch down dough. Roll out dough on a floured surface to 1/2-inch thickness. Use a 3-inch round cookie cutter to cut donuts and a 1-inch round cookie cutter to cut out the donut holes. Place donuts and donut holes on parchment paper lined baking sheets. Cover and let rise for 45 minutes. (At this stage, you can also cover with plastic wrap and place unbaked donuts in your refrigerator over night. The next morning, remove from the refrigerator and let rest at room temperature for 1 hour before baking).
- Preheat oven to 375 degrees F. Brush donuts with melted butter and bake 8-10 minutes.
- While donuts are baking, stir sugar and cinnamon in a mixing bowl.
- Once baked, remove donuts from oven and let cool 2 minutes. Quickly dip donuts in melted butter, and then toss in cinnamon sugar mixture.
- Enjoy!
Baked Cinnamon Sugar Pumpkin Yeast Donuts (Thermomix TM5)
Ingredients
- 1/4 cup warm water
- 1 package active dry yeast 2 1/4 tsp
- 1/3 cup warm milk
- 1 egg
- 7 oz pumpkin puree
- 1 tbsp butter melted
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 2 tbsp maple syrup
- 1/4 cup sugar
- 3 1/2 - 4 cups flour
- 1/4 cup butter melted (for brushing)
Cinnamon Sugar
- 1 1/2 cups sugar
- 1 tbsp cinnamon
- 1/2 cup butter melted (for dipping)
Instructions
- Add yeast and warm water to mixing bowl. Mix 20 seconds / speed 2.
- Add milk, eggs, pumpkin puree, melted butter, salt, spices, maple syrup, and sugar to mixing bowl. Mix 30 seconds / speed 2. Add remaining flour and knead 2 minutes.
- Transfer dough to a large oiled bowl. Cover and let sit in a warm dark area for 1 hour or until doubled in size.
- After about 1 hour, punch down dough. Roll out dough on a floured surface to 1/2-inch thickness. Use a 3-inch round cookie cutter to cut donuts and a 1-inch round cookie cutter to cut out the donut holes. Place donuts and donut holes on parchment paper lined baking sheets. Cover and let rise for 45 minutes. (At this stage, you can also cover with plastic wrap and place unbaked donuts in your refrigerator over night. The next morning, remove from the refrigerator and let rest at room temperature for 1 hour before baking).
- Preheat oven to 375 degrees F. Brush donuts with melted butter and bake 8-10 minutes.
- While donuts are baking, stir sugar and cinnamon in a mixing bowl.
- Once baked, remove donuts from oven and let cool 2 minutes. Quickly dip donuts in melted butter, and then toss in cinnamon sugar mixture.
- Enjoy!
