Baked Pumpkin Donuts

1. Preheat oven to 350 F and spray your standard size donut pans with a good non-stick cooking spray. Recipe makes roughly 18 donuts. I use three 6-count size donut pans.
2. In the bowl of a stand mixer (or large bowl if using a hand mixer) measure out the brown sugar and granulated sugar. Mix on medium-low speed to combine and get the clumps out of the brown sugar. You may need to break up some of these by lightly pressing them with your fingers.
3. Add the coconut oil, eggs, pumpkin puree and vanilla. Mix until combined. Be careful to not over mix.
4. In a separate medium sized bowl, combine the flour, salt, baking powder, cinnamon, nutmeg and ginger. Mix well using a whisk.
5. Add the flour mixture to the pumpkin mixture and mix on medium-low speed until all ingredients are incorporated.
6. Use a cookie scoop or pipe the mixture into the pans and fill up each donut well ¾ of the way full.
7. Place the donut pans in the oven and bake for 15 to 18 minutes. Your donuts will be done when they look full and airy. When pressed slightly, they will bounce back at you.
8. Remove donuts from the oven and allow them to cool for about 5 minutes.
9. While donuts are cooling, combine cinnamon and sugar for the coating in a plastic bag.
10. Using a small spatula or knife, carefully lift up donuts and remove them from the pan, transferring them to a wire cooling rack.
11. While donuts are still warm, place them in the cinnamon sugar mixture and shake gently until evenly coated. Place back onto wire cooling rack.
12. Cool completely and store in an airtight container for 3-5 days.

Notes:
1. For the flour, you need to use the 1 3/4 cups and 2 tablespoons together. The easiest way to do this is to measure out 2 cups of flour and then remove 2 tablespoons. That will give you the flour you need.
2. Make sure you don’t let the donuts cool too much before coating them in cinnamon sugar because the heat from the donuts helps the coating stick.
3. You can also make muffins with this mixture. Use a standard size muffin pan and bake for 23 to 25 minutes.
4. Adapted from King Arthur Flour.