1 cup+1/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 tsp salt
1 teaspoon baking powder
3/4 tsp pumpkin spice
1/4 cup pumpkin pie puree
2 1/2 tbsp unsalted butter, melted
1/2 cup oats or soya milk or any type of vegan milk do
For the cinnamon-sugar coating
3 tbsp unsalted butter melted
1 cup sugar
1 1/2 tbsp cinnamon
Preheat oven to 350 degrees (f)
Grease the doughnut pan and set aside.
in a large bowl whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin puree, melted butter and milk. Gently fold the wet mixture into the dry mixture- don’t over mix!
spoon the mixture into the prepared doughnut pan, and bake 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts spring back when lightly pressed. Allow doughnuts to cool for a few seconds then transferred to a wire rack to cool for a few more minutes. In the meantime melt the butter and add sugar and cinnamon and coat each doughnut in the mixture.