Baked Apple Cinnamon Powdered Pumpkin Donuts
Prep time
Cook time
Total time
Serves: 6 donuts
  • 1 cup + ¼ cups all-purpose flour
  • ½ cup light brown sugar, packed
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • pinch of cloves
  • ¼ cup pumpkin puree
  • 2½ tablespoons unsalted butter, melted
  • ½ cup whole milk
For the Apple Cinnamon Topping
  • 3 tablespoons unsalted butter, melted
  • 1 1-oz bag freeze-dried apples
  • ¾ cup powdered sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350ºF.
  2. Grease a doughnut pan; set aside.
  3. 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, being careful not to overmix.
  4. Spoon or pipe mixture into prepared doughnut pan, and bake for 12-13 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.
  5. While the donuts are baking, melt the butter for the apple cinnamon sugar coating; set aside to cool.
  6. Pulse the freeze-dried apples in a food processor until it resembles the powdered sugar. Mix the apple dust with the powdered sugar and cinnamon in a medium-sized bowl; set aside.
  7. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the apple cinnamon sugar mixture; repeat until all donuts have been covered. Serve immediately.
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