Cinnamon-Sugar Pumpkin Doughnut Cupcakes

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This is the first free Saturday I have had since school started again. Lately my days are filled with grading papers, making lesson plans, coaching a swim team and trying to find time to eat. What little time I have left is dedicated to talking my dogs and sleeping. Today, I was really excited to spend a great afternoon with my friend Talisha. We spent it shopping for clothes, smelling candles, trying on Halloween costumes and then making these yummy creations. Talisha was the hand model for this photo recipe blogpost.

The first autumn breeze came in this week, and with it came cravings for fall flavors. Hot apple pie with a flaky, buttery crust, butternut squash sizzling on a pan with decadent slices of onions and cracked pepper, marshmallows roasting over a fire and assorted nuts toasting in the oven. Gosh, I am drooling just thinking of the colder weather coming in and thus winter crops.

For this recipe, you can use a cupcake pan or a doughnut pan. These will come out super moist either way. The original recipe comes from http://eat-drink-love.com/2013/09/baked-pumpkin-doughnuts/, but as usual I made a few tweaks.

 

Doughnut Ingredients:

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  • 1 3/4 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/3 cup Olive Oil
  • 1 teaspoon Butter Extract
  • 1/2 cup Light Brown Sugar
  • 1 tablespoon ground Flax Seed mixed with 3 tablespoons of Water…or 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Pumpkin Puree (not pumpkin pie filling)
  • 1/2 cup Almond Milk

Topping Ingredients:

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  • 1 stick of vegan or regular Unsalted Butter, melted
  • 2/3 cup Granulated Sugar
  • 2 tablespoons Cinnamon

Step 1: Pre-heat your oven to 350 degrees.

Step 2: In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, and allspice until well blended.

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Step 3: In another bowl, stir together oil, butter extract, brown sugar, flax seed and water (or egg), vanilla, pumpkin and almond milk.

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Step 4: Add the dry ingredients in with the wet ingredients in small batches and mix until just combined.

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Step 5: Spray a doughnut or cupcake pan. Fill each cavity halfway (we obviously overdid it, lol).

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Step 6: Bake 10-15 minutes, or until a toothpick comes out clean.

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Step 7: Melt the butter.

Step 8: Mix together the sugar and cinnamon.

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Step 9: Dip each donut/cupcake into the butter on each side and then into the cinnamon-sugar.

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Step 10: Eat and Enjoy!

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6 Comments Add yours

  1. erinsizer says:

    Those look delicious!

    1. Jazmin says:

      Thank you! They were 🙂

  2. Anonymous says:

    they do look delicious. I will give those a try….yum i can’t wait..

    1. Jazmin says:

      Yay! Tell me how they come out on your end. I would love to get feedback 🙂

  3. marco cal says:

    Those do look delicious… I will give them a try…yum..yum i can’t wait…

    1. Jazmin says:

      Dad, you will love these. I will make them for you when I come down next

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