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Recipe

Cinnamon Cream Baked Pumpkin Spice Doughnuts

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These baked doughnuts with spice and pumpkin, topped with cinnamon sugar, make enjoying doughnuts easier! Pumpkin adds nutrients and fiber and baking cuts the fat for a holiday treat the whole family will love.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 doughnuts

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

PREHEAT oven to 350° F. Spray two 6-cavity doughnut pans with cooking spray.

WHISK together flour, baking powder, 1 ½ teaspoons cinnamon and salt in medium bowl.

BEAT ½ cup sugar and butter in large mixer bowl for 2 minutes or until light and creamy. Beat in pumpkin and egg. Gradually beat in flour mixture alternately with Coffee-mate. Transfer mixture into a large resealable plastic bag. Cut corner from bag and pipe evenly into doughnut pan, filling each a little more than half full.

BAKE for 12 minutes or until wooden pick inserted in doughnut comes out clean. Cool in pan on wire rack for 5 minutes.

COMBINE remaining ¼ cup sugar and remaining 1 ½ teaspoons cinnamon in large resealable plastic bag. While doughnuts are still warm, add to bag and shake gently to coat.

VARIATION: For doughnut holes, spray a 24-cavity mini muffin tin with nonstick cooking spray. Pipe batter into prepared cups filling half full. Bake at 350° F for 12 minutes.

Nutrition Facts

Amount Per Serving
Servings: 12 doughnuts
Calories 160
Calories from Fat 45
%Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 30mg 11%
Sodium 180mg 8%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Sugars 13g
Protein 2g
Vitamin A 30%
Vitamin C 0%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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