These baked pumpkin donuts, made with the addition of red quinoa flour, put a delightful twist on classic fall flavors. With natural sweetness, warm cinnamon, a hint of nutmeg, and a dense, satisfying texture, they're perfect for any cozy craving.
Quinoa brings essential nutrients and a mild nuttiness that beautifully pairs with pumpkin's subtle flavor notes, making these donuts a uniquely wholesome indulgence.
- Preheat oven to 375°F and grease two 12-cavity donut pans. Set it aside.
- In a medium bowl, whisk together both flours, nutmeg, 1 1/2 teaspoons of ground cinnamon, baking powder, baking soda, and salt.(3 minutes)
- In a large bowl, combine 1/3 cup of sugar and 4 tablespoons of melted butter, then whisk in eggs, vanilla, pumpkin puree, and milk until smooth.(3 minutes)
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.(1 minute)
- Spoon or pipe the batter into prepared pans and bake for 15-20 minutes, until donuts pull away from the edges and a toothpick comes out clean.(20 minutes)
- While the donuts bake, prepare the cinnamon sugar by mixing the remaining sugar and ground cinnamon in a small bowl.
- Once the donuts are warm out of the oven, brush them lightly with the remaining melted butter, then roll in the cinnamon sugar, pressing gently to coat. Serve immediately for best flavor!(2 minutes)
For convenience, feel free to use store-bought pumpkin puree, or if you're up for going the extra mile, try this easy homemade pumpkin puree—it takes almost no time and adds a fresh, rich flavor!
All-purpose flour
