Baked Pumpkin Doughnuts with Cinnamon Sugar
Bree Hester
Updated Oct 9, 2013
Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season.
Baked Pumpkin Doughnuts with Cinnamon Sugar
- Prep Time 10 min
- Total 25 min
- Servings 12
- Ingredients 9
Ingredients
- 2 cups Bisquick™ Complete pancake & waffle mix
- 1 teaspoon pumpkin pie spice
- 1/3 cup milk
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 1 tablespoon real maple or maple-flavored syrup
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Instructions
-
Step1Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
-
Step2In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
-
Step3Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
-
Step4Meanwhile, in small bowl, mix sugar and cinnamon.
-
Step5Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Nutrition
130
Calories
5g
Total Fat
2g
Protein
18g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 260mg
- 11%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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