Directions

1. 1Pre-heat oven to 375 degrees F. Prepare a 6-count doughnut pan (rub with butter, brush with melted butter, brush with oil, or spray with non-stick spray).
2. 2In a medium-large bowl, add flour, 1/4 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt. Whisk to combine.
3. 3In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.
4. 4Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
5. 5Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.
6. 6Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
7. 7In a small bowl, whisk together (or stir with fork) 1/4 cup granulated sugar and 1/2 teaspoon cinnamon until cinnamon is evenly mixed in. When doughnuts are safe to tough, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage.
8. 8Serve and enjoy!