Cinnamon Sugar Pumpkin Donuts

Pumpkin Doughnuts (or Donut Holes depending on the type of pan you use) with CBD Cinnamon sugar topping.

 

Ingredients

1 2/3 cups all-purpose flour

1 ½ tsp baking powder

1 tsp salt

2 tsp ground cinnamon

½ tsp each ground nutmeg and ginger

¼ teaspoon ground cloves

¾ cup packed light brown sugar, broken down with fingertips

½ cup granulated sugar

½ cup canola or vegetable oil

3 large eggs

1 ½ cups pumpkin puree

1 tsp vanilla extract

 

Coating

½ cup melted butter (thinned when cool) with 1 dropper of Bay Mountain AG 1000 mg CBD tincture

1/3 cup granulated sugar

1 tsp ground cinnamon

 

Preheat oven to 350 degrees.

 

In a mixing bowl whisk together flour, baking powder, salt, 2 tsp cinnamon, nutmeg, ginger, and cloves. Make a well in center of mixture and set aside.

 

In a separate bowl whisk together brown sugar, ½ cup white sugar, canola oil, eggs, pumpkin puree, and vanilla until mixed.

 

Add wet ingredients to dry and fold with a silicone spatula until well combined, and there are no streaks of flower left. (It may be slightly lumpy, that’s ok)

Spray donut pans (or use muffin pans, … I use mini-muffin pans for “Donut Holes“). Spoon the batter in the wells filling each about ¾ full.

 

Bake in preheated oven until toothpick inserted in center comes out clean.(For donuts/muffin about 15 minutes, Donut holes about 9 minutes.)

Be sure to use the toothpick test to adjust for oven baking temperature.

 

Cool doughnuts slightly.

 

Meanwhile, in another container melt the butter and add the CBD Oil according to your taste (or not, your choice). Then Mix the cinnamon and sugar (I use large granule sanding sugar, but any type works ok) together in a shallow bowl.

 

Dip or paint (using pastry brush) the butter on the top of the doughnuts, and then dip or shake the donuts into the cinnamon sugar topping. Set upright and let butter firm so the topping stays on the dough.

Enjoy warm or cold!