6 tablespoons (90 ml) cinnamon sugar (3 tablespoons (45 ml) of sugar for 3 tablespoons (45 ml) of cinnamon)
Preparation
Preheat the oven to 350°F (180°C). Lightly grease two donut pans. If you don't have donut pans, you can bake them in a muffin pan.
Whisk together the oil, eggs, sugar, pumpkin purée, spices, salt, and baking powder. Then add the organic unbleached white spelt flour. Mix well.
Fill the molds about 3/4 full, and fill the muffin pans about 3/4 full as well. Bake the doughnuts for 20 to 25 minutes, or until a toothpick inserted into the middle of one doughnut comes out clean. For muffins, bake for 5 to 10 minutes longer.
Remove the doughnuts from the oven , and after about 5 minutes, transfer them to a wire rack to cool. While the doughnuts are still warm, place them in a bag with the cinnamon sugar and gently shake the bag. For the muffins, sprinkle the tops generously with cinnamon sugar.
Allow to cool completely and store at room temperature for several days.
