3/4 cup organic cane sugar3 teaspoons cinnamon
Preheat the oven to 400 degrees F and spray donut pans with cooking spray.
Sift the Artisan Baker's Blend or Better Batter Original Flour, sugar, brown sugar, pumpkin spice, baking powder, baking soda, and salt together in a bowl. Set aside.
In separate bowl, mix the milk and apple cider vinegar together and let sit for 5 minutes to turn into “buttermilk”.To the milk mixture, add the oil, pumpkin puree, molasses, and vanilla. Mix until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Using a piping bag, pipe the dough into the donut molds filling them 3/4 of the way. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
To coat the donuts, mix the sugar and cinnamon together in a ziplock bag. While the donuts are still warm, place each donut in the bag and shake so the coating sticks. Place on a cooling rack to cool. Enjoy!