Irresistible Pumpkin Donuts Recipe with Cinnamon Sugar Bliss

The smell of freshly baked pumpkin donuts coated in warm cinnamon sugar is enough to make anyone’s day better. There’s something magical about the combination of pumpkin spice and a soft, fluffy donut that feels like a cozy hug on a chilly fall morning. I first made these irresistible pumpkin donuts when I was craving something seasonal but didn’t want to commit to a full pie. Let me tell you—this recipe quickly became a family favorite!

These donuts are baked, not fried, which means they’re easy to whip up in your own kitchen without the hassle of hot oil. Plus, the pumpkin puree gives them a moist and tender texture while adding a subtle natural sweetness. The cinnamon sugar coating? That’s the finishing touch that makes these donuts taste like autumn incarnate. If you’ve ever wondered what fall tastes like, this is it.

Whether you’re planning for a weekend brunch, a cozy afternoon snack, or even a fun dessert to share with friends, these pumpkin donuts are guaranteed to impress. You’ll love the simplicity of the recipe and how quickly these donuts come together. Let’s get baking—you won’t regret it!

Why You’ll Love This Recipe

• Quick & Easy: These pumpkin donuts are ready in under 30 minutes, making them perfect for busy mornings or last-minute cravings.
• Simple Ingredients: No need for fancy items—everything you need is likely already in your pantry.
• Baked, Not Fried: Healthier than traditional fried donuts but still just as delicious.
• Perfect for Fall: Packed with pumpkin spice and warm flavors, this is the ultimate seasonal treat.
• Kid-Friendly: Both kids and adults love these donuts—just watch them disappear as soon as they hit the table!
• Customizable: Add a glaze, skip the cinnamon sugar, or toss in some chocolate chips—this recipe is super versatile.

What sets this recipe apart is the perfect balance of spices and pumpkin flavor. The addition of cinnamon sugar creates an irresistible crunch on the outside that contrasts beautifully with the soft, fluffy inside. Plus, they’re baked in a donut pan, so you don’t need to worry about frying or making a mess. These donuts are truly a comfort food dream come true.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a delightful texture. Here’s what you’ll need:

• Flour: All-purpose flour works best, but you can substitute with a gluten-free blend if needed.
• Baking Powder: Helps the donuts rise and gives them their fluffy texture.
• Salt: A pinch of salt enhances the sweetness and spices.
• Pumpkin Pie Spice: The quintessential fall spice mix—if you don’t have it, you can make your own with cinnamon, nutmeg, ginger, and cloves.
• Cinnamon: Adds warmth and depth to the flavor profile.
• Eggs: Room temperature eggs bind everything together and give the donuts structure.
• Pumpkin Puree: The star ingredient! Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Brown Sugar: Adds sweetness and moisture to the donuts.
• Milk: Whole milk works best, but you can use any dairy-free alternative like almond or oat milk.
• Vanilla Extract: A must for that extra layer of flavor.
• Butter: Used in the cinnamon sugar coating for that perfect texture and flavor.
• Granulated Sugar: Combined with cinnamon for rolling the donuts after baking.

Pro Tip: If you want to add a little extra flair, sprinkle some chopped pecans or mini chocolate chips into the batter before baking.

Equipment Needed

• Donut Pan: A non-stick donut pan ensures your donuts come out perfectly shaped every time.
• Mixing Bowls: You’ll need at least two—one for wet ingredients and one for dry ingredients.
• Whisk: For combining the ingredients without overmixing.
• Spatula: Useful for folding the batter and scraping the sides of the bowl.
• Measuring Cups and Spoons: Accurate measurements are key for baking success.
• Cooling Rack: Allows the donuts to cool evenly after baking.

If you don’t have a donut pan, you can use a muffin tin instead! Just adjust the baking time slightly, as muffins may take a few minutes longer to bake.

Preparation Method

1. Preheat your oven to 350°F (175°C) and lightly grease your donut pan with non-stick spray or butter.
2. In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
3. In a separate bowl, beat 2 large eggs until frothy. Add 1 cup (240ml) pumpkin puree, 1/2 cup (100g) brown sugar, 1/3 cup (80ml) milk, and 1 teaspoon vanilla extract. Mix until well combined.
4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix—stop as soon as the batter comes together.
5. Spoon the batter evenly into the donut pan, filling each cavity about three-quarters full.
6. Bake for 12-15 minutes or until the donuts spring back when lightly pressed. Let them cool in the pan for 5 minutes before transferring to a cooling rack.
7. While the donuts are cooling, melt 1/4 cup (60g) butter in a small bowl. In another bowl, mix 1/2 cup (100g) granulated sugar with 1 teaspoon cinnamon.
8. Brush the melted butter onto each donut and roll them in the cinnamon sugar mixture until fully coated.
9. Serve warm or at room temperature and enjoy!

Pro Tip: If your donuts stick to the pan, run a knife along the edges to loosen them gently. Avoid forcing them out to keep their shape intact.

Cooking Tips & Techniques

Want to ensure your pumpkin donuts turn out perfect every time? Here are some helpful tips:

• Don’t Overmix: Overmixing the batter can make your donuts dense. Stir just until combined for the fluffiest texture.
• Use Room Temperature Ingredients: Eggs and milk mix better into the batter when they’re not cold. Let them sit out for 30 minutes before starting.
• Grease the Pan Well: Even if your pan is non-stick, a light coating of butter or spray will prevent sticking.
• Timing is Key: Don’t overbake! Check the donuts at 12 minutes and remove them as soon as they’re done.
• Customize Your Cinnamon Sugar: Add a pinch of nutmeg or cardamom to the sugar mix for an extra burst of flavor.

Remember, baking is part science and part art. Don’t stress if your first batch isn’t perfect—you’ll master it in no time!

Variations & Adaptations

This recipe is versatile and can easily be adapted to suit your tastes or dietary needs. Here are a few ideas:

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend like almond flour or oat flour.
• Dairy-Free: Replace butter with coconut oil and use almond or soy milk instead of dairy milk.
• Chocolate Lovers: Add 1/3 cup (60g) mini chocolate chips to the batter for a chocolatey twist.
• Spiced Up: Increase the pumpkin pie spice for a stronger flavor or add a pinch of cayenne for a spicy kick.
• Maple Glaze: Skip the cinnamon sugar and drizzle a simple maple glaze over the donuts instead.

One of my favorite variations is adding chopped pecans for a crunchy texture—they pair beautifully with the pumpkin and cinnamon flavors!

Serving & Storage Suggestions

These donuts are best served warm, right after they’ve been coated in cinnamon sugar. Pair them with a hot cup of coffee or a glass of milk for the ultimate treat. If you’re serving them at a party, arrange them on a platter with a sprinkle of additional cinnamon sugar for presentation.

To store leftovers, place the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. You can also freeze them—wrap each donut individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

To reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for 5 minutes. The cinnamon sugar coating will stay intact and delicious!

Nutritional Information & Benefits

Each donut is approximately 180 calories, with 6g of fat, 28g of carbohydrates, and 3g of protein. Pumpkin puree is rich in vitamin A, fiber, and antioxidants, making these donuts a slightly healthier indulgence than traditional fried ones.

These donuts are a good option for those looking for a baked treat that’s lower in fat compared to fried donuts. However, they do contain gluten and dairy, so be sure to follow the suggested substitutions if you have dietary restrictions.

Conclusion

If you’re looking for a cozy, seasonal treat that’s easy to make and guaranteed to please, these irresistible pumpkin donuts with cinnamon sugar are the answer. The warm spices, soft texture, and sweet coating make them a fall favorite in my household, and I’m sure they’ll be a hit in yours too.

Feel free to experiment with flavors and toppings to make them your own—I’d love to hear your variations! Drop a comment below and let me know how they turned out, or share your favorite way to enjoy these donuts.

Baking is all about sharing warmth and joy, and these donuts do just that. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, just make sure to cook and puree the pumpkin until smooth before using it in the recipe.

Do I need a donut pan?

A donut pan is ideal, but you can use a muffin tin instead. The shape will be different, but they’ll taste just as good!

Can these donuts be made ahead?

Absolutely! Store them in an airtight container and reheat before serving for the best texture.

Can I make these donuts vegan?

Yes, substitute eggs with flaxseed meal and water, use almond milk, and replace butter with coconut oil.

What’s the best way to store these donuts?

Keep them in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.

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