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Pumpkin Cinnamon Sugar Donuts

Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!

Prep Time
8 mins
Cook Time
8 mins
Additional Time
5 mins
Total Time
25 mins
Servings: 6 baked donuts
Course: Breakfast
Cuisine: American

Ingredients

Traditional version:
  • 1 cup + 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon pumpkin spice
  • 1/4 cup *pumpkin pie puree
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 cup milk (I used whole, but any type will do)
For the Cinnamon sugar coating:
  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon
Vegan version:
  • 1 cup + 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon pumpkin spice
  • 1/4 cup *pumpkin pie puree
  • 2 1/2 tablespoons coconut oil, melted
  • 1/2 cup almond milk
For the Cinnamon sugar coating:
  • 3 tablespoons coconut oil, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon

Instructions

Traditional version:
    Cup of Yum
  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
  4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  6. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  7. These donuts are best eaten the day they are made.
Vegan version:
  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
  4. Gently fold the wet mixture into the dry mixture - don't over mix!
  5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  6. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  7. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  8. These are best eaten the day they are made.

Notes

  • Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients.