Bake 12 Heavenly Pumpkin Cinnamon Sugar Donuts Today

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Author: Sophie Collins
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Pumpkin Cinnamon Sugar Donuts

Okay, so picture this: it’s a crisp autumn morning, leaves are crunching under your feet, and that pumpkin spice *everything* is calling your name! I don’t know about you, but I’m a sucker for all things pumpkin this time of year. And what’s better than a donut? A *homemade* donut, that’s what!

But honestly, who has time for all that frying? That’s why I’m obsessed with these Pumpkin Cinnamon Sugar Donuts. They’re baked, not fried, which means they’re way easier (and, dare I say, a tad healthier?). Plus, they’re seriously delicious. Like, melt-in-your-mouth, pumpkin-spice-heaven delicious!

I remember one year, I tried to make fried donuts and… well, let’s just say it involved a small kitchen fire and a lot of smoke. These baked donuts? Total breeze! They come together in minutes, and the cinnamon sugar coating? My absolute favorite part! Trust me, you’re gonna love these Pumpkin Cinnamon Sugar Donuts. They’re the perfect fall treat!

Why You’ll Love These Pumpkin Cinnamon Sugar Donuts

Seriously, these donuts are a game-changer. Here’s why you’ll be making them all autumn long:

Quick and Easy Baked Donuts

Forget the hassle of frying! These babies are baked, making them super easy and way less messy. I promise!

Bursting with Pumpkin Cinnamon Flavor

That warm cinnamon spice combined with real pumpkin? It’s like a cozy hug in donut form. My favorite part is that first bite!

Perfect Fall Treat

Nothing screams “fall” more than pumpkin and cinnamon. These donuts are the ultimate seasonal indulgence. You just *have* to try them!

Ingredients for Your Pumpkin Cinnamon Sugar Donuts

Alright, gather ’round! Here’s what you’ll need to whip up these amazing Pumpkin Cinnamon Sugar Donuts. Don’t worry, it’s mostly stuff you probably already have! Here’s the list:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling, okay?)
  • 1/4 cup milk
  • 2 tablespoons melted butter
  • Large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter, for coating
  • 1/2 cup granulated sugar, for coating
  • 1 tablespoon ground cinnamon, for coating

Got it all? Let’s get baking!

How to Make Pumpkin Cinnamon Sugar Donuts: Step-by-Step Instructions

Okay, ready to get baking? I’m gonna walk you through this step-by-step, so don’t worry, it’s super easy! Just follow along, and you’ll have delicious Pumpkin Cinnamon Sugar Donuts in no time!

Preparing the Donut Batter

First things first, grab two bowls. In one, whisk together all the dry stuff: the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Get it all nice and mixed up! In the other bowl, combine the wet ingredients: granulated sugar, brown sugar, pumpkin puree, milk, melted butter, egg, and vanilla extract. Whisk that until it’s smooth and combined. Now, pour the wet ingredients into the dry ingredients and gently mix until *just* combined. Don’t overmix! Seriously, that’s key. A few lumps are totally fine. Trust me on this one!

Baking Your Pumpkin Cinnamon Sugar Donuts

Alright, preheat your oven to 350°F (175°C). While that’s heating up, grease your donut pan like your life depends on it! I use cooking spray, but you do you. Now, carefully fill each donut cavity about 2/3 full. I like to use a piping bag or a Ziploc bag with the corner snipped off – makes it way easier and less messy. Pop those babies in the oven and bake for 10-12 minutes. To check if they’re done, stick a toothpick in the center. If it comes out clean, you’re golden! Let the donuts cool in the pan for a few minutes before transferring them to a wire rack. Careful, they’ll be hot!

Pumpkin Cinnamon Sugar Donuts - detail 1

Coating with Cinnamon Sugar

This is the best part! In a small bowl, mix together the sugar and cinnamon for the coating. While the donuts are still slightly warm (but not too hot!), dip each donut in the melted butter, making sure to coat it evenly. Then, roll it in the cinnamon sugar mixture until it’s completely covered. I like to give it a little tap to get rid of any excess. Oh man, they smell *amazing* at this point!

Serving Your Freshly Baked Donuts

Serve those warm Pumpkin Cinnamon Sugar Donuts immediately and enjoy! Seriously, they’re best when they’re fresh. Grab a cup of coffee or tea, and you’ve got the perfect fall treat. Yum!

Tips for Perfect Pumpkin Cinnamon Sugar Donuts

Want to make sure your Pumpkin Cinnamon Sugar Donuts turn out *perfect* every time? Here are a few of my top tips!

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, which leads to tough, chewy donuts. We want soft and tender, okay?

Properly Grease Your Donut Pan

This is super important for easy release! I swear by cooking spray. Make sure you get into all the nooks and crannies. You don’t want any stuck donuts!

Let the Donuts Cool Slightly

Don’t try to coat them right out of the oven! They’ll be too fragile. Let them cool for a few minutes so they’re sturdy enough to handle, but still warm enough for the cinnamon sugar to stick.

Pumpkin Cinnamon Sugar Donuts: Ingredient Substitutions and Variations

Okay, so you’re feeling adventurous? Or maybe you’re missing an ingredient? No worries! Here are a few ways to tweak these Pumpkin Cinnamon Sugar Donuts and make them your own!

Using Pumpkin Pie Spice

Don’t have all those individual spices? No problem! Just swap them out for 2 teaspoons of pumpkin pie spice. Easy peasy! It’s a great shortcut when you’re in a hurry.

Adding a Glaze

Want to get fancy? Skip the cinnamon sugar and whip up a quick glaze! Just mix powdered sugar with a little milk until it’s nice and smooth. Drizzle it over the donuts. So good!

Chocolate Pumpkin Donuts

Chocolate + pumpkin = YES! Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey twist. My kids absolutely devour these! You could even add chocolate chips. Just sayin’!

Pumpkin Cinnamon Sugar Donuts - detail 2

Storing Your Homemade Pumpkin Cinnamon Sugar Donuts

Okay, so you have leftover donuts? Wow, you have more willpower than I do! Here’s how to keep them fresh (ish):

How to Store Leftover Donuts

Pop those Pumpkin Cinnamon Sugar Donuts into an airtight container. They’ll keep at room temperature for a day or two. Easy peasy!

Reheating Instructions

Want a warm donut? Just microwave it for like, 10 seconds. Or, you can warm them in the oven at a low temp for a few minutes. Yum!

Frequently Asked Questions About Pumpkin Cinnamon Sugar Donuts

Got questions about these Pumpkin Cinnamon Sugar Donuts? I got you! Here are some of the most common questions I get asked:

Can I use canned pumpkin pie filling?

Okay, so this is a big one! You *really* want to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar, which will mess with the taste and texture of the donuts. Trust me on this one! Puree is the way to go!

Can I freeze these donuts?

Yep! You can totally freeze these Pumpkin Cinnamon Sugar Donuts. Just let them cool completely, then wrap them individually in plastic wrap and pop them into a freezer bag. They’ll keep for a couple of months. When you’re ready to eat one, just thaw it at room temperature or give it a quick zap in the microwave.

Can I make these donuts gluten-free?

You bet! Just swap out the all-purpose flour for a gluten-free all-purpose flour blend. I recommend using a blend that already contains xanthan gum. Just follow the recipe as written, and you’ll have delicious gluten-free Pumpkin Cinnamon Sugar Donuts in no time!

Estimated Nutritional Information for Pumpkin Cinnamon Sugar Donuts

Okay, so everyone always asks about the nutrition info… Here’s the deal: this is just an estimate! The exact calories and stuff will depend on the brands you use and how big you make your donuts. So, take this with a grain of salt (or, you know, a sprinkle of cinnamon sugar!). I’m not a nutritionist, just a regular gal who loves to bake, so don’t take my word as gospel, okay?

Enjoyed This Recipe? Try These Other Fall Baking Recipes!

So, did you love these Pumpkin Cinnamon Sugar Donuts as much as I do? If so, leave a comment below and let me know! And if you’re feeling extra nice, give the recipe a rating! Happy baking, friends! And hey, if you’re still in the fall baking mood, check out my other recipes – you might just find your new favorite!

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Pumpkin Cinnamon Sugar Donuts

Bake 12 Heavenly Pumpkin Cinnamon Sugar Donuts Today

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  • Author: Sophie Collins
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 6 donuts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Enjoy homemade pumpkin cinnamon sugar donuts. These baked donuts are soft, flavorful, and coated in cinnamon sugar.


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 2 tablespoons melted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter, for coating
  • 1/2 cup granulated sugar, for coating
  • 1 tablespoon ground cinnamon, for coating

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, combine granulated sugar, brown sugar, pumpkin puree, milk, melted butter, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fill each donut cavity about 2/3 full.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
  8. In a small bowl, combine sugar and cinnamon for coating.
  9. Dip each donut in melted butter, then roll in cinnamon sugar mixture.
  10. Serve immediately and enjoy.

Notes

  • You can use pumpkin pie spice instead of individual spices.
  • Store leftover donuts in an airtight container at room temperature.
  • For a glaze, mix powdered sugar with milk until you reach desired consistency.

Nutrition

  • Serving Size: 1 donut
  • Calories: 250
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg
Hi, I’m Madison!

Nutrition-focused food creator, low-carb advocate, and full-time flavor chaser. I’ve turned my personal journey with low-carb eating into a recipe hub for real people. With easy instructions and wholesome ingredients, I’ll help you eat better one delicious bite at a time.

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