Cinnamon Sugar Pumpkin Donuts

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Homemade Pumpkin Donuts have never been better! Moist and fluffy, and covered in a cinnamon sugar coating. Baked donuts are so quick and easy to make!

If you love pumpkin donuts, you’ll also love my pumpkin bread and pumpkin muffins.

A pumpkin donut leaning up against a glass of milk

I’m obsessed with Cinnamon Sugar Pumpkin Donuts

We had no problem finishing a batch of these pumpkin donuts in a single day, but just for good measure, we left a couple for the next morning (the second time we made them). These are straight up amazing. Even my strong will and diet plans couldn’t stand up to these. If there is one thing you do this fall, please make these donuts! 

To make them, I took my pumpkin muffin recipe and baked them in a donut pan, then coated them in butter, cinnamon and sugar. I tried coating them in plain sugar, which was also good, but ultimately the cinnamon and sugar was so much better! It really brings out the spice in the donuts. 

a pumpkin donut with a bite taken out of it

These are cake-like, fluffy and very moist. There’s no shortage of pumpkin flavor here. I recommend allowing them to cool completely prior to eating, I liked them every more the next day. 

If you’ve never made homemade donuts before, they’re super easy and the only special tool you need is a donut pan. If you don’t have one, then you can make them in a muffin pan, without the liners, but you’ll need to adjust the baking time.

stacked cinnamon and sugar donuts on a white plate

INGREDIENTS FOR PUMPKIN DONUTS

  • Vegetable Oil & Melted butter: We’re using mostly oil for a moist and tender crumb and a little bit of butter for richness.
  • Egg
  • Milk
  • Pure vanilla extract
  • Pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling
  • Light brown sugar & Granulated Sugar: This recipe uses mostly brown sugar, which helps with moisture and also gives the cake a bit of caramelization.
  • Spices: pumpkin pie spice, ground cinnamon, nutmeg: I like a little extra spice in my bread, so I added cinnamon and hint of nutmeg on top of the pumpkin spice.
  • All-purpose flour, baking soda and salt

HOW TO MAKE THESE DONUTS

    1. Prep: Preheat the oven to 350°F. 
    2. Beat the wet ingredients: Beat the eggs for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
    3. Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
    4. Bake: Generously grease a donut pan. Fill each cavity with 1/4 cup of batter. Bake at 350°F for 10-12 minutes and then cool.
      a side view of pumpkin donut batter in a donut pan
    5. Coat: Combine the cinnamon and sugar on plate. Melt the butter and use a pastry brush to brush the donuts with butter, then roll them in the cinnamon and sugar mixture. 

Make ahead: These are best served within 1-2 days of preparing. You can prepare them the day before, store them, uncoated in an airtight container. Add the cinnamon and sugar coating the day you plan to serve.

Freezing instructions: To freeze these, cool them completely, and freeze without the coating in an airtight container. Thaw to room temperature and then add the cinnamon and sugar coating.

cinnamon sugar coating on a gold polka dot plate, and a donut on it

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stacked cinnamon and sugar donuts on a white plate with cinnamon sticks in the background

Cinnamon Sugar Pumpkin Donuts

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 10 minuts (up to 12 minutes)
  • Total Time: 37 minute
  • Yield: 10 donuts

Description

Homemade Pumpkin Donuts have never been better! Moist and fluffy, and covered in a cinnamon sugar coating. Baked donuts are so quick and easy to make!

Ingredients

For the donuts

  • 1 large egg
  • 2 tablespoons (30ml) milk
  • 1/2 cup (118ml) vegetable oil
  • 2 tablespoons (28g) butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cups (135g) pumpkin puree
  • 3/4 cup (165g) light brown sugar
  • 1/4 cup (48g) granulated sugar
  • 1 1/4 cups (175g) all-purpose flour
  • 1 teaspoon (4g) baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • pinch of nutmeg

For the coating

  • 1/4 cup (56g) butter, melted
  • 1/4 cup (48g) granulated sugar
  • 23 tablespoons (15-22g) ground cinnamon

 

Instructions

Prep:Preheat the oven to 350°F.

Beat the wet ingredients:Beat the egg for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.

Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.

Bake: Generously spray your donut pan with cooking spray. Fill each cavity with 1/4 cup of batter. Bake at 350°F for 10 minutes. Test for doneness by inserting a toothpick into the center of the donut, if the toothpick comes out clean, the donuts are done. Cool for 5 minutes and then turn out onto a wire rack.

Coat: Once cooled, brush the donuts with melted butter and then roll them in a mixture of cinnamon and sugar until well coated.

Notes

Make ahead and storage suggestions: Keep stored in an airtight container in a cool and dry place. These will stay moist for a few days, but it’s best when served within 2 days of preparing. After 2 days, the coating gets too soft, so if you make them ahead of time, store them in an airtight container and add the cinnamon sugar coating the day you plan to serve them.

To freeze these, cool them completely, and freeze without the coating in an airtight container. Thaw to room temperature and then add the cinnamon and sugar coating.

Nutrition Information:
1 donut
301
24g
257mg
16g
12g
38g
1.5g
2.7g
30mg
  • Category: Donut
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin Donut, Baked donut recipe, Baked Pumpkin Donuts, Cinnamon Sugar Pumpkin Donut

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