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–+ servings
Pumpkin Cinnamon Sugar Donuts

Irresistibly Fluffy Pumpkin Cinnamon Sugar Donuts at Home

These delightful Pumpkin Cinnamon Sugar Donuts are fluffy, delicious, and perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 26 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 1 cup Light Brown Sugar Or granulated sugar
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 2 teaspoons Pumpkin Pie Spice For homemade mix, combine cinnamon, ginger, nutmeg, and cloves
  • 1 cup Pumpkin Pie Puree Or plain pumpkin puree with adjusted spices
  • 1/2 cup Unsalted Butter (melted) Or coconut oil for vegan
  • 1/2 cup Milk Or almond milk for vegan
For the Cinnamon Sugar Coating
  • 1/2 cup Granulated Sugar For coating
  • 1 teaspoon Ground Cinnamon

Equipment

  • donut pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your donut pan thoroughly.
  2. In a large bowl, whisk together the all-purpose flour, light brown sugar, salt, baking powder, and pumpkin pie spice.
  3. In another bowl, whisk the pumpkin pie puree with melted unsalted butter or coconut oil and milk until smooth.
  4. Fold the wet ingredients into the dry mixture until just combined. Do not overmix.
  5. Spoon the batter into the donut pan, filling each cavity about two-thirds full. Bake for 10-11 minutes.
  6. Allow the donuts to cool in the pan for about 5 minutes before transferring to a wire rack.
  7. Melt additional unsalted butter or coconut oil. Dip each donut in melted butter and then roll in cinnamon sugar.
  8. Serve the donuts fresh and enjoy with your favorite beverage!

Nutrition

Serving: 1donutCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 140mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 1000IUCalcium: 50mgIron: 1mg

Notes

This recipe is freezer-friendly. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

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