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Pumpkin Cinnamon Sugar Donuts

Pumpkin Cinnamon Sugar Donuts

Ashley Manila
Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!
5 from 24 votes
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Prep Time 8 minutes
Cook Time 12 minutes
Inactive Time 5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 baked donuts

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:

  • Preheat oven to 350 degrees (F).
  • Generously grease a doughnut pan; set aside.
  • 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!
  • 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.
  • 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.
  • 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.
  • These donuts are best eaten the day they are made.

Vegan version:

  • Preheat oven to 350 degrees (F).
  • Generously grease a doughnut pan; set aside.
  • In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
  • Gently fold the wet mixture into the dry mixture - don't over mix!
  • 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.
  • 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.
  • 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.
  • 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.
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