Name: Easy Pumpkin Cinnamon Sugar Donuts Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 donuts
Ingredients: 1 ¼ cups all-purpose flour; ½ cup light brown sugar (packed); 1 tsp baking powder; ¾ tsp pumpkin pie spice; ½ tsp salt; ¼ cup pumpkin pie puree; 2 ½ tbsp melted butter; ½ cup milk; 3 tbsp melted butter; 1 cup sugar; 1 ½ tbsp cinnamon

Pumpkin Cinnamon Sugar Donuts are more than just a sweet treat; they’re a warm hug on a crisp autumn day, a nostalgic whisper of baking weekends, and a universally loved indulgence that brings smiles to faces of all ages. There’s something inherently comforting about the rich, earthy flavor of pumpkin, perfectly harmonizing with the warm embrace of cinnamon and the subtle sweetness of sugar.

Why do we adore them so much?

It’s the texture, for one: a tender, cake-like crumb that’s wonderfully moist, giving way to that irresistible outer coating of spiced cinnamon sugar. This isn’t just any donut; it’s an experience. The aroma alone is enough to transport you to a cozy kitchen, the air thick with the promise of deliciousness.

What makes these Pumpkin Cinnamon Sugar Donuts truly special?

It’s the simplicity and the pure, unadulterated joy they bring. Whether you’re an experienced baker looking for a reliable classic or a novice eager to impress, this recipe delivers. We’ve perfected the balance of flavors and textures, ensuring each bite is a delightful moment. Get ready to create a batch that will disappear faster than you can say “fall flavors”!

Ingredients:

1 ¼ cups all-purpose flour
½ cup light brown sugar (packed)
1 tsp baking powder
¾ tsp pumpkin pie spice
½ tsp salt
¼ cup pumpkin pie puree
2 ½ tbsp melted butter (or coconut oil for vegan)
½ cup milk (or almond milk for vegan)
3 tbsp melted butter (for cinnamon sugar coating)
1 cup granulated sugar (for cinnamon sugar coating)
1 ½ tbsp ground cinnamon (for cinnamon sugar coating)

Making the Pumpkin Cinnamon Sugar Donuts

Mixing the Donut Batter

First, let’s get our dry ingredients ready. In a large mixing bowl, whisk together the 1 ¼ cups of all-purpose flour, ½ cup of packed light brown sugar, 1 teaspoon of baking powder, ¾ teaspoon of pumpkin pie spice, and ½ teaspoon of salt. It’s important to thoroughly combine these dry ingredients so that the leavening agent and spices are evenly distributed. This ensures a consistent texture and flavor throughout your donuts. You can use a whisk or a fork for this step; just make sure there are no clumps of brown sugar.
Now, it’s time to introduce the wet ingredients to our dry mixture. In a separate, smaller bowl, whisk together the ¼ cup of pumpkin pie puree, 2 ½ tablespoons of melted butter (or your preferred vegan alternative like melted coconut oil), and ½ cup of milk (or almond milk if you’re making them vegan). Whisk these wet ingredients until they are well combined and smooth. This combination will add moisture, richness, and that delicious pumpkin flavor to our donuts.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour too much, leading to tougher donuts. A few small lumps in the batter are perfectly fine and often preferred for a tender crumb. The batter should be thick but still pourable.

Baking the Donuts

Preheat your oven to 350°F (175°C). Lightly grease a donut pan, or if you don’t have one, you can use a muffin tin and adjust the baking time. If using a donut pan, make sure to get into all the nooks and crannies to prevent sticking. For the best results and easy release, you can also use non-stick cooking spray or brush each cavity with a little melted butter or oil.
Carefully spoon or pipe the donut batter into the prepared donut pan cavities, filling each one about two-thirds of the way full. Avoid overfilling, as the donuts will puff up slightly as they bake. If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off works well. Alternatively, you can use two spoons to carefully transfer the batter. Ensure the batter is distributed evenly within each mold for uniform baking.
Bake the donuts for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time may vary depending on your oven, so keep an eye on them. You want them to be lightly golden brown around the edges and firm to the touch. Once baked, let the donuts cool in the pan for about 5 minutes before carefully inverting them onto a wire rack to cool completely. This initial cooling period helps them set up without breaking.

Coating the Pumpkin Cinnamon Sugar Donuts

While the donuts are cooling, prepare the cinnamon sugar coating. In a shallow bowl or a plate, melt the remaining 3 tablespoons of butter (or coconut oil). In a separate shallow bowl or plate, combine the 1 cup of granulated sugar with the 1 ½ tablespoons of ground cinnamon. Whisk these two ingredients together until they are thoroughly blended. This is where that irresistible aroma of cinnamon and sugar comes from!
Once the donuts have cooled enough to handle but are still slightly warm (this helps the coating adhere better), it’s time to coat them. Dip each donut, top-side down, into the melted butter, ensuring it’s fully coated. Then, immediately transfer the buttered donut to the cinnamon sugar mixture. Gently press the donut into the cinnamon sugar to coat both sides generously. You can also spoon the cinnamon sugar mixture over the donuts if you prefer a lighter coating.
Place the coated donuts back onto the wire rack to allow the cinnamon sugar coating to set. For an extra decadent touch, you can even dip them in the melted butter and then the cinnamon sugar a second time. Enjoy your warm and delicious Pumpkin Cinnamon Sugar Donuts! They are best served fresh, but can be stored in an airtight container at room temperature for a day or two.

Conclusion:

And there you have it – a delightful batch of homemade Pumpkin Cinnamon Sugar Donuts! We’ve journeyed through creating these wonderfully spiced treats, and I’m so excited for you to try them. These donuts are a perfect blend of comforting pumpkin and warm cinnamon sugar, making them ideal for a cozy autumn breakfast or a sweet afternoon pick-me-me-up. They’re surprisingly simple to make, and the aroma that fills your kitchen as they bake is truly a reward in itself.

For serving suggestions, these Pumpkin Cinnamon Sugar Donuts are fantastic on their own, dusted generously with that sweet and spicy coating. However, they also pair beautifully with a hot cup of coffee or tea. If you’re feeling adventurous, consider serving them with a dollop of whipped cream or a side of caramel sauce for an extra layer of indulgence.

Don’t be afraid to get creative with variations! You could add a pinch of nutmeg or cloves to the cinnamon sugar for an even richer flavor profile. For a different texture, try adding chopped pecans or walnuts to the donut batter. And if you prefer a glaze over the cinnamon sugar, a simple vanilla glaze would be delicious. The most important thing is to have fun and enjoy the process of making these delicious Pumpkin Cinnamon Sugar Donuts. I truly hope you love them as much as I do!

Frequently Asked Questions:

Can I make these donuts ahead of time?

Yes, you can! Once cooled, store the Pumpkin Cinnamon Sugar Donuts in an airtight container at room temperature for up to 2-3 days. The cinnamon sugar coating might soften slightly over time, but they will still be delicious.

What if I don’t have a donut pan?

No worries! You can adapt this recipe for muffins. Simply grease a muffin tin well or use muffin liners, and fill each cup about two-thirds full. The baking time will be slightly longer, so keep an eye on them and test for doneness with a toothpick.