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- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract Pumpkin puree gives these donuts their rich flavor and moist texture. I prefer using canned pumpkin. It saves time and tastes great. The sugars add sweetness and help create a lovely crust. Eggs provide structure and moisture, while vanilla adds warmth to the flavor. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt All-purpose flour forms the base of the batter. Baking powder and baking soda help the donuts rise. The spices bring out the cozy fall flavors. Cinnamon, nutmeg, and ginger create a warm aroma. Salt enhances the overall flavor and balances sweetness. - 1/4 cup granulated sugar - 1 tablespoon ground cinnamon This coating is simple yet adds a delightful crunch and sweetness. Mixing granulated sugar with cinnamon makes each bite special. Dipping warm donuts into this mix ensures the sugar sticks well. It transforms a good donut into an amazing treat. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease your donut pan with non-stick cooking spray. This will help the donuts pop out easily later. In a mixing bowl, combine 1 cup of pumpkin puree with 1/2 cup of granulated sugar and 1/4 cup of brown sugar. Then, add 1/3 cup of vegetable oil to the mix. Crack in 2 large eggs and pour in 1 teaspoon of vanilla extract. Whisk everything together until smooth. Take another bowl and sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mix these dry ingredients well. Grab a piping bag or a zip-top bag with a corner snipped off. Fill each donut mold about 2/3 full with the batter. Avoid overfilling to keep the shape nice. Place the filled pan in your preheated oven. Bake for 12 to 15 minutes. To check for doneness, insert a toothpick into the center. It should come out clean when the donuts are ready. While the donuts bake, prepare the cinnamon sugar coating. In a shallow bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. Once the donuts cool for about 5 minutes, gently remove them from the pan. While still warm, dip each donut into the cinnamon sugar mix, coating both sides well. To get the best texture in your donuts, don't overmix the batter. Overmixing makes them tough. Stir until the dry and wet ingredients just come together. A few lumps are fine. After baking, let the donuts cool for a few minutes in the pan. This helps set the shape and keeps them soft. You can add chocolate chips to the batter for a sweet twist. Dark or semi-sweet chips work well. You can also play with spices. Try adding a pinch of allspice or cloves for deeper flavor. Each spice brings a new taste that makes the donuts unique. Baking your donuts is easier and less messy than frying. Baked donuts are light and fluffy. Frying gives a crisp outside but requires more oil and cleanup. Each method has its charm, but baking is healthier and simpler for home cooks. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree or high-quality canned pumpkin. Fresh puree can add a richer taste to your donuts. Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until combined. Overmixing can make the donuts tough instead of light and fluffy. Adjust Baking Time for Size: Depending on your donut pan size, baking times may vary. Check for doneness a couple of minutes early to avoid overbaking. Coat While Warm: For the best cinnamon sugar coating, dip the donuts in the mixture while they are still warm. This helps the sugar adhere better and enhances the flavor. {{image_2}} You can add a maple glaze to your donuts for a fun twist. Just mix powdered sugar with maple syrup and a splash of milk. Drizzle it on top after the donuts cool. You can also play with toppings. Try crushed nuts or sprinkles for added crunch and color. Seasonal fruits like pomegranate seeds can brighten the look. If you need a gluten-free option, use almond flour or coconut flour. Both work well but may change the texture slightly. You can also try whole wheat flour for a healthier version. It brings a nutty flavor and extra fiber. Just remember to adjust the liquid as whole wheat absorbs more moisture. Making mini donuts is a fun idea! Just reduce the baking time to about 8-10 minutes. Check with a toothpick to see if they are done. Serving mini donuts makes them perfect for parties. You can set up a donut bar with various toppings for guests to enjoy! You can store your cinnamon sugar pumpkin donuts in a few ways. The best method depends on how soon you plan to eat them. If you eat them within two days, keep them at room temperature. Place the donuts in an airtight container. This keeps them fresh and soft. Avoid stacking them to prevent squishing. If you want to keep them longer, store them in the fridge. Use the same airtight container. Just know that refrigeration might change their texture a bit. If you want to enjoy these donuts later, freezing is a great option. First, let the donuts cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, take them out and let them thaw at room temperature. For a warm treat, pop them in the oven at 350°F for a few minutes. Cinnamon sugar pumpkin donuts can last for about three days at room temperature. If stored in the fridge, they last up to a week. If you freeze them, they stay fresh for three months. Always check for signs of spoilage. If the donuts feel hard or have an off smell, it’s best to toss them. Enjoy every bite while they’re fresh! To make your donuts light and fluffy, focus on a few key tips. First, do not overmix the batter. Mix until just combined, and leave some lumps. This keeps air in the mix. Use fresh baking powder and baking soda for the best rise. Also, make sure your oven is at the right temperature. An oven that is too cool will lead to dense donuts. Yes, you can use canned pumpkin. It is easy and saves time. Canned pumpkin is also just as tasty as fresh pumpkin. However, fresh pumpkin can have a different flavor. Fresh pumpkin may taste sweeter and richer. If you use canned pumpkin, check for pure pumpkin, not pie filling. To reheat your donuts, use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the donuts on a baking sheet for about 5-7 minutes. For the microwave, heat each donut for about 10-15 seconds. This keeps them warm without making them too tough. These donuts have some sugar and fat, but they also have pumpkin. Pumpkin is high in fiber and vitamins. You can make them a bit healthier by reducing the sugar or using whole wheat flour. If you want a lower-sugar option, use less granulated sugar in the batter. You can also add nuts or seeds for extra nutrition. These pumpkin donuts are simple to make and delicious. We discussed cake-like texture, key ingredients, and step-by-step baking. Remember to mix carefully and experiment with flavors. You can try different toppings or flours for more fun. Store them properly to keep them fresh longer. Enjoy your tasty treats warm or chilled. With these tips, you'll make pumpkin donuts everyone loves!

Cinnamon Sugar Pumpkin Donuts

Delicious pumpkin donuts coated in cinnamon sugar, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick cooking spray.
  • In a mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  • In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; a few lumps are okay.
  • Using a piping bag or a zip-top bag with the corner snipped off, fill each donut mold about 2/3 full with the batter.
  • Bake the donuts in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  • While the donuts are baking, mix the granulated sugar and cinnamon for the coating in a shallow bowl.
  • Allow the donuts to cool for 5 minutes in the pan, then gently remove them and place them on a wire rack.
  • While still warm, dip each donut into the cinnamon sugar mixture, coating both sides generously.
  • Allow the coated donuts to cool completely on the wire rack before serving.

Notes

Serve the donuts arranged on a rustic wooden board, garnished with a few cinnamon sticks and mini pumpkins for a seasonal touch.
Keyword cinnamon sugar, donuts, pumpkin