Cinnamon Sugar Pumpkin Donuts

Our family discovered these Cinnamon Sugar Pumpkin Donuts during the height of fall. Our boys were hosting a cousin from Detroit at our remote lake cottage where they raked leaves during the day and toasted marshmallows around the bonfire every night.

That was one of my best weeks of the year and these easy donuts quickly became one of my favorite pumpkin recipes. If you love cozy fall baking then try our Apple Cider Donuts for another sweet seasonal breakfast.

I will never forget the first time I made these and the look on the kids’ faces when they tasted them. Read on and as I show you how to make this unforgettable family treat.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Pumpkin puree: Adds moisture and rich pumpkin flavor while giving the donuts a soft orange crumb.
• All purpose flour: Builds the donut structure so the batter bakes into tender rings instead of collapsing.
• Brown sugar: Sweetens the batter and adds warm caramel notes that pair well with pumpkin spice.
• Granulated sugar: Adds clean sweetness to the batter and creates the crisp cinnamon sugar finish.
• Eggs: Bind the batter and help the donuts rise with a soft cakey texture.
• Melted unsalted butter: Adds richness to the batter and helps the cinnamon sugar coating cling after baking.
• Milk: Loosens the batter so it pipes smoothly into the donut pan.
• Baking powder: Lifts the donuts and creates a tender baked rise.
• Pumpkin pie spice: Brings cinnamon and nutmeg and ginger warmth throughout the batter.
• Ground cinnamon: Flavors the sugar coating with a classic warm bakery style finish.
• Fine sea salt: Balances the sweetness and makes the pumpkin flavor taste fuller.
• Vanilla extract: Rounds out the spice and adds a soft sweet aroma.

Tools You’ll Need

• Mixing bowl: Holds the wet and dry ingredients while the pumpkin batter is combined.
• Whisk: Blends the pumpkin puree and eggs and sugar into a smooth base.
• Rubber spatula: Folds the flour into the batter without overmixing the crumb.
• Donut pan: Shapes the batter into even baked donut rings.
• Small bowl: Holds the cinnamon sugar coating for dipping warm donuts.
• Pastry brush: Spreads melted butter over the donuts so the cinnamon sugar sticks.
• White plate: Presents the finished donuts for serving.

Instructions

Step 1: Whisk the pumpkin batter

Pumpkin puree and eggs and brown sugar and granulated sugar and milk and vanilla are mixed until the center turns glossy orange. Flour and baking powder and pumpkin pie spice and salt are folded in just until streaks disappear and the batter looks thick with small uneven ridges.

Tip: Stop mixing as soon as the flour streaks fade so the donuts stay soft and tender instead of dense.

Step 2: Fill the donut pan

The thick batter is moved from the bowl into the donut pan and divided into twelve ring wells. Each well is filled unevenly with soft ridges and small gaps around the centers so the donuts can rise into rounded shapes.

Tip: Fill each ring about three quarters full so the donuts puff up nicely without losing the center hole.

Step 3: Bake the pumpkin donuts

The batter rises into round donut rings and the surface changes from wet and glossy to matte and softly domed. The edges turn lightly browned and a few tops show tiny cracks that make the donuts look homemade.

Tip: Look for puffed tops and light browning around the edges instead of waiting for deep color.

Step 4: Coat the warm donuts

The warm donuts are removed from the pan and brushed with melted butter so the surface turns slightly shiny. Cinnamon sugar clings unevenly across the tops and sides with darker spice patches and lighter sugar dusted edges.

Tip: Coat the donuts while still warm because the butter and sugar stick better to a slightly soft surface.

Step 5: Serve one pumpkin donut

One finished donut is placed on a white plate and broken slightly to reveal the soft pumpkin crumb inside. The cinnamon sugar coating looks uneven and homemade with a few loose sugar grains scattered around the plated portion.

Tip: Break one donut open before serving so the soft orange crumb shows through the cinnamon sugar coating.

Pro Tips

• Use pure pumpkin puree rather than pie filling so the donuts bake with balanced sweetness and real pumpkin texture.
• Let the donuts cool just a few minutes before coating so they stay warm enough for the sugar to cling evenly.
• Do not pack the flour into the cup because extra flour can make baked pumpkin donuts heavy instead of soft.
• Store the coating separately for make ahead baking and refresh each donut with a quick butter brush before serving.

Storage Instructions

Store the cooled donuts in an airtight container at room temperature for up to two days. The cinnamon sugar coating will soften slightly as the pumpkin crumb releases moisture. For the best texture keep the donuts uncoated until the day you plan to serve them. Brush with melted butter and roll in cinnamon sugar right before brunch or a holiday breakfast. Refrigeration is not the best choice because it can dry out the crumb. If your kitchen is very warm then refrigerate in a sealed container and let the donuts come back to room temperature before serving. To freeze the donuts place them in a single layer until firm and then move them into a freezer bag. Thaw at room temperature and coat after thawing for the freshest finish.

Frequently Asked Questions

See You in the Kitchen

I hope you try these Cinnamon Sugar Pumpkin Donuts soon!

It’s a simple recipe that looks beautiful and tastes incredible and makes every occasion a little more special especially with Apple Cinnamon Bread or Apple Crisp Cheesecake Cups nearby.

Don’t forget to share your results or save this recipe for later it’s one worth keeping.

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