Okay, gather ’round, my friends! Let’s talk about something that makes my kitchen smell absolutely heavenly and brings smiles to every face in my family: Pumpkin Cinnamon Sugar Donuts. I remember the first time I tried to make these. It was a complete disaster! I used a recipe I found online, and they came out flat, dense, and tasted more like cardboard than pumpkin. My son, bless his heart, tried to be polite, but even he couldn’t hide his grimace. That’s when I decided I needed to create my own Pumpkin Cinnamon Sugar Donuts recipe—one that was foolproof and tasted like fall in every bite.

It took a few tries, let me tell you! My biggest “aha” moment came when I realized the importance of the right amount of pumpkin puree. Too much, and they become soggy. Too little, and you lose that delicious pumpkin flavor we all crave in Pumpkin Cinnamon Sugar Donuts. I’ve also learned that patience is key – letting the batter rest for a bit before baking makes all the difference.

This Pumpkin Cinnamon Sugar Donuts recipe has become a staple in our house, especially during those crisp autumn months. It’s perfect for weekend breakfasts, potlucks, or even just a little something sweet to enjoy with a cup of coffee. And the best part? It’s surprisingly easy to make, even on busy weeknights when you opt for the baked pumpkin donuts.

My family loves that this Pumpkin Cinnamon Sugar Donuts dish is always moist and flavorful. Even my pickiest eater enjoys them! This is my mission: simple, delicious food that brings people together. Now, don’t be intimidated! I know baking can seem scary, but trust me, this Pumpkin Cinnamon Sugar Donuts recipe is totally doable. Let’s get started, and you’ll be enjoying warm, delicious donuts in no time! I can also tell you how to make fried pumpkin donuts, if you prefer!

What You’ll Need for This Pumpkin Cinnamon Sugar Donuts

Alright, let’s talk ingredients. For my Pumpkin Cinnamon Sugar Donuts, I always use the best quality ingredients I can get my hands on. It really makes a difference in the final product. Here’s what you’ll need:

2 cups all-purpose flour: I always use unbleached flour for my Pumpkin Cinnamon Sugar Donuts.
1 teaspoon baking powder: This gives the donuts that perfect rise.
1/2 teaspoon baking soda: For that extra bit of lightness.
1/2 teaspoon salt: Balances out the sweetness.
1 teaspoon ground cinnamon: The star of the show!
1/2 teaspoon ground nutmeg: Adds a warm, nutty flavor.
1/4 teaspoon ground cloves: A little goes a long way!
1 cup granulated sugar: For sweetness.
1/2 cup packed brown sugar: Adds a touch of molasses flavor.
1/2 cup vegetable oil: Keeps the donuts moist.
2 large eggs: Adds richness and structure.
1 teaspoon vanilla extract: Enhances the flavors.
1 cup pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling!
1/2 cup milk: Adds moisture.
6 tablespoons unsalted butter, melted: This will coat your Pumpkin Cinnamon Sugar Donuts.
1 cup granulated sugar: For the cinnamon sugar coating.
2 teaspoons ground cinnamon: For the coating.

When making Pumpkin Cinnamon Sugar Donuts, you can find all these ingredients at your local grocery store. I always stock up on pumpkin puree in the fall so I can make these year-round! Here’s a Pumpkin Cinnamon Sugar Donuts trick I learned: if you don’t have pumpkin pie spice on hand, you can easily make your own by combining cinnamon, nutmeg, cloves, and ginger.

For busy families making Pumpkin Cinnamon Sugar Donuts, a great shortcut is to measure out all the dry ingredients ahead of time and store them in a ziplock bag. That way, when you’re ready to bake, you just have to dump everything in! To save on cost, buy your spices in bulk – they’re much cheaper that way. Store any leftover pumpkin puree in an airtight container in the fridge for up to a week, or freeze it for later use.

Now that we’ve got our ingredients ready, let’s head over to Two Purple Figs and check out their Pumpkin Donuts With Cinnamon Sugar recipe for some inspiration! You will be able to make the best donut.

Let’s Make This Pumpkin Cinnamon Sugar Donuts Together

Okay, let’s get our hands dirty and make some Pumpkin Cinnamon Sugar Donuts! Don’t worry, I’ll walk you through every step.

Preheat your oven to 350°F (175°C). Grease a donut pan. If you don’t have a donut pan, you can use a muffin tin instead, just fill them about 2/3 full.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Make sure everything is well combined.
Add the pumpkin puree and milk to the wet ingredients and whisk until smooth. This is where the magic happens!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing will result in tough donuts. I learned the hard way with Pumpkin Cinnamon Sugar Donuts that you have to be gentle.
Fill each donut cavity about 2/3 full. You can use a piping bag or a ziplock bag with the corner cut off to make this easier.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, Pumpkin Cinnamon Sugar Donuts usually takes about 11 minutes to bake.
While the donuts are baking, prepare the cinnamon sugar topping. In a shallow dish, combine the melted butter and set aside. In another shallow dish, combine the granulated sugar and cinnamon.
Once the donuts are out of the oven, let them cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from breaking.
Dip each donut in the melted butter, then dredge it in the cinnamon sugar mixture. Make sure the donut is fully coated.
Place the coated donuts back on the wire rack to cool completely. Your Pumpkin Cinnamon Sugar Donuts should smell like warm spices and pumpkin. It’s the best!

Don’t worry if your Pumpkin Cinnamon Sugar Donuts aren’t perfect the first time. Baking is all about practice! While the Pumpkin Cinnamon Sugar Donuts are cooking, I usually start cleaning up the kitchen. It makes the whole process feel less overwhelming. A great family-tested Pumpkin Cinnamon Sugar Donuts shortcut is to use pre-made pumpkin pie spice instead of measuring out each individual spice.

If you are feeling adventurous, give these Baked Pumpkin Donuts With Sugar Cinnamon Coating recipe from The Vanilla Bean Blog a try.

How I Love to Serve This Pumpkin Cinnamon Sugar Donuts

Okay, so you’ve made your Pumpkin Cinnamon Sugar Donuts. Now, how do we enjoy them? My family loves this Pumpkin Cinnamon Sugar Donuts when I serve them warm with a big glass of milk. It’s the perfect breakfast treat!

This Pumpkin Cinnamon Sugar Donuts recipe is perfect for fall gatherings, potlucks, or even just a cozy night in. I love to serve them with a side of apple cider or a warm cup of coffee. For a little extra indulgence, try topping them with a dollop of whipped cream.

Here’s a Pumpkin Cinnamon Sugar Donuts presentation tip I’ve discovered: arrange the donuts on a pretty platter and dust them with a little extra cinnamon sugar. It makes them look so festive!

If you have extra Pumpkin Cinnamon Sugar Donuts, they’re delicious the next day. Just store them in an airtight container at room temperature. You can even pop them in the microwave for a few seconds to warm them up.

For seasonal Pumpkin Cinnamon Sugar Donuts variations, try adding a little bit of orange zest to the batter for a citrusy twist. Or, for a more decadent treat, dip the donuts in melted chocolate after coating them in cinnamon sugar. Friends always ask for this Pumpkin Cinnamon Sugar Donuts recipe whenever I make them for a party. They’re always a hit!

Your Pumpkin Cinnamon Sugar Donuts Questions Answered

Okay, let’s get to some frequently asked questions about Pumpkin Cinnamon Sugar Donuts. I’ve heard it all over the years, both from my family and from readers!

Q: My donuts are coming out flat. What am I doing wrong?

A: You know what I do when my Pumpkin Cinnamon Sugar Donuts are flat? I double-check my baking powder and baking soda to make sure they’re not expired. Also, be careful not to overmix the batter. Overmixing can cause the gluten to develop, resulting in flat, dense donuts.

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: I don’t recommend it. Pumpkin pie filling has added spices and sweeteners that will change the flavor and texture of the donuts. Stick with 100% pumpkin puree for the best results when making Pumpkin Cinnamon Sugar Donuts.

Q: Can I make these donuts gluten-free?

A: Absolutely! Just substitute the all-purpose flour with a gluten-free blend. I’ve had good results with King Arthur’s gluten-free all-purpose flour. You might also need to add a little extra liquid to the batter, as gluten-free flour tends to be drier.

Q: Can I freeze these donuts?

A: Yes, you can! Let the donuts cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep in the freezer for up to 2 months. When you’re ready to eat them, thaw them at room temperature or in the microwave.

Q: My cinnamon sugar coating is falling off. What can I do?

A: Make sure you’re dipping the donuts in melted butter before coating them in the cinnamon sugar mixture. The butter helps the sugar adhere to the donuts. Also, try using a finer granulated sugar for the coating.

Q: Can I add chocolate chips to the batter?

A: Of course! Chocolate chips would be a delicious addition to these Pumpkin Cinnamon Sugar Donuts.

Q: Can I make these fried pumpkin donuts instead of baked?

A: Definitely! You will want to heat the oil to 350 degrees Fahrenheit and then fry each donut for about 2 minutes on each side until golden brown. It’s important to use a thermometer to monitor the oil temperature and ensure the donuts cook evenly and don’t end up greasy. Once fried, you can transfer the donuts to a wire rack to drain excess oil before dipping them in the cinnamon sugar mixture.

These are common questions about the Pumpkin Cinnamon Sugar Donuts recipe!

My Final Thoughts on This Pumpkin Cinnamon Sugar Donuts

This Pumpkin Cinnamon Sugar Donuts recipe holds a special place in my heart because it represents so many things I love: fall, family, and delicious food. It’s a recipe that I’ve tweaked and perfected over the years, and I’m so excited to share it with you. Remember to have fun in the kitchen, and don’t be afraid to experiment and make this recipe your own! Here are some of my Pumpkin Cinnamon Sugar Donuts pro tips:

Don’t overmix the batter. Overmixing will result in tough donuts.
Use good quality spices. The spices are what give these donuts their warm, comforting flavor.
Let the donuts cool slightly before coating them in the cinnamon sugar mixture. This will help the sugar adhere to the donuts.

Here are a few Pumpkin Cinnamon Sugar Donuts variations you may want to try with your family.

Add a cream cheese glaze instead of the cinnamon sugar topping.
Mix chopped pecans or walnuts into the batter for a nutty flavor.
Drizzle the donuts with melted white chocolate after coating them in cinnamon sugar.

My daughter loves the cream cheese glaze, while my son prefers the classic cinnamon sugar topping.

I hope you enjoy making these Pumpkin Cinnamon Sugar Donuts as much as my family does. I hope you will also try these Pumpkin Cinnamon Sugar Donuts (Includes vegan version) recipe from Baker by Nature, you will love it. Remember, cooking is all about love, so put your heart into it and enjoy the process!

Have fun making some Pumpkin Cinnamon Sugar Donuts!

Pumpkin Cinnamon Sugar Donuts

Print Recipe

These Pumpkin Cinnamon Sugar Donuts are soft, cakey, and bursting with fall flavors. Coated in a sweet cinnamon sugar mixture, they’re the perfect autumn treat.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 donuts
Category: Dessert
Method: Fried
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup pumpkin puree
1/4 cup buttermilk
2 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Vegetable oil, for frying

Cinnamon Sugar Coating:

1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, buttermilk, melted butter, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pot.
Fry for 2-3 minutes per side, or until golden brown.
Remove the donuts from the oil and place them on a wire rack to drain.
While the donuts are still warm, dip them in melted butter and then roll them in the cinnamon sugar mixture.
Serve immediately and enjoy!

Notes

For a richer flavor, try using pumpkin pie spice instead of individual spices. You can also bake these donuts in a donut pan at 350°F (175°C) for 15-20 minutes.