Baking · Cooking

Pumpkin Cinnamon Sugar Donuts

I told you that I have an insatiable sweet tooth already, which I’m sure you’ve long since realized. And the pumpkin! I long for the fall season mainly because of pumpkin everything. I take every chance I get to incorporate pumpkin into my cooking and baking – I just love it THAT much.

Chris and I were headed to his sister’s house for a family dinner and game night, and we were in charge of the desserts. I knew I wanted to bring pumpkin something, and stumbled across a recipe that I just had to use.

Who likes donuts?

What about pumpkin donuts?

Yes. This recipe was definitely a yes.

This recipe was for baked donuts, which I actually had never tried out before. It looked easy enough, and only took about 20 minutes, which was perfect for our early morning departure.

These donuts were so moist and had a wonderful, sweet flavor from the pumpkin. The taste wasn’t too strong, either, and the cinnamon sugar coating was the perfect complement.


Baked Pumpkin Cinnamon Sugar Donuts


  • 1 cup + 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 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
  • For the Cinnamon sugar coating:
  • 3 tablespoons coconut oil, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon


  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. These donuts are best eaten the day they are made.

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