Pumpkin cinnamon sugar donuts are soft, quick to make, and wonderfully comforting. These baked donuts combine mild pumpkin puree with warm cinnamon sugar for a treat that’s perfect for breakfast, snack time, or a cozy dessert. They require common pantry ingredients and come together in under 30 minutes—ideal for busy days or a fun activity with kids.
Pumpkin is a versatile ingredient that pairs well with both sweet and savory flavors. You can roast, bake, grill, or puree it to add moisture and a gentle sweetness to baked goods. In these donuts, pumpkin puree keeps the crumb tender and adds a subtle autumnal character that blends beautifully with cinnamon.
These pumpkin cinnamon sugar donuts are straightforward to prepare and use simple ingredients most people already have at home: eggs, oil, sugar, pumpkin puree, milk, flour, and a touch of baking powder and cinnamon. The finished donuts are soft and moist, and a warm cinnamon-sugar coating enhances their flavor and texture. They’re a reliable recipe to turn to when you want something fast, comforting, and crowd-pleasing.
I often make this recipe with my children. It’s a fun, hands-on project: filling the donut pan, watching the batter rise in the oven, and brushing on melted butter before rolling each donut in the cinnamon-sugar mix. The kids love the process and the results, and the donuts rarely last long—so be ready to share!
These donuts are especially nice in cooler months, when pumpkins are in season and home baking feels particularly cozy. Whether you serve them warm from the oven or at room temperature, they make a welcoming addition to a family breakfast, a brunch spread, or an afternoon tea. The recipe is flexible, so you can adjust the cinnamon level or swap milk for a dairy-free alternative if needed.
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- Donuts:
- 2 eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ cup pumpkin puree
- ½ cup milk (or dairy-free alternative)
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- Cinnamon-sugar coating:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350°F (175°C). Lightly spray a donut pan with cooking spray.
- In a large bowl, whisk together the oil, eggs, sugar, pumpkin puree, milk, cinnamon, and baking powder until smooth and evenly combined.
- Gently stir in the all-purpose flour until just combined. Avoid overmixing to keep the donuts tender.
- Spoon or pipe the batter into the donut wells, filling each about three-quarters full.
- Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean. Baking time can vary slightly by oven.
- Let the donuts cool in the pan for about 5 minutes, then transfer them to a cooling rack.
- While the donuts are still warm, brush each with a thin layer of melted butter, then roll them in the cinnamon-sugar mixture until evenly coated.
- Allow the donuts to cool completely before serving. They are best enjoyed the day they are made but can be stored in an airtight container for a day or two.
Tips and variations: For extra spice, add a pinch of nutmeg or ground ginger to the batter. If you prefer a sweeter finish, substitute the cinnamon-sugar coating for a simple glaze made from powdered sugar and milk. To make these dairy-free, choose a plant-based milk and a dairy-free butter alternative for the coating. For a crisper exterior, briefly broil the coated donuts for a minute, watching carefully so they don’t burn.
Serving suggestions: Serve warm with coffee, tea, or a glass of milk. These donuts also pair well with a smear of cream cheese or a scoop of vanilla ice cream for a decadent dessert. Because they’re baked rather than fried, they’re an easier, less messy option that still delivers on taste and texture.
Whether you’re celebrating autumn flavors or simply craving a soft, spiced treat, these pumpkin cinnamon sugar donuts are an easy and satisfying recipe to keep on hand. Enjoy baking and sharing them with family and friends.