Cinnamon Sugar Pumpkin Spice Donuts

These baked pumpkin donuts are made with a little spice, are super tender, fluffy, yet cakey and have a perfect coating of cinnamon sugar on the outside.

They’re absolutely perfect for fall, but can totally be enjoyed throughout the year, too!

How to make baked pumpkin donuts

Featured Ingredients

• Oil: I use a neutral-flavored oil like avocado for most baking.
• Brown sugar: I’m a fan of dark, but light brown sugar will work, too.
• Eggs: To make them rise and hold everything together.
• Pumpkin puree: The pure pumpkin puree in the can (or you can make your own by roasting a whole pie pumpkin).
• Vanilla extract: For an extra flavor punch!
• Flour: Your favorite all-purpose will work well.
  • See substitutions below for suggestions.
• Pumpkin pie seasoning: The best of fall flavors! Cinnamon, nutmeg, ginger, cloves.
• Baking powder: To make the donuts fluffy.
• Salt: To give the donuts flavor.
• Cinnamon and sugar: A mixture to coat the donuts when they come out of the oven.

Step-by-Step Instructions

1. Preheat oven to 350 degrees. Coat a 6-cup donut pan with cooking spray.
2. Using a hand mixer, beat the oil and brown sugar on low, until fluffy.
3. Add one egg at a time, then the pumpkin puree until incorporated.
4. Beat in the vanilla extract until fluffy.
5. Add the flour, pumpkin pie spice, baking powder and salt and beat on low until incorporated, scraping the sides of the bowl as needed.
6. Transfer batter to a large Ziploc bag and seal to close.
7. Snip one of the bottom corners of the bag with scissors to create a piping bag.
8. Pipe the batter into each well of the donut pan until almost full.
9. Lightly tap the pan on the counter to evenly distribute batter.
10. Bake 15 minutes, until donuts are just set. Repeat steps for another batch.
11. In a small bowl, mix together sugar and cinnamon.
12. Place the donuts in a large Ziploc bag with the cinnamon sugar mixture and lightly toss to combine.
13. Alternatively, mix the sugar and cinnamon in a shallow bowl and toss each donut in the mixture until coated.

Recipe Substitutions and Alterations

• For the oil: You can use melted butter or a mixture of melted butter and oil. Or try with coconut oil.
• For the brown sugar: Use dark or light brown sugar. A sugar substitute like Swerve brown sugar also works well (for a lower sugar version).
• For the pumpkin puree: Use canned or homemade pumpkin puree. Substitute with sweet potato or butternut squash puree.
• For the flour: Use whole wheat pastry, whole wheat, all-purpose, gluten free all-purpose or oat flour.
• For the pumpkin pie spice: Make your own with a mixture of ground cinnamon, nutmeg and ginger (plus a pinch of cloves).

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose flour or gluten free oat flour. Be sure all packaged ingredients are gluten free.
• To make them dairy free: This recipe is dairy free.
• To make them vegan: Use an egg substitute like Bob’s Red Mill Egg Replacer or make flax ‘eggs’ (although I haven’t tested this).
• To make them nut free: This recipe does not contain nuts. Be sure all ingredients are nut free.
• To make them egg free: Use an egg substitute like Bob’s Red Mill Egg Replacer or make flax ‘eggs’ (although I haven’t tested this).

The best pumpkin recipes

• Pumpkin Raisin Oatmeal Cookies
• Pumpkin Muffins with Pistachio Crumble
• Healthy Pumpkin Muffins
• Pumpkin Pasta with Bacon
• Pumpkin Pie Hummus with Cinnamon Pita Chips
• Copycat Starbucks Pumpkin Bread
• Pumpkin Cookie Dough Bites

Cinnamon Sugar Pumpkin Spice Donuts

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These baked pumpkin donuts are made with just the right amount of spice, are super tender, fluffy, yet cakey and have a perfect coating of cinnamon sugar on the outside.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 15-20 mins
• Total Time: 25-35 mins
• Yield: 12 Donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Donuts:

• 1/3 cup oil
• 3/4 cup brown sugar
• 2 large eggs
• 15-ounce can pumpkin puree (1 1/2 cups)
• 1 teaspoon pure vanilla extract
• 1 2/3 cups flour*
• 1 3/4 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon coarse salt

Cinnamon Sugar:

• 2 tablespoons granulated sugar
• 1 tablespoon cinnamon

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Instructions

1. Preheat oven to 350 degrees. Coat a 6-cup donut pan with cooking spray.
2. Using a hand mixer, beat the oil and brown sugar on low, until fluffy. Add one egg at a time, then the pumpkin puree until incorporated. Beat in the vanilla extract until fluffy.
3. Add the flour, pumpkin pie spice, baking powder and salt and beat on low until incorporated, scraping the sides of the bowl as needed.
4. Transfer batter to a large Ziploc bag and seal to close. Snip one of the bottom corners of the bag with scissors to create a piping bag.
5. Pipe the batter into each well of the donut pan until almost full. Lightly tap the pan on the counter to evenly distribute batter.
6. Bake 15 minutes, until donuts are just set. Repeat steps for another batch.
7. In a small bowl, mix together sugar and cinnamon. Place the donuts in a large Ziploc bag with the cinnamon sugar mixture and lightly toss to combine. Alternatively, mix the sugar and cinnamon in a shallow bowl and toss each donut in the mixture until coated.

Notes

Substitution: Use whole wheat pastry, whole wheat, all-purpose, gluten free all-purpose or oat flour.

Nutrition

• Serving Size: 1 donut
• Calories: 217
• Sugar: 20g
• Sodium: 240mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 47mg