Cinnamon Sugar Pumpkin Spice Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.


Units Scale


  • 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


  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.


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