Introduction

Pumpkin Donuts with Cinnamon Sugar Coating are the ultimate fall treat—warm, soft, and bursting with cozy autumn spices. These donuts are baked, not fried, making them lighter while still delivering that deliciously fluffy texture. The pumpkin purée adds moisture and richness, while cinnamon, nutmeg, and ginger infuse the batter with comforting seasonal flavors.

Once baked, the donuts are brushed with melted butter and rolled in a sparkling cinnamon-sugar coating, giving them an irresistible crunch on the outside with a tender bite inside. They’re perfect for breakfast, dessert, or an afternoon pick-me-up alongside a cup of coffee or cider.

Why I Love This Recipe

I love this recipe because it captures everything I adore about fall in one bite. The pumpkin flavor is perfectly balanced—not overpowering—while the warm spices create a nostalgic, cozy feeling. The cinnamon-sugar coating makes them taste like something from a bakery or fall festival, but they’re so easy to make at home.

What makes these donuts extra special is that they’re baked, not fried, which means less mess, less oil, and a slightly healthier indulgence. They’re quick to whip up and perfect for when you want a treat that feels festive without spending hours in the kitchen.

Why It’s a Must-Try Dish

Seasonal Perfection: Ideal for fall mornings, Halloween parties, or Thanksgiving brunch.
Easy & Quick: Ready in under 30 minutes from start to finish.
Kid-Friendly: Fun for kids to make and eat (rolling in cinnamon sugar is the best part!).
Better than Store-Bought: Fresh, homemade flavor without preservatives.
Customizable: You can coat them in glaze, chocolate, or even add cream filling.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 12–14 minutes
Total Time: ~30 minutes
Servings: 12 donuts
Calories: ~210 per donut

Course & Cuisine

Course: Breakfast / Dessert / Snack
Cuisine: American, Fall Baking

Ingredients

For the Donuts:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup brown sugar, packed
½ cup granulated sugar
½ cup pumpkin purée (not pumpkin pie filling)
½ cup vegetable oil (or melted butter)
2 large eggs
1 teaspoon vanilla extract
½ cup milk (whole or 2%)

For the Cinnamon Sugar Coating:

½ cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted

Step-by-Step Preparation Method

Step 1: Preheat Oven

Preheat oven to 350°F (175°C).
Grease or spray a 12-cavity donut pan with non-stick spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Step 3: Mix Wet Ingredients

In a large bowl, whisk pumpkin purée, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until smooth.

Step 4: Combine

Add dry ingredients to wet ingredients and stir until just combined (do not overmix).

Step 5: Fill Donut Pan

Transfer batter into a piping bag (or use a zip-top bag with the corner cut off).
Pipe batter evenly into prepared donut pan, filling each cavity about ¾ full.

Step 6: Bake

Bake for 12–14 minutes, or until a toothpick inserted into a donut comes out clean.
Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.

Step 7: Coat with Cinnamon Sugar

Mix granulated sugar and cinnamon in a shallow bowl.
Brush each donut lightly with melted butter.
Roll donuts in the cinnamon sugar mixture until fully coated.

How to Serve

Serve these donuts warm with a cup of coffee, tea, or hot apple cider. They also make a wonderful addition to a holiday breakfast spread or can be served as a sweet snack at fall gatherings. For dessert, drizzle with caramel sauce or dip in chocolate for extra indulgence.

Recipe Tips

Use a piping bag to fill the donut pan neatly.
Don’t overbake; donuts should be light and fluffy.
Coat donuts while slightly warm so the sugar sticks better.
If you don’t have a donut pan, you can bake these in a muffin tin (adjust baking time to ~18 minutes).

Variations

Pumpkin Glazed Donuts: Dip cooled donuts in a simple glaze (powdered sugar + milk + vanilla).
Chocolate-Dipped Pumpkin Donuts: Dip one side in melted dark chocolate and sprinkle with chopped nuts.
Stuffed Donuts: Fill cooled donuts with cream cheese frosting or Nutella using a piping bag.
Mini Pumpkin Donuts: Bake in a mini donut pan for ~8 minutes. Perfect bite-sized treats!

Freezing and Storage

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
Freezing: Freeze uncoated donuts for up to 2 months. Thaw and coat with butter and cinnamon sugar before serving for best texture.

Special Equipment Needed

Donut pan (standard or mini)
Mixing bowls
Whisk and spatula
Piping bag or zip-top bag
Wire cooling rack

FAQ

Q1: Can I fry these donuts instead of baking?
This recipe is designed for baking. For frying, you’d need a different dough (yeast-based).

Q2: Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling already has sugar and spices. Use pure pumpkin purée.

Q3: Can I make them dairy-free?
Yes—use non-dairy milk and vegan butter for coating.

Q4: Why did my donuts turn out dense?
Overmixing the batter or overbaking can cause dense donuts. Mix until just combined.

Conclusion

Pumpkin Donuts with Cinnamon Sugar Coating are a cozy, comforting fall treat that’s easy to make and hard to resist. With their fluffy texture, spiced pumpkin flavor, and sweet crunchy coating, they’re perfect for breakfast, dessert, or anytime you want a seasonal indulgence. Whether you serve them at a family gathering, gift them to friends, or enjoy them with your morning coffee, these donuts are sure to become a fall favorite.