Heavenly Pumpkin Donuts with Cinnamon Sugar in 12 Minutes

There’s something magical about that first crisp autumn morning when I pull out my favorite donut pan and fill the kitchen with the scent of warm cinnamon and pumpkin spice. These Pumpkin Donuts with Cinnamon Sugar have become my family’s unofficial start-of-fall tradition – ever since my daughter declared them “better than pumpkin pie” during one particularly enthusiastic baking session when she was six.

What makes these donuts special isn’t just their gorgeous golden color or how the cinnamon sugar coating crackles when you bite in. It’s that impossibly tender crumb that comes from perfecting the balance of pumpkin puree (just enough to taste the squash but not overwhelm) with cozy spices that linger on your tongue. Forget messy frying – these bake up beautifully in about 12 minutes, leaving you more time to enjoy that second cup of coffee while the sugar coating sets into that irresistible sparkly crust.

Every year when the leaves start turning, my kitchen counters disappear under piles of these donuts – some for school lunches, some shared with neighbors, and always a few hidden in the back of the fridge where only I can find them. Because let’s be honest – pumpkin season deserves a little secret stash.

Why You’ll Love These Pumpkin Donuts with Cinnamon Sugar

Listen, I know we all have our favorite fall treats, but these pumpkin donuts? They’re the ones that’ll make your kitchen smell like autumn magic and disappear faster than you can say “second breakfast.” Here’s why:

• That cloud-like crumb – The pumpkin puree keeps them unbelievably soft, like biting into a spiced pillow (but way more delicious).
• 12 minutes to donut heaven – No waiting around – these bake faster than you can unload the dishwasher.
• Spiced just right – Not too pumpkin-y, not too bland – the cinnamon, nutmeg and cloves waltz together perfectly.
• That crackly sugar coat – The cinnamon sugar crust gives that addictive crunch everyone fights over.
• Seasonal superstar – Equally at home at Halloween parties, Thanksgiving brunch, or your Tuesday morning coffee break.

Trust me, once you’ve had these warm from the oven with that sugar clinging to your fingers, you’ll understand why my kids start asking for them in August.

Ingredients for Pumpkin Donuts with Cinnamon Sugar

Gathering these ingredients is like collecting little jars of autumn magic – each one plays a special role in creating that perfect pumpkin donut experience. I’ve learned (the hard way!) that measuring flour correctly and using real pumpkin puree makes all the difference. Let’s break it down so your donuts turn out just right.

For the Donut Batter

• 1 cup all-purpose flour (spooned and leveled) – Don’t scoop it! Fluff the flour first, then spoon it gently into your measuring cup for accuracy.
• 1 tsp baking powder – Our little lift-maker.
• 1/4 tsp baking soda – Just enough to keep things light.
• 1/2 tsp salt – Balances all that sweetness.
• 1 tsp ground cinnamon – The warm hug in every bite.
• 1/2 tsp ground nutmeg – Its subtle earthiness makes the pumpkin sing.
• 1/4 tsp ground cloves – A tiny but mighty flavor booster.
• 1/2 cup packed pumpkin puree (not pie filling!) – The star of the show. Pack it in the measuring cup like brown sugar.
• 1/4 cup brown sugar – For that deep molasses warmth.
• 1/4 cup granulated sugar – Our sweet foundation.
• 1 large egg (room temperature) – Takes about 30 minutes out of the fridge – cold eggs don’t blend as well.
• 2 tbsp melted butter – Unsalted, please! We control the salt ourselves.
• 1/4 cup milk – Whole milk gives the richest texture.
• 1 tsp vanilla extract – The flavor glue that ties everything together.

For the Cinnamon Sugar Coating

• 1/2 cup granulated sugar – The sparkly blanket for our donuts.
• 1 tbsp ground cinnamon – Because more is more when it comes to cinnamon.
• 4 tbsp melted butter – The glue that makes all that sugar stick in the most delicious way.

See? Nothing too fancy – just simple ingredients measured with love. That little extra effort with the flour and pumpkin makes all the difference between “good” and “oh-my-goodness-I-need-another-one” donuts.

How to Make Pumpkin Donuts with Cinnamon Sugar

Okay, let’s get to the fun part – making these little rounds of autumn joy! I’ve learned that success lies in taking things step by step. Don’t rush – good donuts come to those who wait (but thankfully, not too long!). Follow these easy steps and you’ll be rewarded with the most irresistible pumpkin donuts you’ve ever tasted.

Preheat and Prepare

First things first – turn that oven to 350°F (175°C). While it’s heating up, grab your donut pan and give it a good greasing. I use butter or nonstick spray, making sure to get into all those little nooks and crannies. Nothing’s sadder than beautiful donuts that stick! Pro tip: If you’re using a metal pan, place it in the oven for 2 minutes to warm slightly – this helps the batter spread more evenly.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. I always take a moment to inhale that gorgeous spice blend – it’s like autumn in powdered form! Make sure everything is evenly distributed – you don’t want pockets of baking powder or clumps of spices. Set this aside while you work on the wet ingredients.

Mix Wet Ingredients

In a larger bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smooth. Add the egg and whisk until fully incorporated – don’t be afraid to put some muscle into it! Then stir in the melted butter (make sure it’s cooled slightly), milk, and vanilla. The mixture will look a bit like a pumpkin smoothie at this point – that’s perfect!

Bake and Cool

Now, the magic moment – add the dry ingredients to the wet ingredients and stir just until combined. And I mean JUST until combined – a few flour streaks are better than overmixing! Overworking the batter makes tough donuts, and we want clouds, not hockey pucks. Spoon the batter into your prepared pan, filling each cavity about 3/4 full. I use a piping bag for neatness, but a ziplock with the corner snipped off works great too.

Bake for 10-12 minutes. Set a timer for 10 minutes and check – the donuts should spring back when lightly touched. Let them cool in the pan for exactly 5 minutes (no more, no less!) before transferring to a wire rack. This short rest helps them set without drying out.

Coat with Cinnamon Sugar

While the donuts are cooling (but still slightly warm), mix your cinnamon and sugar in a shallow bowl. Melt the butter in another bowl. Working one at a time, lightly brush each donut with melted butter (tops and sides), then roll in the cinnamon sugar mixture. The warmth helps the coating stick beautifully. Let them sit for a few minutes to set before serving – if you can wait that long!

See? Not complicated at all! The key is taking your time with each step and resisting the urge to peek in the oven too often. Now go enjoy your perfectly spiced, impossibly tender pumpkin donuts – you’ve earned it!

Expert Tips for Perfect Pumpkin Donuts with Cinnamon Sugar

After making these pumpkin donuts more times than I can count (and eating even more!), I’ve picked up some tricks that take them from “pretty good” to “can’t-stop-eating-them” territory. Here are my hard-earned secrets:

• The piping bag trick is a game-changer – Spooning batter into those donut molds is messy business. A piping bag (or ziplock with the corner snipped) gives you perfect, even rings every time. Bonus: No more wiping batter off the pan edges!
• Toothpick test don’t lie – Even if they look done, poke one with a toothpick at 10 minutes. You want a few moist crumbs – if it comes out clean, you’ve gone too far. Overbaked donuts lose that magical tenderness.
• Double-dip for sugar addicts – Want an extra-crunchy coating? After the first cinnamon sugar layer sets for 5 minutes, brush with more melted butter and roll again. It creates this incredible crackly shell that shatters when you bite in.
• Room temp ingredients matter more than you think – That egg and milk really do blend better when they’re not cold. I set them out when I preheat the oven. Cold ingredients can make the butter solidify in little flecks, and nobody wants that.

One more pro tip? Make a double batch of the cinnamon sugar mix – you’ll always need more than you think, and leftovers are amazing on toast, oatmeal, or stirred into coffee. Not that I’d know anything about that…

Ingredient Substitutions

Listen, I get it – sometimes you’re halfway through a recipe and realize you’re out of eggs, or maybe you’re baking for someone with dietary restrictions. No panic! These pumpkin donuts are surprisingly flexible. Here’s how to adapt without losing that signature flavor and texture we love:

• Out of eggs? Try 1/4 cup unsweetened applesauce per egg (it adds moisture too!) or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). The donuts might be slightly denser but still delicious.
• Need gluten-free? Swap the all-purpose flour 1:1 with your favorite GF blend (I like ones with xanthan gum already added). Bob’s Red Mill works great – just stir the batter a tiny bit more to help it come together.
• Sweetener swaps: Coconut sugar can replace brown sugar if you want a less refined option (use packed 1/4 cup). For coating, try blending coconut sugar with cinnamon in a food processor first since it’s coarser.
• Dairy-free? Easy! Any plant-based milk works (almond, oat, soy) and coconut oil can stand in for butter. Just melt and cool it first. The flavor will be slightly different but still wonderful.

A quick warning though – these substitutions will change the texture slightly. My vegan sister swears by the applesauce version, but my gluten-free neighbor adds an extra tablespoon of pumpkin puree to her batter for moisture. Baking is all about experimenting – just don’t tell my grandma I said that!

Storage and Reheating

Here’s the thing about these pumpkin donuts – they rarely last long enough to store! But when they do (because let’s be honest, sometimes we hide a few from the kids), here’s how to keep them tasting freshly baked:

For short-term storage, pop them in an airtight container at room temperature with a piece of parchment between layers. They’ll stay soft and delicious for about 2 days this way. The cinnamon sugar coating might lose some of its sparkle, but the flavor just gets better as the spices mingle.

If you want to save some for later (or doubled the batch like I always do), freezing is your friend. Here’s my method:

• Freeze before coating: The sugar coating gets weepy when frozen, so I flash-freeze the plain baked donuts first on a tray, then transfer to freezer bags. They’ll keep beautifully for up to a month.
• Thawing magic: When the craving hits, let them come to room temperature (about 30 minutes), then brush with melted butter and roll in fresh cinnamon sugar. It’s like having fresh-baked donuts on demand!

For that just-baked warmth, reheat frozen or room-temp donuts in a 300°F oven for about 5 minutes. The oven brings back that wonderful aroma and soft interior without drying them out. Microwave works in a pinch (10-15 seconds), but the sugar coating might get a bit sticky.

Pro tip: I always stash a few uncoated donuts in the freezer for emergency brunch situations. Thaw, coat, and voilà – instant weekend magic with your coffee!

Nutritional Information

Now, I’ll be real with you – we don’t make pumpkin donuts because they’re health food. But it’s always good to know what you’re enjoying, right? These numbers are estimates per donut (because who stops at one?) and can vary a bit depending on your exact ingredients. Here’s the breakdown based on my kitchen scale and calculator:

• Calories: 210 (worth every single one)
• Total Fat: 7g (that butter does its job!)
• Saturated Fat: 4g
• Carbohydrates: 34g
• Sugar: 18g (we’ll call it “autumn happiness”)
• Fiber: 1g (thank you, pumpkin!)
• Protein: 3g
• Sodium: 180mg

Remember, these numbers can change if you use different brands or tweak the recipe (like swapping sugars or milks). But honestly? Some things are just meant to be enjoyed without overthinking. Life’s too short not to savor every cinnamon-sugary bite of these pumpkin donuts – balance is what the rest of the day’s meals are for!

Frequently Asked Questions

You’ve got questions, I’ve got answers – after making these pumpkin donuts more times than I can count, I’ve heard it all! Here are the most common questions that pop up (with solutions that actually work from my trial-and-error kitchen adventures):

Can I make these vegan?
Absolutely! Swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes until gloopy). Use your favorite plant-based milk and melted coconut oil instead of butter. The texture will be slightly denser but still delicious – my vegan sister says they’re her favorite fall treat!

How do I prevent sticking?
Oh honey, I’ve cried over stuck donuts before – here’s what works: First, grease every nook of that pan like you’re frosting a cake – butter or nonstick spray on the bottom and sides. For extra insurance, dust with flour after greasing (tap out excess). If your pan’s really problematic, those silicone donut molds are lifesavers. Just don’t skip the 5-minute cooling time before removing – that’s when they firm up enough to pop out cleanly.

Can I use fresh pumpkin?
You can, but there’s a trick! Roast and puree your sugar pumpkin first, then strain the puree in a cheesecloth-lined sieve for at least 2 hours (overnight’s better). Canned puree has the perfect moisture content – fresh can be watery and make gummy donuts. Learned that the hard way when my first batch turned into pumpkin pancakes! If using fresh, you’ll need about 1 1/4 cups raw pumpkin to get 1/2 cup drained puree.

There you go – all my donut-making secrets laid bare! Now go forth and bake without fear. And if you discover any new tricks, come back and tell me – I’m always learning from fellow pumpkin enthusiasts!

Alright, pumpkin lovers – it’s your turn! If these cinnamon sugar-coated beauties bring as much autumn joy to your kitchen as they do to mine, I’d love to hear about it. Snap a photo of your donut masterpiece (that golden glow! that sugar sparkle!) and tag me @[YourHandle] – nothing makes my day like seeing your baking wins. And if you tweaked the recipe in some brilliant way? Spill the spices! We’re all in this pumpkin obsession together.

Drop a star rating below if you tried it – was it a solid 5-star “make these every weekend” situation, or did you discover a game-changing adjustment? Your notes help other bakers find their perfect donut too. Now if you’ll excuse me, I have some “quality control” to attend to… that last donut isn’t going to eat itself!

Heavenly Pumpkin Donuts with Cinnamon Sugar in 12 Minutes

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Soft and fluffy pumpkin donuts coated in a sweet cinnamon sugar mixture. Perfect for fall or anytime you crave a spiced treat.

• Author: Kitchen Hub
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 donuts 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp melted butter
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• 4 tbsp melted butter (for coating)

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Instructions

1. Preheat oven to 350°F. Grease a donut pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
3. In another bowl, mix pumpkin puree, brown sugar, granulated sugar, egg, melted butter, milk, and vanilla.
4. Combine wet and dry ingredients. Stir until just mixed.
5. Fill donut molds 3/4 full. Bake for 10-12 minutes.
6. Cool donuts for 5 minutes in the pan. Transfer to a wire rack.
7. Mix sugar and cinnamon in a shallow bowl. Brush donuts with melted butter and coat with cinnamon sugar.

Notes

• Use canned pumpkin puree, not pumpkin pie filling.
• For extra spice, add 1/4 tsp ginger to the dry mix.
• Store in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 donut
• Calories: 210
• Sugar: 18g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg