Name: Pumpkin Donuts with Cinnamon Sugar Coating
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tbsp (28g) butter, melted and cooled; 1 large egg, room temperature; 3/4 cup (165g) light brown sugar; 1/4 cup (48g) granulated sugar; 1/2 cup (118ml) vegetable oil; 2 tbsp (30ml) milk, room temperature; 1/2 tsp pure vanilla extract; 3/4 cup (122g) pumpkin purée; 1 1/2 cups (180g) all-purpose flour, sifted; 1 tsp (4g) baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 tsp pumpkin pie spice; Pinch of ground nutmeg; 1/4 cup (56g) butter, melted (for coating); 1/4 cup (48g) granulated sugar (for coating); 2–3 tbsp (15–22g) ground cinnamon (for coating)

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Pumpkin Donuts with Cinnamon Sugar Coating are the ultimate cozy-season treat—soft, fluffy, and warmly spiced, with a golden exterior rolled in sweet cinnamon sugar. Baked rather than fried, these donuts are easy to make and serve beautifully stacked on a white plate. Perfect for autumn mornings, afternoon coffee breaks, or holiday brunches, each bite delivers comforting flavor with just the right amount of crunch.

Why You’ll Love This Recipe

These donuts are a seasonal favorite for good reason: they’re quick to make, require no frying, and fill your kitchen with the comforting scent of cinnamon and pumpkin spice. The baked texture is tender and moist, and the cinnamon sugar coating adds a satisfying, sugary crust. Whether you’re serving a weekend breakfast or preparing a holiday dessert table, these donuts bring warmth and nostalgia in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Donuts:

2 tbsp (28g) butter, melted and cooled
1 large egg, room temperature
3/4 cup (165g) light brown sugar
1/4 cup (48g) granulated sugar
1/2 cup (118ml) vegetable oil
2 tbsp (30ml) milk, room temperature
1/2 tsp pure vanilla extract
3/4 cup (122g) pumpkin purée
1 1/2 cups (180g) all-purpose flour, sifted
1 tsp (4g) baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
Pinch of ground nutmeg

For the Cinnamon Sugar Coating:

1/4 cup (56g) butter, melted
1/4 cup (48g) granulated sugar
2–3 tbsp (15–22g) ground cinnamon

Directions

Preheat the oven to 350°F (175°C). Generously spray a donut pan with nonstick baking spray.
In a large bowl, beat the egg for 1–2 minutes until light and fluffy.
Add the brown sugar, granulated sugar, and oil. Beat until the mixture is smooth and well blended.
Stir in the melted butter, milk, vanilla extract, and pumpkin purée. Mix until fully combined.
In a separate bowl, whisk together the sifted flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake for 10 minutes or until a toothpick inserted into a donut comes out clean.
Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
While still slightly warm, brush each donut with melted butter and roll in a cinnamon sugar mixture until fully coated.
Serve fresh, stacked neatly on a white plate for a cozy, seasonal presentation.

Servings and timing

Servings: 10 donuts
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per serving: 295 kcal

Variations

Maple Glaze: Skip the cinnamon sugar and top with a maple glaze made from powdered sugar and pure maple syrup.
Mini Donuts: Use a mini donut pan and reduce the baking time to 6–8 minutes for bite-sized treats.
Spiced Sugar: Add a pinch of cloves or cardamom to the sugar coating for extra warmth.
Filled Version: Pipe a small amount of cream cheese frosting into the center of each donut after baking for a decadent twist.
Vegan Option: Substitute the egg with a flax egg and use plant-based milk and butter alternatives.

Storage/Reheating

Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm briefly in the microwave for 10–15 seconds or in a low oven for a few minutes. For best texture, apply the cinnamon sugar coating shortly before serving if making in advance. Freezing is not recommended due to the sugar coating, but uncoated baked donuts can be frozen and coated after thawing.

FAQs

Can I use canned pumpkin purée?

Yes, canned pumpkin purée works perfectly. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling.

Can I make the batter ahead of time?

It’s best to bake the donuts immediately after preparing the batter for optimal texture and rise.

Do I need a donut pan?

A donut pan is ideal for shape and ease. If you don’t have one, use a muffin tin and fill halfway—adjust baking time accordingly.

Can I fry this batter instead of baking?

No, this batter is too soft for frying. It’s formulated specifically for baking.

How do I keep the sugar coating from melting?

Allow the donuts to cool slightly before applying the coating, and avoid refrigerating them after coating to maintain the texture.

Can I double the recipe?

Yes, this recipe doubles easily if you’re serving a larger group.

Are these donuts overly sweet?

They are moderately sweet, with most of the sweetness coming from the coating. You can reduce the sugar in the batter slightly if desired.

What’s the best oil to use?

Neutral oils like vegetable or canola oil are ideal for maintaining a soft crumb without affecting flavor.

Can I substitute brown sugar with white sugar?

Brown sugar contributes to the moistness and flavor, but in a pinch, you can use all granulated sugar with slightly less richness.

Can I add chocolate chips or nuts?

Yes, fold in mini chocolate chips or chopped pecans for extra texture and flavor.

Conclusion

Pumpkin Donuts with Cinnamon Sugar Coating are the essence of fall in every bite—moist, spiced, and beautifully rolled in sweet cinnamon sugar. Quick to bake and delightfully easy to enjoy, these donuts are perfect for breakfast, dessert, or any cozy moment that calls for a seasonal treat. Serve them fresh on a simple white plate, and let the aroma and flavor bring warmth and nostalgia to your kitchen.

Pumpkin Donuts with Cinnamon Sugar Coating

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Author: Mia
Total Time: 25 minutes
Yield: 10 donuts 1x
Diet: Vegetarian

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Description

Soft, fluffy baked pumpkin donuts infused with warm fall spices and coated in a sweet cinnamon-sugar crust—golden, cozy treats perfect for autumn indulgence with just the right crunch.

Instructions

Preheat oven to 350°F (175°C). Generously spray a donut pan with nonstick spray.
In a large bowl, beat the egg for 1–2 minutes until fluffy.
Add oil, brown sugar, and granulated sugar; beat until smooth.
Mix in the melted butter, milk, vanilla extract, and pumpkin purée.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
Gradually stir the dry ingredients into the wet mixture until just combined.
Spoon or pipe the batter into the donut pan cavities, filling them about 3/4 full.
Bake for 10 minutes, or until a toothpick inserted into a donut comes out clean.
Cool in the pan for 5 minutes, then transfer donuts to a wire rack.
While slightly warm, brush donuts with melted butter and roll in the cinnamon-sugar mixture to coat.
Serve fresh, stacked neatly on a white plate.